Chocolate eclair donuts remind me of my childhood. My parents would get donuts on the weekend along side a movie when we were kids. That was usually our Friday night. Eclairs though, were a treat (not that donuts on their own weren’t, but these were another level) and my brother and I usually fought over who got it… because there was usually only one in the box of assorted donuts. I honestly don’t think I’ve even had one in about 20 years… but I can absolutely remember the taste!
Making eclairs at home can sound quite daunting. But I wont stop you if you want to give it a go. In fact, if invited (or even uninvited), I’ll show up happily and do some quality control for you on the final product. Truly, I’m more than happy to provide that service.
If you do not want to spend a crap load of time whipping them up from scratch, you can do this no bake option. All the flavours are there, in an ice box cake. Gotta love the ease of that!
Hop to it…you’ll be done in no time!
- 2 (3.5oz) Boxes of vanilla instant pudding mix
- 3 cups of milk
- 1 (8 oz.) container of Cool Whip
- Graham Crackers
- 10 oz semi-sweet chocolate
- 1.5 cups heavy whipping cream
- 1 tsp vanilla
- pinch of salt
- 1 1/2 Tbsp corn syrup (optional)
- Empty contents of pudding packages into a medium size mixing bowl. Pour over pudding mixture and stir to combine well. Fold in entire container of Cool Whip.
- Lightly butter a 9x12 inch baking dish. Line the bottom with one layer of graham crackers, break pieces to fit them in so there are no gaps. Spread half the pudding mixture over the crackers. Place another layer of graham crackers, then the remaining pudding mixture. Top with one more layer of graham crackers. Chill in fridge while moving to the next step.
- Put chopped chocoalte into a medium, heat proof mixing bowl. In a small saucepan, combine the heavy cream, vanilla and salt. Heat until just boiling. Pour overtop of chocolate and allow it to sit for 30-60 seconds so the chocolate will soften. Using a spatula, mix until the ganache comes together into a smooth chocolately looking sauce. For added shine, stir in corn syrup (optional). Set aside.
- The trick with ganache (when pouring it), is to wait until it cools to the right temperature. Body temperature is recommended... so if you spoon a dab onto your hand, it should feel neither cold, nor hot. If you have a thermometer, aim for 37c or 98.6F. Once it has cooled enough, pour evenly overtop of the chilled layers. Smooth with an offset spatula if needed. Return to fridge to chill, minimum of 3 hours. Overnight is even better as the graham crackers will soften more the longer you allow it to chill.
- Serve chilled.