"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

chocolate Eclair Cake Recipe

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This recipe for chocolate Eclair Cake, by , is from The Puskas Edwards Hewitson Kelly Family Cookbook v.5, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
kathe Edwards

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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