My husband loves eclairs so I decided to surprise him with a creation based on this classic pastry delight. What was I thinking? You see, I am not a pastry chef, nor do I have the experience or patience to make this kind of delicate confection. Ok, well maybe I’d give the original pastry thing a try in the winter when I don’t care if I spend hours in the kitchen trying to perfect something special, but it’s summer now and we’re just come off a record-setting 8-day heat wave! So, for now it’s got to be a quick and easy for me and super tasty for him! This Icebox Eclair Cake is the ticket! It has a rich and smooth consistency, is super simple to whip together, and has the nostalgic flavors that make my husband’s heart jump a beat! It starts with crisp graham crackers, layered with silky vanilla pudding and freshly whipped cream and it’s topped off with a thin chocolate layer to make it a truly decadent dessert.
Icebox Eclair Cake
(recipe inspired from Chef in Training)
1 (3.4 oz) box vanilla instant pudding
2 cups milk
1 pint heaving whipping cream
2 tablespoons confectioners’ sugar
1 teaspoon pure vanilla extract
12-15 whole graham crackers
1/2 cube butter
1/4 cup milk
1/4 cup cocoa powder
1 cup confectioners’ sugar
In a large bowl of a stand mixer with the whisk attachment, add the heavy cream and beat until soft peaks form, add the 2 tablespoons of confectioners’ sugar and vanilla and beat on high until stiff peaks form, set aside while you prepare the pudding.
Combine the pudding and milk in a medium bowl and whisk for 5 minutes or until pudding begins to thicken. Gently fold in the whipped cream.
To assemble the cake, begin by lining 1 layer of graham crackers into a 8×10-inch pan, then add 1/2 of the pudding/cream mixture and repeat ending with a layer of graham crackers, bumpy side down.
For the chocolate topping, combine the butter and milk in a microwave safe bowl and heat until just melted. Remove from oven and stir in cocoa powder and 1 cup of confectioners’ sugar. This topping will be the consistency of a thin glaze. Pour over the top of the cake and smooth evenly with a spatula. Cover and refrigerate overnight.