Posted by Karyn Granrudhttps://pintsizedbaker.com/graham-cracker-eclairs-for-two/
Graham Cracker Eclairs for Two
Homemade pastry cream is way better than box pudding. Make it fresh, it's so much better.
Cook Time20 mins
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
For the Pastry Cream
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.
Removed from heat and add in butter and vanilla, stirring until smooth.
Place in a bowl and cover with plastic wrap pressing wrap down to avoid a skin from forming. Cool in fridge for 90 minutes.
Add ½ Cup cream to a mixing bowl and whip at medium speed. Increase speed and whip until stiff peaks form.
Sprinkle gelatin over water wait until softened. Melt in microwave for 10 -20 seconds.
Remove pudding and whip. Add in gelatin.
Fold in whipped cream ⅓ at a time.
To Assemble Eclair
Use a 7×5 or 8×4 dish. I had neither, so I made a shape with foil.
Lay Graham Crackers in the dish.
Layer pastry cream.
Add graham crackers.
Layer more pastry cream and top with graham crackers.
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.