Loveland Reporter-Herald

Chocolate éclair cake


Yield: 15 servings


11/4 cups (83/4 ounces) sugar 6tablespoo­ns cornstarch 1teaspoon salt 5cups whole milk 4tablespoo­ns unsalted butter, cut into 4 pieces 5teaspoons vanilla extract 11/4 teaspoons unflavored gelatin 2tablespoo­ns water 23/4 cups heavy cream, chilled, divided use 14ounces graham crackers 1cup (6ounces) semisweet chocolate chips 5tablespoo­ns light corn syrup


1. 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, 4-6minutes. 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 2hours.

2. Sprinkle gelatin over water in bowl and let sit until gelatin softens, about 5minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, 15-30seconds. Using stand mixer fitted with whisk attachment, whip 2cups cream on medium-low speed until foamy, about 1minute. Increase speed to high and whip until soft peaks form, 1-3minutes. Add gelatin mixture and whip until stiff peaks form, about 1minute.

3. Whisk one-third of whipped cream into chilled pudding, then gently fold in remaining whipped cream, 1scoop at a time, until combined. Cover bottom of 13-by-9-inch baking dish with a layer of graham crackers, breaking crackers as necessary to line bottom of pan. Top with half of pudding-whipped cream mixture (about 51/2 cups) and another layer of graham crackers. Repeat with remaining pudding-whipped cream mixture and remaining graham crackers to cover top.

4. Combine chocolate chips, corn syrup and remaining 3/4 cup cream in bowl and microwave at 50% power, stirring occasional­ly, until melted and smooth, about 1-2minutes. Let glaze cool completely, about 10minutes. Spread glaze evenly over graham crackers and refrigerat­e cake for at least 6hours or up to 2days before serving.

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