Ingredients with Measurements:
- 1 package (17.3 ounces) frozen puff pastry sheets, thawed
- 2 cups cold heavy cream
- 2 tablespoons granulated sugar
- 2 packages (3.4 ounces each) instant vanilla pudding mix
- 4 cups cold whole milk
- 2 quarts vanilla ice cream, softened
- 1/2 cup chocolate syrup
- 1/2 cup chopped peanuts
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Whisk
Step-by-Step Instructions:
1. Preheat oven to 400°F.
2. Unfold puff pastry sheets and cut each sheet into 4 equal rectangles. Place rectangles on a parchment-lined baking sheet.
3. Bake for 15 minutes or until golden brown. Remove from oven and let cool completely.
4. In a large bowl, beat cream and sugar with an electric mixer until stiff peaks form.
5. In a separate bowl, whisk together pudding mix and milk until thickened.
6. In the bottom of the springform pan, spread 1 quart of softened ice cream.
7. Layer half of the puff pastry rectangles over the ice cream.
8. Spread the pudding mixture over the puff pastry.
9. Layer the remaining puff pastry rectangles over the pudding.
10. Spread the remaining quart of softened ice cream over the puff pastry.
11. Drizzle the chocolate syrup over the ice cream.
12. Spread the whipped cream over the top of the cake.
13. Sprinkle with chopped peanuts.
14. Cover and freeze for at least 6 hours or overnight.
Time:
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Temperature: 400°F
Serving Size: 12
Nutritional Information: (per serving) Calories: 590; Fat: 33g; Saturated Fat: 16g; Cholesterol: 65mg; Sodium: 490mg; Carbohydrates: 65g; Fiber: 2g; Sugar: 34g; Protein: 11g
Substitutions for Ingredients:
- Heavy cream can be substituted with coconut cream or coconut milk.
- Instant vanilla pudding mix can be substituted with instant chocolate pudding mix.
- Whole milk can be substituted with almond milk or oat milk.
- Vanilla ice cream can be substituted with any flavor of ice cream.
- Chocolate syrup can be substituted with caramel sauce or strawberry sauce.
- Chopped peanuts can be substituted with chopped almonds or walnuts.
Variations:
- Add a layer of fresh fruit between the pudding and ice cream layers.
- Substitute the puff pastry for graham crackers or wafer cookies.
- Add a layer of peanut butter between the ice cream and whipped cream layers.
Tips and Tricks:
- Make sure to thaw the puff pastry sheets before baking.
- Make sure the ice cream is softened before spreading over the cake.
- Make sure the cake is completely frozen before serving.
Storage Instructions:
Store the cake in an airtight container in the freezer for up to 1 month.
Reheating Instructions:
The cake does not need to be reheated.
Presentation Ideas:
- Serve the cake with a drizzle of chocolate syrup and a sprinkle of chopped peanuts.
- Serve the cake with a scoop of ice cream and a dollop of whipped cream.
Garnishes:
- Chocolate syrup
- Chopped peanuts
Pairings:
- Coffee
- Hot chocolate
Suggested Side Dishes:
- Fresh fruit
- Brownies
Troubleshooting Advice:
- Make sure the puff pastry sheets are completely thawed before baking.
- Make sure the ice cream is softened before spreading over the cake.
- Make sure the cake is completely frozen before serving.
Food Safety Advice:
- Keep the cake frozen until ready to serve.
- Do not leave the cake out at room temperature for more than 2 hours.
Food History:
Eclairs are a French pastry that originated in the 19th century. The classic eclair is made with a choux pastry dough filled with a cream or custard and topped with a chocolate glaze.
Flavor Profiles:
This cake has a sweet and creamy flavor with hints of chocolate and peanuts.
Serving Suggestions:
This cake is best served cold. It can be served as a dessert or as an afternoon snack.
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