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chocolate Eclair Cake Recipe

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This recipe for chocolate Eclair Cake is from The Puskas Edwards Hewitson Kelly Family Cookbook v.5, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 c sugar
1 tsp salt
6 tbsp cornstarch
5 c whole milk
4 tbsp unsalted butter, cut in pcs
5 tsp vanilla extract
1 1/4 tsp unflavored gelatin
2 tbsp water
2 3/4 c heavy cream, chilled
14 oz. graham crackers
1 c semi-sweet chocolate chips or 6 oz. chopped
5 tbsp lt. corn syrup

Directions:
Directions:
Combine sugar, cornstarch and salt in lg saucepan. Whisk milk into sugar mix until smooth and bring to boil over med-high heat (continually scraping bottom). Immediately reduce heat to med-low and cook until thickened and large bubbles appear on surface. (4-6 min) remove from heat. Whisk in butter and vanilla. Transfer to large bowl and place plastic wrap directly on surface of pudding. Refrigerate for about 2 hours.

Sprinkle gelatin over water in bowl and let sit until soft. (about 5 min). Microwave until bubbling around edges and gelatin dissolves (15-30 sec). Using stand mixer with whisk, whip 2 c cream on med-low until foamy (1 min). Increase to high and whip to soft peaks (1-3 min). Add gelatin mix and whip until stiff peaks (1 min).

Whisk 1/3 of whipped cream into chilled pudding, then gently fold in remaining whipped cream (1 scoop at a time) until combined. Cover bottom of 13 x 9 dish with layer of graham crackers to fit. Top with half of mix (about 5 1/2 c) and then add another layer of graham crackers. Repeat with pudding and remaining graham crackers.

Microwave chocolate chips, remaining 3/4 c cream and corn syrup in bowl on 50% power; stirring occasionally until smooth (1-2 min). Let glaze cool to room temp (10 min). Cover the graham layer with glaze and refrig 6-24 hours.

Number Of Servings:
Number Of Servings:
15

 

 

 

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