Chocolate Éclair Cake
This No Bake Chocolate Éclair Cake is a quick and irresistible dessert layered with graham crackers, creamy vanilla filling, and rich chocolate topping.
Ingredients
Ingredients
- FOR THE SPONGE BASE
- 3 large eggs room temperature
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour sifted
- 1 teaspoon vanilla bean paste
- Pinch of salt
- FOR THE VANILLA PASTRY CREAM FILLING
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 egg yolks
- 1/4 cup cornstarch
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla bean paste or extract
- 1/2 cup heavy cream whipped and folded in
- FOR THE CHOCOLATE GLAZE
- 1 cup semi-sweet chocolate finely chopped
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Beat eggs and sugar until pale and thick. Add vanilla and salt. Fold in flour.
- Spread batter evenly on the pan. Bake for 12-14 minutes. Cool completely.
- Heat milk in a saucepan until steaming. Whisk sugar, yolks, and cornstarch. Temper with hot milk.
- Cook mixture over medium heat until thick. Stir in butter and vanilla. Chill.
- Fold whipped cream into chilled pastry cream.
- Layer sponge base on a platter. Spread vanilla cream over it.
- Heat cream and pour over chopped chocolate and butter. Stir until smooth.
- Pour chocolate glaze over the cake. Chill for at least 4 hours.
Notes
- Use room temperature eggs for best results.
- Chill the cake overnight for optimal flavor.
- Chill the cake overnight for optimal flavor.