INGREDIENTS FOR ÉCLAIR CREAM
2 cups of Liquid Milk
1/2 cup of Flour
1/2 cup of Sugar
2 Eggs
Pinch of Vanilla essence
Pinch of Salt
METHOD
In a 2 quarts saucepan, combine milk, flour, sugar, eggs, vanilla, and salt beat together until blended.
Set the pan over medium heat, whisk constantly. The pastry cream will look very thin but it will start to thicken after a few minutes. When it comes to a boil, stop the whisking. Stir the vanilla extract into the cream. Remove from heat immediately. Let cool.
Line up the bottom of a pan with graham crackers spread half of the Éclair Cream over the graham cracker layer, and repeat the same process with the remaining to make two layers.
Top those whole layers with a final layer of chocolate ganache.
GANACHE
1 cup of Heavy Cream
6 oz. Bitter Sweet Chocolate
1 oz. Butter
1 tsp. Honey, optional
DIRECTIONS
Bring cream to a boil in a saucepan over medium heat. Pour cream over the chopped chocolate and let stand still for 2 to 3 minutes to melt the chocolate. Add the butter and honey, this will give the mixture a shiny look. Fluff up the mixture until smooth. While still hot drop the mixture quickly over the graham crackers and begin to rotate the pan in order to spread the ganache to cover it completely.
Refrigerate before serving.
