Dessert

Eclair Cake Recipe

ByClara Bennett June 24, 2026June 24, 2026

Introduction

Eclair Cake is a no-bake dessert that combines layers of graham crackers, creamy vanilla pastry cream, and a rich chocolate ganache. This easy, crowd-pleasing treat mimics the flavors of classic eclairs without the fuss of baking choux pastry.

A close-up of a layered dessert on a white plate with a white marbled texture below, showing four main layers: the bottom layer is a crumbly, light brown biscuit base, followed by a thick creamy beige custard layer that looks soft and smooth. Above this is another crumbly biscuit layer, then another rich custard layer, topped with a final thin biscuit layer. The very top is covered with a shiny dark chocolate glaze that adds a glossy finish to the dessert. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 egg yolks
1/2 cup granulated sugar
1/4 cup cornstarch
2 cups whole milk
2 tablespoons butter
1 tablespoon pure vanilla extract
1/3 cup heavy cream
2 tablespoons powdered sugar
15 graham crackers
3/4 cup semisweet chocolate chips
1/2 cup heavy cream

Instructions

Step 1: Place egg yolks in a medium heat-safe bowl and whisk until lightened in color, about 2 minutes.
Step 2: In a medium pot, whisk together granulated sugar and cornstarch. Slowly add milk while whisking. Place pot over medium heat and bring to a boil, whisking constantly. Once mixture comes to a boil reduce heat to low, then slowly pour about ½ cup of the mixture into the yolks while whisking.
Step 3: Pour warmed egg mixture back into pot while whisking. Let boil until thickened to a pudding-like consistency, 1 to 2 minutes. Remove from heat and whisk in butter and vanilla.
Step 4: Pour mixture through a fine mesh strainer into a clean bowl. Press plastic wrap directly against mixture and refrigerate until chilled, at least 1 hour.
Step 5: Whip the cream: In a medium bowl add heavy cream and powdered sugar. Using a hand mixer, beat until stiff peaks form.
Step 6: Give chilled pastry cream a stir, then fold whipped cream in until just combined.
Step 7: Make the ganache: Place chocolate chips in a small heat-safe bowl. In a small pot over medium heat, heat cream until simmering. Pour over chocolate chips and let sit undisturbed for 2 minutes, then whisk until smooth. Let cool to room temperature while assembling.
Step 8: Assemble: In an 8-inch square pan, place an even layer of graham crackers, breaking up sleeves as needed to completely cover the bottom. Top with half of the pastry cream. Repeat with another layer of graham crackers and remaining cream, then top with a third layer of graham crackers.
Step 9: Pour ganache over top and smooth into an even layer. Cover and refrigerate until well chilled, at least 4 hours and up to overnight.

Tips & Variations

For a richer flavor, use half-and-half instead of whole milk in the pastry cream.
Try adding a teaspoon of instant espresso powder to the ganache for a mocha twist.
Allow the ganache to cool to room temperature before pouring to prevent melting the graham crackers.

Storage

Store the eclair cake covered in the refrigerator for up to 3 days. To reheat, allow to come to room temperature for about 30 minutes before serving for the best texture. This dessert is best enjoyed chilled.