When attending any event or family gathering, JJ is always the designated dessert maker. As a busy mum with loads of responsibilities, making desserts that are long-winded and complicated isn’t always an option. That is when JJ came up with this tray bake dessert option. It has all the aspects of a dessert that everybody loves; creaminess, an aspect of chocolate and the feeling of a deserving decadent. If you’re anything like JJ I have the amazing responsibility of making your friends and family happy through dessert then you definitely need to make this eclair traybake dessert.
The JJ Traybake
Ingredients
Pastry Cream
- 3/4 cup Sugar (150g)
- 1/3 cup Cornstarch (40g)
- Pinch of salt
- 3 cups Whole milk
- 6 Large eggs
- 3 tbsp Unsalted butter (43g)
- 1.5 tsp Pure vanilla extract (7.5ml)
Whipped Cream Layer
- 1 cup Heavy cream divided (240l total- use 120ml at a time)
Optional Flavour Add-in
- 2-3 tbsp Instant butterscotch/banana pudding mix (18-25g)
For Assembly
- 1 pack Biscuits of Choice (200-225g) eg Digestives, malted busicuits, ladyfingers
- 1/2-3/4 cup Strong brewed coffee, cooled (120-180ml)
Ganache Topping
- 6 oz Dark chocolate (170g)
- 1/2 cup Heavy Cream (120 ml)
Instructions
Make the Pastry Cream
- In a saucepan, whisk together sugar, cornstarch, and a pinch of salt. Slowly whisk in the milk.
- In a separate bowl, whisk egg yolks. Temper the yolks by slowly whisking in some of the hot milk mixture, then pour everything back into the saucepan.
- Cook over medium heat, whisking constantly, until thick and bubbling (about 5–7 minutes).
- Remove from heat, stir in butter and vanilla. If using pudding mix for extra flavour and structure, stir it in while the custard is still hot.
- Transfer to a bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and chill until completely cool.
Loosen the Custard
- Once chilled, use a whisk or electric mixer to beat half of the cream (½ cup) into the pastry cream. This helps smooth it out and break up any lumps for a silky texture.
Whip the Remaining Cream
- In a separate bowl, whip the remaining ½ cup of cream until it holds soft peaks. Gently fold it into the loosened pastry cream to create a light, mousse-like consistency.
Dip the Biscuits in the Cream
- Quickly dip each biscuit in the cooled coffee — just enough to moisten without soaking. This adds flavor and keeps the base from being dry.
Assesmble
- In an 8×8 or 9×9” dish, lay down a single layer of dipped biscuits.
- Spread half of the pastry cream over the top. Repeat with another layer of dipped biscuits and the rest of the cream.
Make the Ganache
- Heat the cream in a small saucepan until just simmering. Pour over the chopped chocolate and let sit for 1 minute, then stir until smooth and glossy.
Finish and Chill
- Pour ganache over the top layer and spread evenly.
- Cover and refrigerate for at least 4 hours (overnight is even better) so the layers can set beautifully.
Notes
Tips:
• Feel free to switch up the flavor of your pudding mix — vanilla, caramel, even chocolate work beautifully.
• If you like texture, add a sprinkle of crushed nuts or flaked sea salt on top of the ganache before chilling.
• Feel free to switch up the flavor of your pudding mix — vanilla, caramel, even chocolate work beautifully.
• If you like texture, add a sprinkle of crushed nuts or flaked sea salt on top of the ganache before chilling.
