eclaire 2

I have been making and devouring this cake for ages now but have only just got around to posting it. It was another pinterest find. The second I saw it I knew it had to be mine. I love chocolate éclairs, can’t get enough of them, so I was intrigued by a cake that shared the same name but that was made with graham crackers. How could it possibly be like a delicious, delicious éclair? Turns out I was wrong and the texture was very similar. I have changed the recipe a bit as the original called for vanilla pudding and cool whip. I used good old custard and regular cream and it went down a storm. It is possibly one of my new favourite desserts. The only bad bit is that you have to refrigerate it for at least 12-24 hours before you can eat it.

Ingredients

custard

6 egg yolks

1 egg

75g white sugar

25g of flour

4 teaspoons of corn flour / cornstarch (I got mine at the bakery mart)

500ml of milk

1 tablespoon of Vanilla syrup

A few drops of vanilla extract (you can use the extract, the syrup or a vanilla pod)

Graham crackers (Itaewon foreign food mart)

150g of milk or dark chocolate (I just used Dove or Ghana)

100ml of milk

200ml of cream

Directions

To make the custard whisk your egg yolks and egg with the sugar until it has become a very pale yellow. Whisk in the flour and corn flour until it has combined then set aside. Heat the milk and vanilla on a low heat until it has just started to boil then take it off the heat and whisk for 30 seconds. Slowly mix the hot milk into the yolk and flour mixture until it has combined then pour it into a saucepan. Put the custard on a very low heat and whisk it continuously until it begins to thicken. This will happen all at once so make sure you keep an eye on it or it will curdle. Once its thickened into custard you can remove from the heat. Sprinkle icing sugar on the top to stop a skin forming as you wait for it to cool.

Whip the cream until it is stiff then fold into the cooled custard.

To assemble the dessert put a layer of Graham crackers onto the bottom of your dish. Top with a third of the custard and cream mixture then put on another layer of the Graham crackers. Top with the second third of custard then another layer of Graham crackers. Top with the final third of custard and the fourth layer of Graham crackers.

eclair 6eclair 5eclair 4eclare 3

In a clean metal or glass bowl melt the chocolate and milk over a bowl of simmering water. Once the chocolate has melted you should have a nice glossy chocolate sauce. Pour this over the top layer of Graham crackers and spread it over to make sure it’s even. Put the dessert in the fridge for at least 12-24 hours. Overnight is best, as this makes the Graham crackers soft and éclair-pastry like. Voilà, éclair cake, the easy way to make a chocolate éclair.

eclair 8

Comments

comments

0 comment on Éclair Cake

    • I use digestives (Digest in Korean) when making a pie crust so you could try those. But I think the texture would be slightly different. I will have a snoop around the supermarket tonight to find you the best alternative. Something similar to an English Rich Tea is what your looking for.

  1. Homeplus sell decent size packs of those caramalized biscuits, (the type you get in individual wrappers in some cafes). HP have them in one regular packet and they work well mixed 50-50 with digestives for a Graham cracker sub.

    • Caramelized biscuits, awesome idea. It was raining cats and dogs today so I had to forgo my supermarket trip. I did do a version with Oreos before. But they didn’t have quite the same effect. That may be because I didn’t let it set long enough though….

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