Get 5 Baking Secrets That Will Change Your Life! Grease a 9 13 2-inch baking pan. This Eclair Cake is SUPER easy to prep, is best if its made ahead, and feeds a crowd. Step 2 Refrigerate cake for 24 hours before serving! With a rubber spatula, scrape down the bowl to be sure the batter is I will write when I do! Butter and flour a 8-inch round cake pan, then line the bottom with parchment paper. Combine all ingredients in a double-boiler and whisk until smooth. Whisk together sugar, cornstarch, and 1/8 teaspoon salt in a medium saucepan. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Cut in wedges and serve at room temperature. It may be a little softer than the whipped topping, but a few minutes in the freezer to firm it up before cutting is all it takes. Arrange remaining crackers on top of pastry cream. Heat the heavy cream either in the microwave or on the stove top until steaming and almost boiling. Butter two 8-inch round cake pans (for cupcakes, see note). I need the icing to spread thinner and faster. Dear Abby: I have a great life, so why have I fallen into this shameful behavior? You could make this in the morning to serve it for dessert after dinner, but I always recommend letting it chill overnight so the graham crackers have plenty of time to soften. Heat remaining 1 cup heavy cream in a small saucepan over medium-high until just boiling. All the cooking that's needed for our chocolate eclair cake is for the vanilla pudding or custard that's the filling. Yes, you can. Line the bottom of a 9 x 13 baking pan with 7 whole graham crackers. This easy no-bake Chocolate Eclair Cake is a classic Midwestern dessert. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. 1 cup of cream creates about 2 cups of whipped cream. Step 5. Put it in the fridge where I hope it will thicken. Who doesnt love a no-bake dessert in the heat of summer? Cut in squares and serve. Arrange a single layer of graham cracker squares in the bottom of a 9x13-inch baking pan. Click and slide the number next to servings on the recipe card below to adjust the ingredients to match how many youre feedingthe recipe does the math for you, its that easy. The recipe that I have been using for years has a different chocolate ganache though 1 cup boiling heavy cream with 1 cup semi sweet chocolate chips:). Made for generations, it uses graham crackers, pudding, whipped topping, and your favorite chocolate frosting. To whip up the cake at home, you'll need: 3 (8-ounce) packages of Tate's Bake Shop chocolate-chip cookies. If you prefer chocolate ganache instead of store-bought chocolate frosting, youre in luck. I have made this frosting from using all cocoa powder and have had it run a bit when out at room temperature. Dessert is best served chilled over night. Wait about 5-10 minutes before adding it top of pudding on cake and pudding should be set as well before adding it. Decorate with candied violets, if desired, or gently crumble the gold leaf and place it on the center of the cake. (see below how to make frosting). Then, gently fold in the whipped topping. Let stand until chocolate melts, then stir until smooth. Let topping boil for one full minute, stirring frequently. Her detailed tutorials and meticulously-tested recipes bring success and confidence to home cooks everywhere. Whisk milk into sugar mixture until smooth and bring to boil over medium-high heat, scraping bottom of pan with rubber spatula.. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks. the flour. Smooth the top, cover with plastic wrap, and refrigerate overnight. Preheat the oven to 425 degrees F. Heat the milk, butter, and salt over medium heat until scalded. Cover with plastic wrap and refrigerate for at least 30 minutes. (Not to worry; the top will sink a little in the center.). Step 4. The full recipe is at the bottom of the post. Learn how your comment data is processed. 1 jelly cotton candy. Cover and refrigerate for 30 minutes only, until cool but not cold. Pour half the pudding mixture over crackers. 1/4 pound unsalted butter at room temperature, Candied violets or edible gold leaf, for decoration (optional). Let us know if you do. In a 913-inch baking dish, arrange a single layer of graham cracker squares on the bottom. Butter and flour a 8-inch round cake pan, then line the bottom with parchment paper. Recipes: These healthy drinks are packed with nutrients and taste delicious On Line the whole pan with graham crackers. Use six ounces of finely chopped semisweet chocolate instead. #yesalyonascooking on pinterest or instagram to be featured, Super Moist Smetannik Cake (Sour Cream Cake). Using electric mixer, mix pudding with milk. Cover with another layer of whole graham crackers. Mix in the chocolate syrup and vanilla. