This morning I had a bit of time to think. I woke early for a Saturday, it was one of those mornings that staying in bed all day seemed possible.
And deciding 6am was too early to get out of bed, my mind wandered. As it did, I realised it is over 3-weeks since we got back from the trip to France, and my éclair cravings have not ceased – if anything, they have worsened. I thought that time away from your addiction was supposed to make it go away?
This got me thinking about food addictions, cravings (and I am not talking about those feeder people!) and éclairs!
But today’s theme are not the long thin “traditional” hotdog shaped eclairs (although I like them), but rather, the icebox cake-like eclairs.
They’re easy to make using a graham crackers, or any other similar crackers or cookies, vanilla pudding and chocolate with only 15 minutes of hands-on time, too!
OK now for the BAD NEWS!!!!!
Sorry but you gotta do this “chill” part for at least 4 hours or overnight before serving. The longer the better this will insure that the crackers soften up and be just like a eclair. You can do it, I have faith in you.
Did you know that “éclair” is the French word for lightning? or flash of lightning ? Not sure really why, perhaps it’s because that’s how fast they disappear!
- 1 box graham crackers (3 sleeves)
- 2½ cups heavy cream, divided
- 3 tablespoons sugar
- 1 teaspoon vanilla
- 2 (3.5 ounce) pkg instant vanilla pudding mix
- 3 cups milk
- 8 oz chopped dark chocolate
- Pour 1½ cup of heavy whipping cream, sugar and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form. Do not over beat.
- In a bowl, combine vanilla pudding mix with cold milk. Whisk for several minutes until the pudding starts to thicken. Stir in Whipped cream.
- Spread a thin layer of pudding mixture in a 9x13 pan just to coat the bottom.
- Arrange approx. 1 sleeve of graham crackers on the bottom of a pan, breaking them as needed to fit around the top and bottom edges.
- Evenly spread half of the pudding mixture over the crackers. Top with another layer of graham crackers, then the remaining pudding mixture. Top with a final layer of graham crackers.
- Heat remaining 1 cup heavy cream in a small saucepan over medium-high until just boiling.
- Pour over chocolate in a small heatproof bowl, and let stand until chocolate melts, then stir until smooth.
- Spread over graham cracker layer, smoothing top with an spatula.
- Refrigerate to set, at least 2 hours and up to overnight.
- *To cut clean, even pieces, place the pan in the freezer for 30 minutes before serving.