An eclair cake is a twist on the classic cream ... STEP THREE: Lightly spray a 9 x 13-inch glass pan with nonstick cooking spray. Place a layer of whole graham crackers on the bottom of the ...

Remove the pan from the heat and, using a wooden spoon, quickly beat in the flour until the mixture is completely smooth. Turn the heat down to medium, return the pan to the hob and cook for about ...

Remove the pan from the heat again ... Repeat with the yellow icing on the remaining six eclairs. Place on top of the lemon cream filled eclairs. Drizzle the melted white chocolate over the ...

Grease a large baking sheet. To make the éclair mixture (choux pastry), put the butter in a heavy-based pan with 150ml (5fl oz) water and heat until the butter melts. Bring to the boil ...