Recipe: Graham Cracker Éclair Pastries

These Graham Cracker Éclair Pastries are so impressive… your guests will never know just how easy it was to make it… unless you tell them…. and by the way.. why wait for guests? ... Treat your family to a delicious dessert!

This recipe was adapted from a JELL-O recipe found in Holiday Desserts No. 29. The original recipe made this as a cake in an 8 x 8 pan. Frankly I found it difficult to get the pieces out looking good, so I decided to make them as individual pastries.

The original recipe mixed Cool Whip Whipped Topping into the pudding. I know this recipe is “semi-homemade” … but I felt my Chantilly Cream gave this a better flavor and a more homemade custard flavor.

And finally, I did decide to use canned Milk Chocolate Frosting instead of making my own to save some time and work. You can make homemade frosting if you prefer.

TIPS

I highly recommend you use whole milk, it will give the instant pudding a creamier and richer flavor… after all this is a pastry.

You absolutely need to refrigerate this at least 3 hours before finishing this up and serving. It needs time to soften the graham crackers so you don’t have a mess trying to cut into it with a fork.

I figure 2 pastries per person.

I hope you treat yourself to this delicious dessert!






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Recipe: Graham Cracker Éclair Pastries

All you need:

Honey Maid Grahams, broken in half
1 pkg. (3.4 oz.) JELL-O Vanilla Instant Pudding
1 ½ cups whole milk
1 can Milk Chocolate Frosting

For the Chantilly Cream:

1 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla

All you need to do:

To make the Chantilly Cream:

In a large mixing bowl beat the heavy cream, sugar and vanilla until fairly stiff peaks form. Set aside.

To make the pudding:

In another large mixing bowl, beat the instant pudding and milk for 2 minutes. Let the pudding stand for 5 minutes.

Fold in the Chantilly Cream.

To assemble:

Spread some pudding mixture on 2 graham crackers (half size).

Put one on top of the other.

Repeat for each pastry. Adding another graham cracker on top of each.

Refrigerate for 3 hours.

Spread milk chocolate frosting on the graham crackers on top.