Eclair Cake is a dreamy dessert that combines the best of creamy custard, fluffy layers, and rich chocolate topping. With just 15 minutes of baking and a bit of patience for chilling, this no-fuss treat delivers a decadent experience. Each bite offers a luscious blend of smooth vanilla filling and tender cake, finished with a glossy chocolate glaze that’s impossible to resist. Perfect for gatherings or a sweet indulgence, it’s a crowd-pleaser that feels both elegant and comforting.
This dessert’s magic lies in its textural harmony—silky, airy, and slightly chewy all at once. The flavors are balanced, with the sweetness of the custard complementing the deep, velvety chocolate. Plus, it’s a make-ahead marvel, needing just 8 hours to set for maximum flavor. Whether you’re a seasoned baker or a beginner, this recipe promises a slice of pure joy that’s as easy to make as it is delightful to savor.
Ingredients for Eclair Cake
- Pastry Cream:
- ¾ cup (150 g) granulated sugar
- ¼ cup (32 g) cornstarch
- ½ teaspoon salt
- 1 ½ cups (355 ml) whole milk
- 1 ½ cups (355 ml) heavy cream
- 5 large egg yolks
- 2 teaspoons vanilla extract
- 4 Tablespoons unsalted butter, cut into 4 pieces
- Whipped Cream:
- 1 ½ cups (355 ml) heavy whipping cream, very cold
- ½ cup (60 g) powdered sugar
- 1 teaspoon vanilla extract
- For Assembly and Ganache:
- 30 graham crackers
- 6 oz chopped semisweet or 60% dark chocolate (or couverture chocolate)
- ¾ cup (175 ml) heavy whipping cream
Step-by-Step Instructions
- Prepare the Pastry Cream:
- In a medium saucepan, whisk together sugar, cornstarch, and salt.
- In a separate bowl, whisk milk, cream, and egg yolks until combined.
- Slowly drizzle the milk mixture into the cornstarch mixture while whisking.
- Cook over medium heat, stirring constantly, until thickened to a pudding-like consistency (look for trails left by the whisk or a coated spoon).
- Remove from heat and strain into a heatproof bowl.
- Add butter, one piece at a time, whisking until melted. Stir in vanilla extract.
- Cool for 15 minutes, stirring occasionally. Cover with plastic wrap directly on the surface and refrigerate for at least 90 minutes (or up to 2 days).
- Make the Whipped Cream:
- In a large bowl, combine cold heavy cream, powdered sugar, and vanilla extract.
- Beat with an electric mixer on high speed until stiff peaks form.
- Assemble the Cake:
- Fold the whipped cream into the chilled pastry cream until fully combined.
- Place a single layer of graham crackers in the bottom of a 13×9” baking dish.
- Spread half of the pastry cream mixture evenly over the crackers.
- Add a second layer of graham crackers, followed by the remaining pastry cream. Smooth the top.
- Finish with a final layer of graham crackers. Refrigerate while preparing the ganache.
- Prepare the Chocolate Ganache:
- Combine chopped chocolate and heavy cream in a heatproof bowl.
- Microwave in 30-second increments, stirring between each, until smooth and glossy.
- Let cool slightly, then spread evenly over the top layer of graham crackers.
- Chill and Serve:
- Cover the cake and refrigerate for several hours (preferably overnight) before cutting and serving.
Perfect Pairings: Serving Suggestions
This Eclair Cake is a showstopper on its own, but you can elevate it further with a few simple additions. Serve each slice with a dollop of freshly whipped cream or a scoop of vanilla ice cream for extra indulgence. For a fruity twist, garnish with fresh berries like strawberries, raspberries, or blueberries. A drizzle of caramel sauce or a sprinkle of chopped nuts can also add delightful texture and flavor.
Time-Saving Tips for Busy Bakers
If you’re short on time, prepare the pastry cream up to 2 days in advance and store it in the fridge. You can also use store-bought whipped cream instead of making your own, though homemade adds a special touch. For the ganache, opt for pre-chopped chocolate to save a few minutes. Lastly, assemble the cake the night before to let it set overnight—this also makes it easier to slice and serve!
