Description
This classic Eclair Cake is a no-bake dessert made with layers of graham crackers, creamy vanilla pastry filling, and a rich chocolate ganache topping. It’s a perfect combination of smooth, sweet custard and crunchy crackers, chilled to set into a deliciously indulgent treat for any occasion.
Ingredients
Scale
For the filling
- 4 egg yolks
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 2 cups whole milk
- 2 Tbsp. butter
- 1 Tbsp. pure vanilla extract
- 1/3 cup heavy cream
- 2 Tbsp. powdered sugar
- 15 graham crackers
For the ganache
- 3/4 cup semisweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Whisk egg yolks: Place egg yolks in a medium heat-safe bowl and whisk vigorously until lightened in color and slightly thickened, about 2 minutes.
- Prepare milk mixture: In a medium pot, combine granulated sugar and cornstarch. Slowly add the whole milk while whisking continuously. Place the pot over medium heat and bring the mixture to a boil, whisking constantly to avoid lumps.
- Temper egg yolks: Once the milk mixture reaches a boil, reduce heat to low. Slowly pour about ½ cup of the hot mixture into the egg yolks while whisking constantly to temper the yolks and prevent scrambling.
- Cook custard: Pour the tempered egg yolk mixture back into the pot with remaining milk mixture, whisk well. Bring to a boil again and cook until the mixture thickens to a pudding-like consistency, about 1 to 2 minutes. Remove from heat and whisk in the butter and vanilla extract until smooth.
- Strain and chill: Pour the pastry cream through a fine mesh strainer into a clean bowl to remove any lumps. Press plastic wrap directly onto the surface to prevent a skin from forming and refrigerate until fully chilled, at least 1 hour.
- Whip cream: In a medium bowl, combine the heavy cream and powdered sugar. Using a hand mixer, beat until stiff peaks form.
- Fold whipped cream into pastry cream: Stir the chilled pastry cream, then gently fold in the whipped cream until fully combined and smooth.
- Make ganache: Place semisweet chocolate chips in a small heat-safe bowl. Heat the heavy cream in a small pot over medium heat until it just begins to simmer. Pour the hot cream over the chocolate chips and let sit undisturbed for 2 minutes, then whisk until smooth. Allow the ganache to cool to room temperature while assembling the cake.
- Assemble the cake: In an 8-inch square pan, lay down an even layer of graham crackers, breaking pieces as necessary to cover the bottom fully. Spread half of the pastry cream mixture over the crackers. Repeat with another graham cracker layer and the remaining pastry cream. Finish with a final layer of graham crackers on top.
- Top with ganache and chill: Pour the cooled ganache over the top graham cracker layer and smooth into an even layer. Cover the pan and refrigerate the cake for at least 4 hours or overnight to set and meld the flavors.
Notes
- For best results, chill the pastry cream thoroughly before folding in the whipped cream to ensure a smooth texture.
- Use a fine mesh strainer to ensure the custard is silky without lumps.
- Ganache can be made ahead and cooled to room temperature before pouring.
- Allow the assembled cake ample chilling time for the graham crackers to soften and absorb the creamy layers.
- Can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: eclair cake, no bake dessert, graham cracker dessert, chocolate ganache, pastry cream
