Description
This classic Eclair Cake is a no-bake dessert featuring layers of graham crackers, creamy vanilla pastry filling, and rich chocolate ganache. It combines smooth custard-like filling with whipped cream and a luscious chocolate topping, making it an easy yet elegant dessert perfect 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 tablespoons butter
- 1 tablespoon pure vanilla extract
- 1/3 cup heavy cream
- 2 tablespoons 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 until lightened in color, about 2 minutes.
- Prepare custard base: In a medium pot, whisk together granulated sugar and cornstarch. Slowly add milk while whisking. Place the 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 egg yolks while whisking to temper them.
- Cook custard: Pour the warmed egg yolk mixture back into the pot with the remaining milk mixture 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.
- Strain and chill custard: Pour the mixture through a fine mesh strainer into a clean bowl. Press plastic wrap directly onto the surface to prevent a skin from forming and refrigerate until chilled, at least 1 hour.
- Whip cream: In a medium bowl, combine heavy cream and powdered sugar. Using a hand mixer, beat until stiff peaks form.
- Combine filling: Stir the chilled pastry cream gently, then fold the whipped cream into it until just combined to create a light and creamy filling.
- Make ganache: Place chocolate chips in a small heat-safe bowl. Heat heavy cream in a small pot over medium heat until it just simmers. Pour hot cream over chocolate chips and let sit undisturbed for 2 minutes. Whisk until smooth and glossy. Let cool to room temperature while assembling the cake.
- Assemble the cake: In an 8-inch square pan, spread an even layer of graham crackers, breaking some to fit if necessary. Spread half of the pastry cream evenly over the crackers. Add a second layer of graham crackers, then the remaining pastry cream. Top with a final layer of graham crackers.
- Add ganache and chill: Pour the cooled ganache over the top layer of graham crackers and smooth into an even layer. Cover the pan and refrigerate for at least 4 hours or up to overnight until well chilled and set.
Notes
- Be sure to temper the egg yolks by adding the hot milk mixture slowly to avoid curdling.
- Press plastic wrap directly onto the pastry cream to prevent a skin from forming while chilling.
- Use fresh graham crackers to maintain crisp layers after refrigeration.
- The cake thickens and flavors meld beautifully when chilled overnight.
- This recipe contains dairy and eggs and is not suitable for vegan diets.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: Eclair Cake, no-bake dessert, graham cracker dessert, chocolate ganache, creamy vanilla filling
