Chocolate Eclair Cake- No bake

   

 INGREDIENTS

1 1/4 cups (8 3/4 ounces) sugar

6 tbsp cornstarch

1 tsp salt

5 cups whole milk

4 tbsp unsalted butter, cut into 4 pieces

5 tsp vanilla extract

1 1/4 tsp unflavored gelatin

2 tbsp water

2 3/4 cups heavy cream, chilled

14 ounces graham crackers

1 cup (6 ounces) semisweet chocolate chips

5 tbsp light corn syrup/ honey / maple syrup

 

METHOD

 Combine sugar, cornstarch, and salt in large saucepan.

 Whisk milk into sugar mixture until smooth and bring to boil over medium-high heat, scraping bottom of pan with heatproof rubber spatula.

Immediately reduce heat to medium-low and cook, continuing to scrape bottom, until thickened and large bubbles appear on surface, 4 to 6 minutes.

Off heat, whisk in butter and vanilla.

Transfer pudding to large bowl and place plastic wrap directly on surface of pudding.

Refrigerate until cool, about 2 hours.

Sprinkle gelatin over water in bowl and let sit until gelatin softens, about 5 minutes.

Microwave until mixture is bubbling around edges and gelatin dissolves, 15 to 30 seconds.

Using stand mixer fitted with whisk attachment, whip 2 cups cream on medium-low speed until foamy, about 1 minute.

Increase speed to high and whip until soft peaks form, 1 to 3 minute

Add gelatin mixture and whip until stiff peaks form, about 1 minute.

Whisk one-third of whipped cream into chilled pudding, then gently fold in remaining whipped cream, 1 scoop at a time, until combined.

 Cover bottom of 13-by-9 inch baking dish with layer of graham crackers, breaking crackers as necessary to line bottom of pan.

Top with half of pudding-whipped cream mixture (about 5 1/2 cups) and another layer of graham crackers.

Repeat with remaining pudding-whipped cream mixture and remaining graham crackers.

Combine chocolate chips, corn syrup, and remaining 3/4 cup cream in bowl and microwave on 50 percent power, stirring occasionally, until smooth, 1 to 2 minutes.

Let glaze cool completely, about 10 minutes.

Spread glaze evenly over graham crackers and refrigerate your chocolate Éclair cake for at least 6 hours or up to 2 days before serving.

 

 

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https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

 

No bake Chocolate Eclair Cake

 

Ingredients:
2 (3.5 oz) package of instant vanilla pudding mix
1 (8 oz) container of whipped topping (COOL WHIP) thawed
3 cups milk
2 sleeves graham cracker squares
1 (16 oz) tub chocolate frosting

Directions.
In a medium bowl, mix together the pudding mix, milk and Cool Whip.
In an 9 x 13 baking dish, arrange a single layer of graham cracker squares on the bottom. You may have to break them up a bit to get enough crackers to cover the bottom of your dish.

Spread half of the pudding mixture on top of the crackers.

 Layer another layer of graham crackers over the pudding mixture.
Then layer the other half of the pudding mixture on top of crackers.
Top with a final layer of graham crackers.
Put plastic wrap over dish and put in fridge for about 30 min to an hour to allow pudding to set.
When ready, put the tub of chocolate frosting in the microwave for about 15 seconds to soften (remove lid and aluminum foil top before microwaving).
Take out and stir frosting. It should be easily spreadable now.
Remove plastic wrap from dish and evenly spread chocolate frosting all over the top layer of graham crackers.
Place plastic wrap over top of dish and put back in fridge and let it chill overnight.
This dessert gets better over time. The graham crackers need plenty of time to soften up.
When ready, slice and serve!

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs.