Have you noticed that we have some very talented friends stopping by our little blog lately. Today is no exception, we have my sweet sweet friend Christina. I met her what seems like forever ago when she emailed me regarding a question on one of my recipes – Gnocchi to be exact. One email led to two, to three then to texts then to I convinced her to hop on a plane and come to a little convention in Birmingham so I could actually hug her neck. What a wonderful place this crazy internet is right. Her blog is all about sweet treats for two, scaled back versions so I don’t have to feel bad when I make something of hers and eat it all in one sitting. Don’t judge! Oh yes she’s also blessed with an insanely awesome metabolism and can eat all those sweets in one sitting. I am not ; ) I’m also trying hard to get her back to the right coast but that’s another story.. Now onto this amazing Nutella Eclair Cake. I ooooohed when I saw this come through and I think you will too… Grab your forks, you’re going to want to make this xoxo – Paula
Well hello there, sweet friends! Or should I say fellow Nutella fanatics? I’m so happy to be here today sharing a Nutella dessert with y’all.
Have y’all ever heard of Éclair cake? In its most simple form, it consists of vanilla pudding layered between graham crackers with a chocolate glaze on top. As the dessert rests in the fridge, the pudding softens the graham crackers and the final product has a decidedly éclair-like flavor. It’s an old recipe but a good one. Well, today, I’ve gussied it up a bit for you: Instead of ordinary vanilla pudding, I’m going to share with you a vanilla bean Frangelico pastry cream. And instead of plain graham crackers, we’re going to smear Nutella between each graham cracker. Sound good? Oh yes, I think so, too!
Now would be a good time to mention that my desserts serve only two people. It’s kinda my thing, y’all, if you couldn’t already tell from my blog name. I love to bake petite desserts that can be shared with someone sweet. This recipe is made in a regular 9” x 5”x 3” bread loaf pan. To serve, simply slice it down the middle and scoop it out.
I should mention that this would be a fabulous dessert for upcoming Valentine’s Day! You can make it 1 or 2 days in advance and let it sit in the fridge. So easy and impressive!
Nutella Éclair Cake – recipe and photo compliments of Christina, Dessert For Two
What you’ll need:
2/3 cup sugar
3 tablespoons corn starch
1/4 teaspoon salt
2 cups milk
1 cup heavy cream
2 large egg yolks
1/2 of 1 vanilla bean
1/4 cup Frangelico (hazelnut liquor), divided use
12 graham crackers
12 tablespoons Nutella (plus extra for garnish)
Cocoa powder for garnish
What to do:
1. Have ready a 9” x 5” x 3” loaf pan.
2. In a medium bowl, whisk together the sugar, corn starch and salt. Slowly stir in the milk, whisking vigorously to ensure lumps do not form. Add the cream slowly and continue whisking. Pour into a medium heavy-bottomed saucepan and turn the heat on medium low. Split the vanilla bean and scrape the seeds into the pot (you can toss in the empty pod for extra flavor too, if you wish). Cook while continuously stirring and scraping the sides of the pan to ensure no lumps form. When the mixture starts to coat the back of a spoon (but before it boils), turn off the heat.
3. In a small bowl, beat together the egg yolks. Ladle a few tablespoons of the hot cream mixture into the egg yolks while whisking. Once incorporated, add a few more tablespoons and stir again. You are tempering the yolks, or slowly bringing them up to the same temperature as the hot cream.
4. Next, pour the egg yolk mixture into the pan and turn the heat back on medium low. Cook again while continuously stirring and scraping the sides. When the mixture starts to bubble, turn off the heat, and stir in 1 tablespoon of Frangelico. Pour the mixture into a bowl, press plastic wrap directly on the surface and chill for at least 5 hours.
5. The day before you plan on serving the dessert, begin your layering process. Have ready your loaf pan, Nutella, Frangelico, chilled pastry cream, and graham crackers. First, ladle 1/2 cup of the pastry cream on the bottom of the loaf pan. Then, take 2 graham crackers and spread 2 tablespoons of Nutella on each. Top each Nutella-coated graham cracker with a plain graham cracker to make sandwiches. Layer these on top of the pastry cream, breaking them as you need to in order to fit them in 1 layer. It doesn’t have to be perfect. Sprinkle over 1 tablespoon of Frangelico on top. Repeat this process 2 more times while scooping pastry cream between each layer. You will have a total of 3 layers. Scoop the remaining pastry cream on top, cover with plastic wrap and refrigerate at least 12 hours before serving. Garnish your plate with extra Nutella and cocoa powder before serving, if desired.
Thanks again to Christina for stopping by with this ridiculously delicious Nutella Eclair Cake! Be sure to…
Visit Christina’s blog, Dessert for Two
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