A Short Recipe History: Everything from choux pastry, custard, and ready-made icing, eclair is one of the world's most popular French pastries. Inspired by the duchess' bread in the 18th century, Carême decided to give it a new lease of life by removing the almonds and filling the dough with chocolate or coffee-flavored pastry cream.
*Ingredients:
°1 cup sugar
°6 tablespoons cornstarch
°1 teaspoon salt
°5 cups of whole milk
°4 tsp unsalted butter, cut to 4 pieces
°5 teaspoons of vanilla extract
2 tablespoons of water
°1 teaspoon unflavored gelatin
°2 ¾ cups chilled heavy cream
°14 oz graham crackers
1 C semi-sweet chocolate-chips
°5 tablespoons of light corn syrup
* Preparation:
Combine sugar, cornstarch, and salt in a large saucepan.
Whisking milk to sugar mix to smooth also bring to a boil, scrap bottom with rubber spatula on medium-high heat.Immediately reduce the heat to medium-low and cook, continuing to scrape the bottom, until thick, thick bubbles appear on the surface, 4 to 6 minutes.
Removing from heat, beat butter also vanilla.
Transfer the pudding to a large bowl and place plastic wrap directly on top of the pudding.
Placing in refrigerator to chill, about 2 h.
Combine the water and gelatin in a bowl and leave for about 5 minutes until the gelatin softens.
Microwave to mixture bubbles around edges and gelatin has dissolve 15 to 30 seconds.
Using stand mixer fitted with the paddle attachment, beat 2 cups cream on medium-low speed until mixture is frothy, about 1 minute.
Increase speed to maximum and whisk until soft peaks form, about 2 minutes.
Add gelatin mixture and beat until stiff peaks form, 1 minute.
Whip 1/3 of the whipped cream together, then gently whisk in the rest of the whipped cream, one tablespoon at a time, until smooth.
Cover the bottom of a 13-by-9-inch baking dish with a layer of graham crackers, crumbling as needed to line the bottom of the dish.
Cover with half of the pudding mixture, whipped cream (about 5 1/2 cups), and another layer of graham crackers.
Enjoy !
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