From Cook's Country
This
no-bake dessert is typically made by layering a mixture of instant
vanilla pudding and Cool Whip between graham crackers and topping it
with chocolate frosting. We loved the convenience of these store-bought
items, but our enthusiasm waned when confronted by their flavor. With a
couple of easy techniques (a quick stovetop pudding, whipped cream, and a
microwave-and-stir glaze) and very little active time, we produced a
from-scratch version that easily trumped its inspiration.
Serves 15
You can use 6 ounces of finely chopped semisweet chocolate in place of the chips.
Ingredients
- 1 1/4 cups sugar
- 6 tablespoons cornstarch
- 1 teaspoon salt
- 5 cups whole milk
- 4 tablespoons unsalted butter, cut into 4 pieces
- 5 teaspoons vanilla extract
- 2 tablespoons water
- 1 1/4 teaspoons unflavored gelatin
- 2 3/4 cups heavy cream, chilled
- 14 ounces graham crackers
- 1 cup semisweet chocolate chips
- 5 tablespoons light corn syrup
- 1. Combine sugar, cornstarch, and salt in large saucepan. Whisk milk into sugar mixture until smooth and bring to boil, scraping bottom with rubber spatula, over medium-high heat. Immediately reduce heat to medium-low and cook, continuing to scrape bottom, until thickened and large bubbles appear on surface, 4 to 6 minutes. 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 2 hours.
- 2. Stir water and gelatin together in bowl and let sit until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, 15 to 30 seconds. Using stand mixer fitted with whisk, whip 2 cups cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, about 2 minutes. Add gelatin mixture and whip until stiff peaks form, about 1 minute.
- 3. Whisk one-third whipped cream into chilled pudding, then gently fold in remaining whipped cream, 1 scoop at a time, until combined. Cover bottom of 13 by 9-inch baking dish with layer of graham crackers, breaking crackers as necessary to line bottom of pan. Top with half of pudding-whipped cream mixture (about 5 1/2 cups) and another layer of graham crackers. Repeat with remaining pudding-whipped cream mixture and remaining graham crackers.
- 4. Microwave chocolate chips, remaining 3/4 cup cream, and corn syrup in bowl, stirring occasionally, until smooth, 1 to 2 minutes. Cool glaze to room temperature, about 10 minutes. Cover graham crackers with glaze and refrigerate cake for 6 to 24 hours. Serve. (Éclair cake can be refrigerated for up to 2 days.)
Two Keys to Creamy Filling
Our filling combines custard and stabilized whipped cream.
-
1. Thicken Custard Just Enough Take the custard off the heat when large bubbles appear on its surface and leave a brief imprint. -
2. Stabilize whipped cream Whip the heavy cream to soft peaks, stir in the softened gelatin, and continue whipping to stiff peaks.
