2-3 packs of whole honey graham crackers
8 oz or 1 cup of Chocolate Chips or Chunks
(Semi-Sweet, Dark, or Milk Chocolate depending
on your preference)
1 cup All Purpose Cream, warmed
1 liter of milk
1 tsp. vanilla extract
10-12 egg yolks
1 cup sugar
1/2 cup cornstarch 37g
2 tbsp unsalted butter*
Pinch of salt
2 cups All Purpose Cream, Whipped
Note: Since APC is super expensive now, you can use 1 cup only or just skip it. Results will be similar, but a little less light.
To make the custard, whisk together the egg yolks, milk, sugar, cornstarch, vanilla extract, and salt. Cook over medium heat until it becomes thick. This is an optional step, but to ensure you don't have lumps, pass the custard through a strainer. Cover with plastic wrap, making sure it's touching the custard so it doesn't develop skin. Cool to room temp before chilling in the fridge until fully cooled.
After cooling, it will look a little lumpy. Simply whisk the custard again until smooth. Fold it with the whipped all purpose cream and set aside.
In whatever container you you prefer to build your cake, create layers with whole honey graham crackers and the pastry cream. Pro-tip: use scissors to precisely sculpt your crackers to fit your container.
Make chocolate ganache by heating up 1 cup of all purpose cream and pouring it into chocolate chips or chunks. Give this a gentle stir until the chocolate is fully melted. Pour this on top of your cake and spread evenly. Chill in the fridge until fully set.
To serve, cut into your desired size and consume cold.