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Cook, stirring constantly, over low heat for 2 minutes. All Access Digital offer for just 99 cents! Pour while still warm over final layer and allow to cool. Next time just stick toothpicks in the top to prevent the plastic wrap from falling onto the top. Delivered Straight to Your Inbox, For FREE. Spread half of the pudding mixture on top of the graham crackers. Thanks for sharing! by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved, Dessert, holiday , Entertaining, Make Ahead, Vegetarian, baking, birthday, cake , chocolate. Restaurants, Food and Drink | (If you overbeat it, it will curdle!) This no-bake chocolate eclair cake is one of the first to disappear at the dessert table! In another bowl or a liquid measuring cup, In a large saucepan, bring the water, butter, salt and sugar to a rolling boil over medium-high heat. In a large bowl whisk together the pudding mix and milk until there are no lumps. Less waiting time ! Add another layer of graham crackers on top of the pudding. Cover bottom of 13- by 9-inch baking dish with a layer of graham crackers, breaking crackers as necessary to line bottom of pan. When it boils, immediately take the pan off the heat. It thickened up well and I spooned it on. When we ran this double-chocolate cake recipe in 2007, Ina Garten declared it "the most fabulous chocolate cake that I've ever made." If Garten, a prolific maker of cakes, said this was. HOW TO MAKE ECLAIR CAKE: In a medium bowl, mix together the pudding mix, milk and Cool Whip. Love it. (frosts one cake, or 12 cupcakes). Combine sugar, cornstarch and salt in large saucepan. Place the chocolate, butter, and espresso powder in a bowl. Freezing this Eclair Cake is a great option if you want to prep way in advance. For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. A rich chocolate frosting or ganache, simply made with semisweet chocolate and heavy cream, is the finishing touch. This crowd-pleaser, from The Complete Summer Cookbook: Beat the Heat with 500 Recipes that Make the Most of Summers Bounty (Americas Test Kitchen, $33), is an updated version of the retro cake, which is typically made by layering a mixture of instant vanilla pudding and Cool Whip between graham crackers. Chop the chocolate and place it in a heatproof bowl over a pan over simmering water. I make this dessert quite often because its easy to make and loved by all! By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. Pour the remaining pudding mixture over the second layer of crackers and top with a third layer of crackers. (Frosts one 9 x 13-inch Cake). You dont have to be a baker to layer graham crackers with pudding and whipped topping, and then slather everything in rich chocolate frosting. cake, chocolate, comfort food, Easy, layer cake, birthday, anniversary, Slow-Roasted Filet of Beef with Basil Parmesan Mayonnaise, Easy Tomato Soup & Grilled Cheese Croutons. Barefoot Contessa #BarefootContessa New Season Begins Saturday 12:30|11:30c Main Host Episodes Recipes Barefoot Contessa Recipes Showing 1 - 15 of 527 Apple and Pear Crisp Recipe courtesy of. Dont whip! Absolutely! Mocha Frosting Whisk chilled pastry cream until smooth, then fold whipped cream into pastry cream. You only need 3 ingredients to make a rich, silky-smooth ganache (recipe courtesy of Ina Garten). bowl of an electric mixer -fitted with the paddle attachment and beat on medium Using electric mixer, mix pudding with milk. Made with graham crackers, pudding, whipped topping, and chocolate frosting, in comes together in about 10 minutes plus chilling time. Restaurants, Food and Drink | Thank you so much, Michelle! Shelly I make this in a very similar fashion but ..I crumble my graham crackers. Related Articles Learn how your comment data is processed. But if you need to freeze this cake, wrap it tightly in foil and store in a zip-top plastic bag to store in the freezer. Copyright 2010, Barefoot Contessa How Easy is That? Save my name, email, and website in this browser for the next time I comment. The flour will begin to coat the bottom of . Spread a fifth of the mocha whipped cream evenly over the cookies. Note: Cooking time reflects refrigeration for 24 hours, rather than actual cooking time. Grease a 9 13 2-inch baking pan. Pour this ganache mixture on top of the final layer of graham crackers and smooth with a spatula or off-set spatula. (I break some cookies to fill in the spaces.) Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more. Ive been cooking for my family for over 10 years and now in a busy house of eight people, meals have become in more demand! Add the eggs, one at a time. I have often made this recipe. This Easy Eclair Cake is a crowd pleasing no-bake dessert. Sign up and I'll send you great recipes and entertaining ideas every week! To make the topping, bring cocoa, milk and sugar to a roiling boil. You can make the cake one day, wrap and refrigerate it, and frost it the next day - but you wont be able to wait that long to eat it! Pour the heavy cream on top and stir together until silky and no lumps remain. Instructions. Spread half of the pastry cream mixture on top, smoothing it with a spatula to make an even layer. Stir in the remaining ingredients and slightly cool before pouring over chilled cake. Your email address will not be published. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. ,
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