Storage and Reheating Made Easy
Store your Eclair Cake covered in the refrigerator for up to 3 days. To prevent the graham crackers from softening too much, keep it in an airtight container. If you’d like to freeze it, wrap individual slices tightly in plastic wrap and store them in a freezer-safe bag for up to 1 month. Thaw in the fridge before serving—no reheating needed!
Recipe Variations to Try
Feel free to get creative with this recipe! Swap out the graham crackers for chocolate wafers or vanilla cookies for a different base. You can also experiment with the ganache by using milk chocolate or white chocolate instead of dark. For a lighter version, substitute the heavy cream in the pastry cream and whipped cream with half-and-half or whole milk.
Equipment Guidance for Success
To make this recipe a breeze, ensure you have a fine mesh strainer for the pastry cream and a heatproof bowl for the ganache. A 13×9” baking dish is essential for assembly, and an electric mixer will make whipping the cream quick and easy. Don’t forget a spatula for smoothing layers and a sharp knife for clean slices!
Eclair Cake
Ingredients
Pastry Cream
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ½ teaspoon salt
- 1 ½ cups whole milk
- 1 ½ cup heavy cream
- 5 large egg yolks
- 2 teaspoons vanilla extract
- 4 Tablespoons unsalted butter cut into 4 pieces
Whipped Cream
- 1 ½ cups heavy whipping cream very cold
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
For Assembly and Ganache
- 30 graham crackers
- 6 oz chopped semisweet or 60% dark chocolate bar or couverture chocolate
- ¾ cup heavy whipping cream
Instructions
- Pastry Cream (note, pastry cream will take at least 90 minutes to cool before it can be used. This cream can be prepared up to 2 days in advance of using and stored in an airtight container in the refrigerator until ready to use).
- In a medium-sized saucepan, whisk together sugar, cornstarch, and salt.
- In a separate bowl or large measuring cup, whisk together milk, cream, and egg yolks until completely combined.
- Return to the cornstarch mixture, and, while whisking it, slowly drizzle in the milk/cream/egg yolk mixture until combined. Turn stovetop heat to medium and cook, stirring constantly, until mixture begins to thicken to a pudding-like consistency (this may take some time depending on your particular stove, but don’t turn up the heat or you could cook the pastry cream too fast or even prevent it from thickening properly).
- As soon as pudding has thickened and the whisk leaves trails through the surface (another good way to check if it is finished is to dip a spoon in the mixture and see if the back of the spoon is entirely coated), remove from heat and pour through a fine mesh strainer into a large heatproof bowl.
- Add butter, one tablespoon at a time, whisking after each addition until melted. Stir in vanilla extract. Mixture should be smooth.
- Allow pastry cream to cool for 15 minutes, stirring occasionally, then press a piece of wax paper or plastic wrap directly against the surface of the pastry cream (to prevent a skin from forming) and transfer to the refrigerator to cool until completely chilled (about 90 minutes). One pastry cream is chilled, you can make your whipped cream and assemble your eclair cake!
- Whipped Cream
- Prepare whipped cream by combining cold heavy cream, powdered sugar, and vanilla extract in a large bowl and using an electric mixer to beat on high-speed until you have achieved stiff peaks (a thick fluffy mixture similar in consistency to Cool Whip).
- Assembly
- Fold prepared whipped cream into completely cooled pastry cream until completely combined.
- Place a single layer of graham crackers into the bottom of a 13×9” (23x33cm) baking dish. Layer with half of your pastry cream/whipped cream mixture, and use a spatula to smooth so you have a flat, even layer.
- Gently nestle a second layer of graham crackers onto the surface of the pastry cream. Top with remaining pastry cream and smooth again so you have an even surface.
- Top the pastry cream with a final layer of graham crackers. Place the tray in the refrigerator while you prepare your ganache topping.
- Chocolate Ganache
- Combine finely chopped chocolate and heavy cream in a medium-sized, heat-proof bowl. Place in the microwave and heat in 30-second increments, stirring in between, until mixture is smooth and glossy.
- Allow ganache to cool for several minutes then remove eclair cake from refrigerator and spread ganache evenly over the graham cracker surface.
- Cover and return to refrigerator for several hours (preferably overnight) before cutting and serving.