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A no bake chocolate eclair cake made with graham crackers, whipped vanilla pudding and covered in chocolate ganache. So easy, and it tastes just like an eclair!
The dough used to make these gluten free Eclairs is the same dough that I used to make gluten free Cream Puffs. The dough is actually called Pâte à Choux, and it can be used to make a number of pastries.
To make the icing: Place the chocolate chips or chunks and cream in a microwave-safe bowl or measuring cup. Heat over low heat (or in the microwave) until the cream is very hot. Remove from the heat, and stir until the chocolate melts and the icing is smooth. Spoon over the éclairs, spreading to the edges. Serve immediately.
Spoon the filling into the éclair shells. To make the icing: Place the chocolate chips or chunks and cream in a microwave-safe bowl or measuring cup. Heat over low heat (or in the microwave) until the cream is very hot. Remove from the heat, and stir until the chocolate melts and the icing is smooth. Spoon over the éclairs, spreading to the edges.
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