No-Bake Eclair Cake from Scratch
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5.0
3 reviews
Excellent
No-Bake Eclair Cake from Scratch
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Making no-bake eclair cake from scratch is not that difficult. The step-by-step instructions will help you create this elegant dessert easily at home. Make it a day in advance.
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Ingredients
- 1 box (14 oz) Graham crackers
For vanilla pastry cream
- 4 cup whole milk
- 4 egg yolks
- 1 cup sugar
- 1/2 cup cornstarch
- 3 tbsp butter sliced
- 2 tsp vanilla extract
- 1-1/2 cup heavy whipping cream
- 1 tsp unflavored gelatin
- 1 1/2 tbsp water
For chocolate ganache
- 1 cup semi-sweet chocolate chips
- 3/4 cup heavy whipping cream
- 3 tbsp corn syrup
Instructions
To make the vanilla pastry cream
- Combine milk and egg yolk. In a saucepan, mix the sugar and cornstarch. Pour the milk mixture into the sauce pan and bring it to boil over medium heat whisking constantly, about 4-5 minutes.
- Remove the pan from the heat and add the butter and vanilla; mix well. Transfer to pudding into a large mixing bowl and cover the surface with a piece of plastic wrap. Chill the pudding for 2 hours in the fridge.
- Mix the gelatin and water in a small bowl and heat in the microwave to 15 seconds; cool slightly.
- Whip the heavy whipping cream until the soft peak forms. Add the gelatin mixture into the cream and continue to whip until stiff peak forms. Fold the whipped cream into the pudding and combine until the mixture becomes smooth and creamy; set aside.
To make the chocolate ganache
- Melt the chocolate chips with the heavy whipping cream in a microwave for about 1-2 minutes, stirring every 30 seconds. Add the corn syrup and stir well. Chill the glaze in the fridge for 15 minutes.
To assemble the eclair cake
- Put a few pieces graham crackers to cover the bottom of a 9x13 pan. Spread 1/2 amount of the pastry cream on top. Layer more graham cracker to cover the cream and repeat the step again ending with graham crackers on top.
- Pour the chilled cooled chocolate glaze on top and spread to cover evenly on top. Chill the cake for at least 24 hrs and serve cold. The cake will keep fresh in the fridge for about 4-5 days.
Nutrition Information
Show Details
Calories
345kcal
(17%)
Carbohydrates
39g
(13%)
Protein
6g
(12%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.01g
Cholesterol
104mg
(35%)
Sodium
51mg
(2%)
Potassium
244mg
(7%)
Fiber
1g
(4%)
Sugar
31g
(62%)
Vitamin A
596IU
(12%)
Vitamin C
0.1mg
(0%)
Calcium
139mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Calories | 345kcal | 17% |
| Carbohydrates | 39g | 13% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 104mg | 35% |
| Sodium | 51mg | 2% |
| Potassium | 244mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
| Vitamin A | 596IU | 12% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 139mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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