Super-size your éclair for a creamy, chocolatey dessert that's sure to impress.
After graduating from the International Culinary Center, Genevieve cooked at Blue Hill at Stone Barns and Per Se. Prior to joining Serious Eats, she was an editor at Epicurious. She grew up between Toronto and Hong Kong and is a graduate of the University of St Andrews in Scotland. She currently lives in New York with her husband and two cats.
We give you two options: The first is the simpler, classic no-bake éclair cake with graham crackers. The other is a true larger-format éclair complete with crème mousseline, a choux pastry ring, and chocolate glaze. For those who came here expecting boxed pudding mix, don't run away just yet! We promise, pastry cream may sound like the kind of thing that requires a culinary school degree to make, but it's so simple, and so, so much better. You can do it, and now's the time.As for the chocolate, we skip the ready-made frosting and opt for a simple semi-sweet ganache instead, which brings a pleasant bitterness that balances the dessert.
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