Chocolate Éclair Dessert

I totally get this video being an avid online shopper.

I totally get this dessert being an avid éclair adorer.

You get all of the delicious flavors of an éclair in a simple to assemble dessert. Sometimes there will be a forkful where the chocolate topping has just a give of crispness to it. Heaven.

Chocolate Éclair Dessert


1 1/4 cups sugar
6 tablespoons cornstarch
1 teaspoon salt
5 cups whole milk
5 teaspoons vanilla
4 tablespoons unsalted butter
1 1/4 teaspoons unflavored gelatin
2 tablespoons water
2 3/4 cups heavy cream
14 oz graham cracker squares
1 cup semi-sweet chocolate chips
5 tablespoons corn syrup


1. In a saucepan, whisk together the sugar, cornstarch, salt and milk. Over medium high heat cook, stirring constantly, until mixture comes to a boil. Reduce heat to a simmer and cook, scraping bottom with a rubber spatula, until mixture thickens and large bubbles appear on the top. Remove from heat and add butter and vanilla. Pour into a large bowl and lay a sheet of plastic wrap directly across the pudding. Chill for 2 hours.

2. Combine gelatin and water in a small bowl and let stand for 5 minutes to soften gelatin. Microwave for about 15 to 30 seconds until mixture bubbles around edges and gelatin is dissolved.

3. Using a stand mixer with the whisk attached, whip 2 cups cream until soft peaks form. Add gelatin mixture and whip until stiff peaks form, about one minute.

4. Fold 1/3 of the cream mixture into the chilled pudding mixture to lighten, then fold in the rest.

5. Cover the bottom of an 8 inch glass baking dish with graham crackers. Break into rectangles to make them fit.

6.Pour half of the pudding mixture over the crackers. Add another layer of crackers, then another layer of pudding, then a final layer of crackers.

7. In a microwave safe glass dish, microwave the remaining 3/4 cup cream, chocolate chips and corn syrup. Let cool to room temperature (about 10 minutes), then cover graham crackers with glaze. Return to refrigerator and chill for a few more hours.

Serves 15

Recipe from Cooks Country Magazine

I need my Scottish band fix. I need some Franz Ferdinand.

Not exactly shopping for bread here.

“I am the New Scottish Gentry
Anglified vowels, sub media thoughts”

Franz Ferdinand-Shopping For Blood

Check out Franz Ferdinand and buy the band’s music on their Website.


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
This entry was posted in Dessert. Bookmark the permalink.

Leave a Reply