chocolate eclair cake

chocolate eclair cake

I LOVE a good chocolate eclair, but it’s a big project to tackle. Then I discovered you can get all the fun flavours in a no bake version anytime you want! Be sure to bring a crowd, this makes a LOT. 

chocolate eclair cake

I LOVE a good chocolate eclair, but it’s a big project to tackle. Then I discovered you can get all the fun flavours in a no bake version anytime you want! Be sure to bring a crowd, this makes a LOT.
Course Dessert
Cuisine Comfort Flavour
Keyword cake, chocolate, eclair
Author Meg Tucker

Equipment

  • Saucepan
  • 9×13 baking dish
  • Non Stick Spray
  • Stand mixer or electric mixer
  • Spatula
  • Spoons
  •  Bowls
  • Whisk
  • Measuring cups + spoons

Ingredients

  • 1 box graham crackers

VANILLA PUDDING

  • 2 cup milk whole or 2% works best
  • ½ cup white sugar
  • 3 tbsp cornstarch
  • ¼ tsp salt
  • 1 tsp vanilla use the good stuff if you have it!
  • 1.5 tbsp butter

WHIPPED CREAM

  • 2 c heavy whipping cream 33%, 35%, 36% milk fat
  • 3 tbsp powdered sugar
  • vanilla
  • Pinch salt

GANACHE

  • 1 cup semi sweet chocolate chips
  • 1/2 cup heavy whipping cream 35 or 36% milk fat

Instructions

LET’S MAKE THE PUDDING

  • In a medium bowl, whisk together the cornstarch, sugar and salt. Set aside.
  • In medium saucepan over medium heat, stir your milk until it starts to bubble, but be sure it’s not totally boiling
  • Working a little at a time, pour the cornstarch/sugar mixture into the hot milk, whisking at all times
  • Don’t walk away, this is where you’ll continue to stir until you can see the pudding start to thicken up. Dip your spoon then turn it over. Draw your finger down the back of the spoon and if the pudding doesn’t slip back together, you’re good!
  • Do not boil. Remove from heat, stir in vanilla and butter.
  • Let it hang out to cool while we get everything else ready

MAKE THE WHIPPED CREAM

  • In a large bowl with electric mixer or bowl of the stand mixer, add 2 cups of heavy whipping cream, 3 tbsp of powdered sugar, vanilla and pinch of salt
  • Whip until stiff peaks form, about 4-5 minutes. *If you go too far, you get butter so be mindful you don’t go overboard

MAKE THE GANACHE

  • Place chocolate chips in a medium bowl.
  • In a small saucepan bring cream just to a simmer, stirring the whole time. You could also heat the cream in the microwave 30 seconds at a time on high until your cream is simmering and steamy.
  • Pour over the chocolate chips; let stand 5 minutes.
  • Stir with a whisk until smooth. Stir in vanilla.
  • Cool to room temperature, stirring occasionally.

FOLD THE WHIPPED CREAM INTO THE PUDDING TO MAKE “MOUSSE”

  • Once the whipped cream is made and the vanilla pudding is cooled, fold them together in the bigger bowl so you have a fluffy, creamy mousse filling.

TIME TO BUILD THE ECLAIR SQUARES!

  • Spritz a 9×13 pan with nonstick spray
  • Place an even layer of graham crackers into the bottom of the pan, covering the bottom.
  • Spread a layer of mousse.
  • More crackers.
  • More mousse.
  • More crackers.
  • Pour and then carefully spread the ganache over the top and refrigerate for a few hours before slicing and eating.

want more din-spiration?

Are you a chocolate lover? You have to make this double chocolate cobbler!

SOO GOOD! Enjoy! Meg xo

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