Monday, June 6, 2016
939. Eclair Cake
Ramadan Mubarak to all my Muslim brothers and sisters around the world.
I would like to start off this holy month in prayer for our brave families in Islam being tested every day by the majoos and rafida and kafara, especially Brave Fallouja who have been ceaselessly attacked and fight back with conviction for the last thirteen years.
This eclair cake is a fantastic no-bake dessert with the flavors of an eclair: pastry cream, pastry, and a final touch of chocolate. Layering the ingredients in a large dish makes it an easy scoopable spoon dessert, easily assembled and feeds a crowd. The American version of this recipe uses graham crackers, which may not be so readily available world wide, but regular tea biscuits or even digestive biscuits also work great, and lend their own unique twist of flavor to the dessert. The custard is made from scratch here, and needs to be cooled completely before assembly.
1 cup sugar
1/2 cup cornstarch
4 cups whole milk
8 large egg yolks
4 Tbsp butter
2 tsp vanilla
1 1/2 cups heavy cream
200g tea or digestive biscuits
200g finely chopped dark chocolate
Whisk together sugar, cornstarch, and 1/8 teaspoon salt in a medium saucepan.
Whisk or blend together milk and egg yolks in a bowl or blender.
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 tea or digestive biscuits 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 biscuits and remainder of the pastry cream.
Arrange remaining biscuits 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 biscuit layer, smoothing top with back of a spoon.
Refrigerate to set, at least 2 hours and up to overnight.
صحة و عافية