Chocolate Eclair Cake

Imagine strolling along the Champs-Elysees with someone you love.  The rich scent of strong coffee entices you to stop in at a Bistro known for it's pastry.  You and your companion spot a table set apart from the rest and, as you approach, he selects a wildflower from the bunch in the center of your table, and slides it behind your ear...You know what they say..."Paris is for lovers."

This recipe borrows from one of my favorite French pastries, the eclair.  I didn't always love them, though.  I discovered, pretty quickly, that there's a big difference between an eclair made with second-rate custard and one filled with quality ingredients.

This cake is impressive to look at, but surprisingly light in taste and, even though it requires a little planning ahead, it is a perfect finish to Valentine's Dinner.

What's In It:

1 1/4 c. granulated sugar

6 tbs. cornstarch

1 tsp. salt

5 c. whole milk

4 tbs. unsalted butter, cut into fourths (Butter, not margarine!)

2 tbs. water

5 tsp. vanilla extract (No imitation)

1 1/4 tsp. unflavored gelatin (Such as Knox)

5 tbs. light corn syrup

2 3/4 c. heavy cream, chilled

14 oz. graham crackers ("Honey Maid" may cost a little more but are consistent in quality.  Not all brands work well in this recipe)

1 c. semisweet chocolate chips

How To Make It:

Combine first 3 ingredients in large saucepan.

Whisk in milk until smooth and bring to a boil over medium-high heat, scraping bottom of pan often.

Upon boil, immediately reduce heat to medium-low and cook 4 to 6 minutes, continuing to scrape bottom of pan, until large bubbles form on surface.

Remove from heat and add butter and vanilla.  Whisk well.

Pour pudding into a large bowl and cover with plastic wrap, taking care that wrap rests on surface of the pudding.  Refrigerate 2 hours or until cool

Mix water and gelatin in a small bowl and let sit about 5 minutes or until gelatin softens.

Microwave until mixture bubbles around the edges of the bowl, 15 to 30 seconds.

With mixer, beat 2 c. heavy cream on medium-low speed for 1 minute or until foamy.

Increase speed to high and whip for about 2 minutes or until soft peaks form.

Add gelatin and whip 1 minute, or until stiff peaks form.

Whisk 1/3 whipped cream into cooled pudding.

Fold remainder into mixture, 1 scoop at a time, until combined.

Cover bottom of 13 x 9 baking dish with a layer of graham crackers. (A clear glass dish makes for a better presentation)

Top with 1/2 of the pudding mixture, followed by another layer of graham crackers (It may be necessary to break crackers in order to cover completely)

Repeat, so that there are 2 layers of pudding and 3 layers of graham crackers.

Add chocolate chips, 3/4 c. heavy cream, and corn syrup to a medium microwave-safe bowl.

Microwave until smooth, 1 to 2 minutes, stopping every 30 seconds to stir.

Cool glaze to room temperature, 10 to 15 minutes.

Cover top of cake with glaze and refrigerate for a minimum of 6 hours before serving. (May be refrigerated up to 2 days)

Recipe found in "Cook's Country"