Print

Eclair Cake Recipe

Print Recipe

★★★★★

4.6 from 90 reviews

Eclair Cake is a no-bake dessert featuring layers of graham crackers, creamy vanilla pastry cream, and rich chocolate ganache. This easy-to-assemble treat offers a luscious and indulgent flavor reminiscent of classic éclairs, perfect for a crowd-pleasing dessert that you can prepare ahead of time.

Ingredients

Scale

Pastry Cream

  • 4 egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 2 cups whole milk
  • 2 tablespoons butter
  • 1 tablespoon pure vanilla extract

Whipped Cream

  • 1/3 cup heavy cream
  • 2 tablespoons powdered sugar

Assembly

  • 15 graham crackers

Chocolate Ganache

  • 3/4 cup semisweet chocolate chips
  • 1/2 cup heavy cream

Instructions

  1. Whisk Egg Yolks: Place the egg yolks in a medium heat-safe bowl and whisk until lightened in color, about 2 minutes. This helps to incorporate air and prepare the yolks for tempering.
  2. Combine Sugar, Cornstarch and Milk: In a medium pot, whisk together granulated sugar and cornstarch. Slowly add the milk while whisking to prevent lumps. Place the pot over medium heat and bring to a boil while whisking constantly.
  3. Temper the Egg Yolks: Once the mixture comes to a boil, reduce heat to low. Slowly pour about ½ cup of the hot mixture into the yolks while whisking continuously to temper the eggs and avoid curdling.
  4. Cook Pastry Cream: Pour the warmed egg mixture back into the pot, whisking continuously. Let the mixture boil until it thickens to a pudding-like consistency, about 1 to 2 minutes. Remove from heat and whisk in the butter and vanilla extract for richness and flavor.
  5. Strain and Chill: Pour the pastry cream through a fine mesh strainer into a clean bowl to remove any lumps. Press plastic wrap directly against the surface to prevent a skin from forming and refrigerate until chilled, at least 1 hour.
  6. Whip Cream: In a medium bowl, add the heavy cream and powdered sugar. Using a hand mixer, beat the mixture until stiff peaks form, creating light and airy whipped cream.
  7. Fold Whipped Cream into Pastry Cream: Stir the chilled pastry cream to loosen it, then gently fold in the whipped cream until just combined to maintain a fluffy texture.
  8. Prepare Ganache: Place the chocolate chips in a small heat-safe bowl. Heat the heavy cream in a small pot over medium heat until it simmers. Pour the hot cream over the chocolate chips and let sit for 2 minutes. Whisk until smooth, then let cool to room temperature while assembling the cake.
  9. Assemble the Cake: In an 8-inch square pan, lay an even layer of graham crackers, breaking pieces as needed to cover the bottom. Spread half of the pastry cream mixture over the crackers. Repeat with another layer of graham crackers and the remaining pastry cream, then top with a final layer of graham crackers.
  10. Top with Ganache and Chill: Pour the cooled ganache evenly over the top layer of graham crackers, smoothing it into an even layer. Cover the pan and refrigerate until well chilled, at least 4 hours or preferably overnight for best flavor and texture.

Notes

  • Use plastic wrap pressed directly onto the pastry cream to prevent it from forming a skin while chilling.
  • Be sure to temper the egg yolks to avoid scrambling when adding hot milk mixture.
  • The dessert is best served chilled, allowing the graham crackers to soften and meld with the creamy layers.
  • This recipe does not require any baking, making it convenient for warm weather or quick prep.
  • You can substitute heavy cream in the whipped cream step with a non-dairy alternative if needed, though the texture may vary slightly.

Keywords: Eclair Cake, No-Bake Dessert, Graham Cracker Dessert, Pastry Cream, Chocolate Ganache

Find it online: https://kitchenbyclara.com/eclair-cake-recipe/