Chocolate Eclair Crepe Cake Recipes

NO-BAKE CHOCOLATE ECLAIR CAKE

Steps:

• In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes.
• In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.
• Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.
• To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool.
• Pour sauce over graham cracker layer and refrigerate until set; serve.

CHOCOLATE ECLAIR CAKE

Steps:

• Line the bottom of a 9x13 inch baking pan with graham crackers. In a large bowl, combine the milk and vanilla pudding according to directions on box. Fold in the whipped topping. Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan. Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.

CHOCOLATE ECLAIR CAKE

Steps:

• Whisk together sugar, cornstarch, and 1/8 teaspoon salt in a medium saucepan. Whisk together milk and egg yolks in a bowl. Add milk mixture to the saucepan, along with butter. Cook, stirring, over medium until mixture comes to a boil. Let boil, stirring, 1 minute. Remove from heat and add vanilla.
• Strain pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto surface of pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days.
• Whisk 1/2 cup heavy cream until firm peaks form. Whisk chilled pastry cream until smooth, then fold whipped cream into pastry cream.
• Arrange 1/3 graham crackers on the bottom of a 9-by-13-inch pan. Spread half of the pastry cream mixture on top, smoothing it with a spatula to make an even layer. Repeat with half of remaining crackers and remainder of the pastry cream. Arrange remaining crackers on top of pastry cream.
• Heat remaining 1 cup heavy cream in a small saucepan over medium-high until just boiling. Pour over chocolate in a small heatproof bowl; cover with a plate. Let stand until chocolate melts, then stir until smooth. Spread over graham cracker layer, smoothing top with an offset spatula. Refrigerate to set, at least 2 hours and up to overnight.

CHOCOLATE ECLAIR CREPE CAKE

Steps:

• Using a blender, mix 2 cups flour, 2 cups milk, 4 eggs, 1/2 teaspoon vanilla and 1/2 teaspoon salt until smooth; refrigerate.
• In a medium saucepan, whisk together the 1 cup heavy cream, remaining 1-1/4 cups milk, 1/2 cup sugar and 1 pinch salt.
• Cook over medium heat until steaming, 2 minutes.
• In a medium bowl, whisk together the remaining 2 eggs and 1/2 cup sugar.
• Whisk in the remaining 2/3 cup flour until smooth.
• Gradually whisk half of the hot cream mixture into the flour-egg mixture, then whisk into the remaining cream mixture.
• Cook, whisking, over medium heat until thick, about 2 minutes; stir in the rum and the remaining 1 teaspoon vanilla.
• Scrape the pastry cream into a bowl and refrigerate, stirring occasionally, for 20 minutes.
• In an 8-inch crêpe pan or nonstick skillet, melt 1 teaspoon butter over medium-high heat.
• Add 1/3 cup chilled crêpe batter and swirl to coat the pan.
• Cook until set on the bottom, about 1 minute; flip and cook for about 30 seconds more.
• Turn out onto a rack to cool.
• Repeat with the butter and remaining batter to make 10 crêpes.
• Place a crêpe on a cake stand or flat plate; spread 1/3 cup pastry cream on top.
• Repeat with the remaining crêpes and pastry cream, ending with a crêpe.
• Refrigerate.
• In a medium saucepan, whisk the chocolate, 3 tablespoons water, the corn syrup and remaining 2 teaspoons butter over medium-low heat until smooth.
• Let cool for 5 minutes; spread on top of the cake, letting it drip down the sides.
• Refrigerate for at least 1 hour or up to 2 days before slicing.