Chocolate Éclair Cake (Print Version)
# Ingredients:
→ For the Pastry Cream
01 -
1 cup sugar
02 -
½ cup cornstarch
03 -
Pinch of coarse salt
04 -
4 cups whole milk
05 -
8 large egg yolks
06 -
4 tablespoons unsalted butter
07 -
2 teaspoons pure vanilla extract
→ For Assembly
08 -
1 ½ cups heavy cream
09 -
1 14-ounce box graham crackers
10 -
8 ounces finely chopped dark chocolate
# Instructions:
01 -
In a medium saucepan, whisk together sugar, cornstarch, and 1/8 teaspoon salt. In a separate bowl, whisk milk and egg yolks. Pour the milk mixture into the saucepan with butter. Cook over medium heat, stirring until it boils. Continue boiling and stirring for 1 minute. Remove from heat and stir in vanilla.
02 -
Pour the pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap pressed directly onto the surface to prevent skin formation. Refrigerate until cold, at least 2 hours or up to 2 days.
03 -
Beat 1/2 cup heavy cream until firm peaks form. Whisk the chilled pastry cream until smooth, then gently fold in the whipped cream.
04 -
Line a 9-by-13-inch pan with 1/3 of the graham crackers. Spread half of the pastry cream mixture evenly on top. Add another layer of crackers and remaining pastry cream. Top with final layer of crackers.
05 -
Bring remaining 1 cup heavy cream to a boil. Pour over chopped chocolate in a bowl and cover with a plate. Let stand until chocolate melts, then stir until smooth. Spread over the top layer of graham crackers.
06 -
Refrigerate cake until set, at least 2 hours or overnight before serving.
# Notes:
01 -
Can be assembled up to 1 day ahead and refrigerated
02 -
Pastry cream can be made 2 days in advance
03 -
Graham crackers will soften over time but remain delicious