A Paris Patisserie in your own kitchen? Yes? Just close your eyes and you an hear music from Ratatouille while it melts in your mouth! Don’t believe me? Try it! Don’t forget to share and pin! You can thank me later for saving you airfare!
Chocolate Éclair Cake with its silky chocolate frosting can put you in a patisserie in Paris. I had not made this for a long time, but is disappears in the middle of the night, especially when there are three teenagers foraging after playing video games until 2 a.m on their summer break. True story! It’s best made the night before or alert the morning of a late afternoon picnic at the neighbors. You’ll love how simple it is! Watch this!
The ingredients:
Whisk the milk and pudding mix for about 2 minutes.
Fold in the Cool Whip until no streaks remain.
Layer the graham crackers on true bottom of the pan. Use a serrated knife on crackers to help carefully split crackers to fit.
Even out pudding in mixing bowl and indicate half using a knife or spatula. Layer half of pudding mixture on top of crackers, smoothing out to edges with flat edge spatula.
Put down second layer of crackers using the same layering pattern followed by the remaining amount of pudding. Follow with the last layer of crackers.
Put cocoa, milk and sugar in small saucepan and bring to a boil. Stir constantly for one minute.
Remove from heat and add butter and vanilla, stirring until melted. Continue to stir every 5 minutes for about 20 minutes, whisking at each interval. Pour onto top layer and smooth out to edges of pan. Chill overnight or at least 6 hours. The edges of the crackers can be seen through the icing and can be used as a guide to cut serving pieces.
Prep time:
Total time:
- Cake
- 3 c. milk
- 2 small boxes of French Vanilla instant pudding
- 1- 8 oz. container of Extra Creamy Cool Whip
- 1 box of Honey Graham Crackers
- Icing
- 1 c. sugar
- ⅓ c. cocoa
- ¼ c. milk
- ¼ c. butter
- 1 T. vanilla
- Blend 3 cups of milk with the 2 boxes of instant pudding mix.
- Fold in Cool Whip.
- Put one layer of crackers in the bottom of a 13" x 9" x 2" pan.
- Cover with ½ of the pudding mixture.
- Place a second layer of crackers over pudding layer.
- Spread the remaining pudding on top of the crackers.
- For the icing, boil the sugar, cocoa and milk for one minute.
- Remove from heat and add butter and vanilla; stir until butter is melted.
- Stir every 5 minutes for 20 minutes; at this point, it should be smooth and thick.
- Spread on top layer of crackers using a spatula.
- Refrigerate overnight or at least 6 hours before serving.
- Slice servings using the edges of graham crackers as seen through the icing as a guide.
