Pairs well with Cold Éclair Cake
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Cold Éclair Cake
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A sweet, light, and delicious treat that mimics the taste of an éclair in the form of a cold cake. It features layers of éclair cream and biscuits, topped with a chocolate sauce.
00:20:00 total
Serves 8
easy
Decadent Dessert
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Ingredients
- milk - 3 cups (for éclair cream)
- starch - 3 tablespoons
- flour - 3 tablespoons
- egg yolks - 2
- vanilla - 1.5 teaspoons
- sugar - 1/2 cup (for éclair cream)
- Chantilly cream packet - 1
- milk - 1/2 cup (for mixing with Chantilly cream)
- plain biscuit - as needed (any flavor)
- cream - 1/2 cup (for chocolate sauce)
- chocolate - 1 cup (for chocolate sauce)
Instructions
- Prepare Éclair Cream: Mix starch, flour, sugar, egg yolks, and milk. Cook until thick. Add vanilla.
- Cool Éclair Cream: Transfer to a dish, cover, and cool. Then refrigerate.
- Mix with Chantilly Cream: Mix cooled cream with Chantilly cream and milk until smooth.
- Layer Biscuits and Cream: Layer biscuits and éclair cream in a mold. Repeat.
- Prepare Chocolate Sauce: Heat cream and melt chocolate in it. Spread over the cake.
- Refrigerate: Chill for 4-6 hours before serving.
