Dessert

Eclair Cake Recipe

ByMariam Harutyunyan December 23, 2025December 23, 2025

Introduction

Eclair cake is a no-bake dessert that captures the creamy, chocolatey delight of classic eclairs in a simple layered treat. Made with graham crackers, rich pastry cream, and a silky chocolate ganache, this dessert is perfect for any occasion and easy to prepare ahead.

A slice of layered dessert sits on a white plate, placed on a white marbled textured surface. The dessert has four visible layers: at the bottom, a dense, crumbly golden-brown cake layer; above it, a thick creamy pale yellow filling that looks smooth and slightly melted; then another crumbly golden-brown cake layer; topped with a glossy dark brown chocolate glaze that shines under the light. The textures contrast between crunchy cake and soft creamy filling, with some crumbs scattered around the edges. 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 (for ganache)

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 boiling, reduce heat to low. Slowly pour about ½ cup of the hot mixture into the yolks while whisking.
Step 3: Pour the warmed egg mixture back into the pot while whisking. Let it boil until thickened to a pudding-like consistency, about 1 to 2 minutes. Remove from heat and whisk in butter and vanilla extract.
Step 4: Strain the mixture through a fine mesh strainer into a clean bowl. Press plastic wrap directly onto the surface and refrigerate until chilled, at least 1 hour.

Step 5: Whip the cream: In a medium bowl, combine heavy cream and powdered sugar. Use a hand mixer to beat until stiff peaks form.
Step 6: Stir the chilled pastry cream, then gently fold in the whipped cream until just combined.
Step 7: Make the ganache: Place chocolate chips in a small heat-safe bowl. Heat heavy cream in a small pot over medium heat until simmering. Pour over chocolate chips and let sit for 2 minutes. Whisk until smooth and let cool to room temperature.

Step 8: Assemble the cake: In an 8-inch square pan, arrange a layer of graham crackers to cover the bottom, breaking pieces as needed. Spread half of the pastry cream evenly over the crackers. Repeat with another layer of crackers and the remaining pastry cream, then top with a final layer of graham crackers.
Step 9: Pour the ganache over the top layer and smooth into an even layer. Cover and refrigerate until well chilled, at least 4 hours or overnight.

Tips & Variations

For extra flavor, try adding a teaspoon of espresso powder to the ganache for a mocha twist.

Use chocolate graham crackers for a richer chocolate flavor.
Make sure to press plastic wrap directly onto the pastry cream to prevent a skin from forming.
If you prefer, substitute the heavy cream in the filling with mascarpone cheese for a creamier texture.

Storage

Store the eclair cake covered in the refrigerator for up to 3 days. The graham crackers will soften over time, making the dessert even more like a layered éclair. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

Three cream puffs are placed in a row on a flat white marbled surface, each showing two layers: a golden tan, airy pastry shell split open horizontally with a smooth white cream filling inside. The top half of each pastry is drizzled heavily with thick, shiny dark chocolate sauce that drips unevenly down the cream and pastry edges. The middle cream layer is slightly melting, especially on the middle cream puff where the cream drips down onto the surface, adding a glossy texture. The background is plain with a white marbled texture, creating a clean and simple look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this eclair cake without raw eggs?

The egg yolks are cooked in the process, which makes this safe. If you’re concerned, you can use a pre-made pastry cream or a custard substitute for a no-egg version.

Can I use other types of crackers or cookies instead of graham crackers?

Yes, but graham crackers are preferred for their flavor and texture. Substitute with any mild, sturdy cookie or cracker that will soften slightly but hold up in layers, such as digestive biscuits.