Chocolate Éclair Dessert

Ingredients

• 4 egg yolks
• 3 tbsp cornstarch
• 0.333 cup sugar
• 1 tbsp vanilla extract
• 2 cups milk
• 1 tbsp butter (For the vanilla custard)
• 1 cup unsweetened heavy whipping cream (For the vanilla custard)
• 1.333 cups unsweetened heavy whipping cream (For the chocolate ganache)
• 1 cup milk chocolate chips
• 1 tsp vanilla bean paste (Used in the written method for the custard and ganache; the ingredient list specifies vanilla extract for the custard but does not give a separate quantity of vanilla bean paste for it.)
• salt (Pinch, for the chocolate ganache)
• 1 tbsp butter (For the chocolate ganache)
• 14.4 oz graham crackers (Trim as needed to fit a 9x13-inch dish)

Steps

1. 1

   For the vanilla custard, place the egg yolks and sugar in a bowl. Mix for 3–4 minutes, until pale in color and well combined.

2. 2

   Add the cornstarch and vanilla bean paste specified in the method, then whisk again until well combined.

3. 3

   Heat the milk in a saucepan until boiling hot.

4. 4

   Gradually add the hot milk to the egg mixture while mixing.

5. 5

   Strain the mixture back into the saucepan through a sieve.

6. 6

   Heat the mixture over medium heat until it thickens.

7. 7

   Once thick, add the butter and stir it into the custard.

8. 8

   Pour the custard into a heatproof bowl and let it cool for 2–3 hours, or until completely cooled.

9. 9

   Add the whipping cream to the cooled custard and beat for 4–5 minutes, until completely mixed.

10. 10

    For the chocolate ganache, heat the heavy whipping cream in a small saucepan over medium heat until it just begins to simmer.

11. 11

    Remove the cream from the heat and pour it over the milk chocolate chips in a heatproof bowl. Let the mixture sit for 1–2 minutes.

12. 12

    Stir until the chocolate is melted and the ganache is smooth.

13. 13

    Add the vanilla bean paste, pinch of salt, and butter, stirring until well combined.

14. 14

    For assembly, use a 9x13-inch dish to create a layer of graham crackers, trimming them as needed to fit.

15. 15

    Spread half of the vanilla custard over the graham crackers.

16. 16

    Drizzle half of the chocolate ganache over the custard.

17. 17

    Repeat the layers with graham crackers, the remaining vanilla custard, and the remaining chocolate ganache.

18. 18

    Finish with a layer of graham crackers on top.

19. 19

    Refrigerate the dessert for at least 4 hours or overnight, allowing the flavors to meld and the graham crackers to soften.

20. 20

    Slice and serve chilled.

Notes

The ingredient list specifies 1 tbsp vanilla extract for the custard, while the method says to add vanilla bean paste; the source does not provide a separate quantity for that custard paste. Refrigerate at least 4 hours or overnight before serving.

Nutrition per serving

• dessert
• no-bake
• chilled
• layered dessert
• chocolate
• make-ahead
• vegetarian