Best Paula Deens Chocolate Eclair Cake Recipes

A BETTER CHOCOLATE ECLAIR CAKE

Steps:

• Combine sugar, cornstarch and salt in a large saucepan. Whisk milk in until smooth and bring to a boil, scraping the bottom with a rubber spatula over medium high heat. Immediately reduce heat to medium low and cook, continuing to scrape bottom, until thick and large bubbles appear on the surface, 4-6 minutes. Off heat, whisk in butter and vanilla. Transfer pudding to a large bowl and place plastic wrap directly on the surface. Refrigerate until cool, about 2 hours or overnight.
• Stir water and gelatin together in a bowl and let sit until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around the edges and gelatin dissolves, 15-30 seconds. Using a stand mixer fitted with a whisk, whip 2 cups cream on medium low speed until foamy, about a minute. Increase speed to high and whip until soft peaks form, about 2 minutes. Add gelatin mixture and whip until stiff peaks form, about a minute more.
• Whisk one-third whipped cream into chilled pudding, then gently fold in remaining whipped cream, one scoop at a time until combined. Cover the bottom of a 13 X 9 inch baking dish with a layer of graham crackers, breaking the crackers as necessary to line the bottom of the pan. Top with half of the pudding mixture and another layer of graham crackers. Repeat with remaining pudding mixture and remaining graham crackers.
• Microwave chocolate chips, remaining 3/4 cup cream and corn syrup in a bowl, stirring occasionally until smooth, 1-2 minutes. Cool glaze to room temp, about 10 minutes.Cover graham crackers with glaze and refrigerate cake for 6 - 24 hours.

DRIZZLED CHOCOLATE ECLAIR CAKE

Steps:

• PASTRY: In a sauce pan bring to boil butter, salt, and water. After it is boiling add in flour and stir until it forms a ball.
• Take off heat and add 4 eggs one at a time. Beating by hand until mixed thoroughly. (They will kinda look slippery and the flour ball will separate into chunks. Keep stirring the egg will eventually mix inches It is SO important that you add them one at a time. )
• Lightly spray jelly roll pan with a nonstick cooking spray and spread mixture in bottom of pan. (It is a little stiff, I use a spoon and run it under hot water to help it spread better.).
• Bake at 400 degrees for 25 minutes. It will puff up you may want to poke the bubbles with a fork. Take out of oven and let it cool completely.
• FILLING: Beat both packages of french vanila instant pudding with milk. Add softened cream cheese. Beat again. Spread on cooled pastry. Spread whipped topping over top of pudding mixture.
• GLAZE: In a bowl mix chocolate chips and butter, put in microwave for 1 minute or until melted. Add milk and powdered sugar and mix well. Drizzle over top of whipped cream and chill in fridge.