Graham Cracker Eclairs for Two

Homemade pastry cream is way better than box pudding. Make it fresh, it's so much better.

Preparation 30 mins
Cook Time 20 mins
Total Time 0:50


  • 1/3 C Sugar
  • 1 1/2 Tbls Cornstarch
  • 1/4 tsp Salt
  • 1 1/4 C Whole Milk
  • 1 Tbls Butter
  • 1 1/4 tsp Vanilla Extract
  • 1/2 tsp Gelatin, unflavored
  • 1 Tbls Water
  • 3/4 C Heavy Cream (Divided – 1/2 +1/4)
  • Sleeve Graham Crackers
  • 1/3 C Chocolate Chips


  1. For the Pastry Cream
  2. Mix sugar, cornstarch and salt in a small sauce pan. Add in milk and whisk until smooth. Heat until boiling and continue stirring and scraping the pot. When it reaches a boil, reduce heat to low and cook another 4 minutes until the mixture is thick.
  3. Removed from heat and add in butter and vanilla, stirring until smooth.
  4. Place in a bowl and cover with plastic wrap pressing wrap down to avoid a skin from forming. Cool in fridge for 90 minutes.
  5. Add ½ Cup cream to a mixing bowl and whip at medium speed. Increase speed and whip until stiff peaks form.
  6. Sprinkle gelatin over water wait until softened. Melt in microwave for 10 -20 seconds.
  7. Remove pudding and whip. Add in gelatin.
  8. Fold in whipped cream ⅓ at a time.
  9. To Assemble Eclair
  10. Use a 7×5 or 8×4 dish. I had neither, so I made a shape with foil.
  11. Lay Graham Crackers in the dish.
  12. Layer pastry cream.
  13. Add graham crackers.
  14. Layer more pastry cream and top with graham crackers.
  15. Heat ¼ cup cream and pour over chocolate chips. Stir until melted and smooth. Pour over graham crackers and place in the fridge for a 6 hours or up to two days.


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