Ingrédients pour A Better Chocolate Eclair Cake
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- Whole Milk
- 1/2 cup (1 stick) unsalted butter
- 1 teaspoon vanilla extract
- 1/4 cup cold water
- Unflavored Gelatin
- Heavy Cream
- One sleeve of graham crackers
- 12 ounces semi-sweet chocolate chips
- 2 tablespoons light corn syrup
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Comment préparer A Better Chocolate Eclair Cake
- In a large saucepan, whisk together 1/2 cup granulated sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt.
- Gradually whisk in 4 cups whole milk until smooth. Bring to a boil over medium-high heat, constantly scraping the bottom of the pan with a rubber spatula.
- Immediately reduce heat to medium-low. Continue cooking, scraping the bottom frequently, until the mixture thickens and large bubbles appear on the surface (4-6 minutes).
- Remove from heat and whisk in 1/2 cup (1 stick) unsalted butter and 1 teaspoon vanilla extract.
- Transfer the pudding to a large bowl. Press plastic wrap directly onto the surface to prevent a skin from forming.
- Refrigerate for at least 2 hours, or preferably overnight.
- In a small bowl, combine 1/4 cup cold water and 1 packet (1 tablespoon) unflavored gelatin. Let stand until softened (about 5 minutes).
- Microwave on high until the mixture is bubbling around the edges and the gelatin is completely dissolved (15-30 seconds). Stir well.
- In a stand mixer fitted with a whisk attachment, beat 2 cups heavy cream on medium-low speed until foamy (about 1 minute).
- Increase speed to high and beat until soft peaks form (about 2 minutes).
- Add the gelatin mixture and beat until stiff peaks form (about 1 minute more).
- Gently whisk one-third of the whipped cream into the chilled pudding. Then, gently fold in the remaining whipped cream, one scoop at a time, until fully combined.
- Line the bottom of a 13x9 inch baking dish with a layer of graham crackers, breaking them as needed to fit the pan.
- Top with half of the pudding mixture and another layer of graham crackers.
- Repeat with the remaining pudding mixture and graham crackers.
- In a microwave-safe bowl, combine 12 ounces semi-sweet chocolate chips, 3/4 cup heavy cream, and 2 tablespoons light corn syrup. Microwave in 30-second intervals, stirring after each interval, until smooth (1-2 minutes).
- Let the chocolate glaze cool to room temperature (about 10 minutes).
- Pour the glaze evenly over the top layer of graham crackers. Refrigerate the cake for 6-24 hours before serving.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
172g
Fat
89g
Carbs
21g
