What is Eclair cake?

While the traditional éclair pastry originated in France, this modern twist consists of layers of graham crackers, homemade vanilla pudding, and fresh whipped cream, all topped with a rich chocolate glaze. The layers soften and meld together to create a creamy, decadent treat that’s perfect for any occasion.

STEP BY STEP VIDEO GUIDE:

INGREDIENTS:

FOR PASTRY CREAM:

• ¾ cup granulated sugar
• ¼ cup cornstarch
• ½ teaspoon salt
• 1 ½ cup milk
• 1 ½ cup  heavy cream
• 5  egg yolks
• 1/2 tablespoon vanilla extract
• 4 Tablespoons unsalted butter 

FOR WHIPPED CREAM:

• 1 ½ cup cold heavy whipping cream 
• ½ cup powdered sugar
• 1 teaspoon vanilla extract

TO ASSEMBLE THE CAKE AND GANACHE:

• graham crackers
• 4 oz 60% dark chocolate bar 
• ¾ cup heavy whipping cream

INSTRUCTIONS:

Pastry Cream:

1. In a medium saucepan, whisk together:
   • ¾ cup granulated sugar
   • ¼ cup cornstarch
   • ½ teaspoon salt
2. In a separate bowl, whisk together:
   • 1 ½ cups whole milk
   • 1 ½ cups heavy cream
   • 5 large egg yolks
   • ½ tablespoon vanilla extract
3. Slowly whisk the milk mixture into the sugar mixture. Cook over medium heat, stirring constantly until it thickens to a pudding-like consistency.
4. Once thickened, remove from heat and strain into a large bowl. Stir in 4 tablespoons unsalted butter, one tablespoon at a time.
5. Let the pastry cream cool for 15 minutes, stirring occasionally. Cover with plastic wrap directly on the surface and refrigerate for about 90 minutes.

Whipped Cream:

1. In a large bowl, mix together:
   • 1 ½ cups cold heavy whipping cream
   • ½ cup powdered sugar
   • 1 teaspoon vanilla extract
2. Beat on high speed with an electric mixer until stiff peaks form.

Assemble the Cake:

1. Combine Creams:
   • Gently fold whipped cream into cold pastry cream using a spatula.
2. Assemble Layers:
   • Place a layer of graham crackers on the bottom of a 9×13″ baking pan.
   • Top with half of the pastry cream mixture.
   • Add another layer of graham crackers.
   • Spread the remaining pastry cream.
   • Finish with a final layer of graham crackers.

Add Ganache:

1. Melt chocolate and cream together to make a ganache.
2. Smooth ganache over the top graham cracker layer.

For optimal results, chill the cake in the refrigerator for a few hours to let the graham crackers soften and allow the filling to firm up.

Eclair Cake in PICTURES:

Tips for Making Homemade Eclair Cake:

Cook Pastry Cream: Always cook the pastry cream on medium heat, stirring constantly. Remove it from heat once it thickens.

Check Cream Doneness: The cream is done when you dip a spoon in it and can run your finger over the back of the spoon, and the cream stays separated.

Cool Completely: Allow the pastry cream to cool completely for about 90 minutes before using it in the cake.

Chill the Cake: Once assembled, chill the cake for at least 4 hours or overnight for best results, letting the layers set and flavors meld.

Layering Tips: Use a spatula to spread the pastry cream evenly over the graham crackers to ensure uniform layers.

Use Quality Chocolate: For the ganache topping, use high-quality chocolate for the best flavor and smooth texture.

Prevent Soggy Layers: Don’t over-soak the graham crackers; they will naturally soften as the cake chills.

Easy Ganache: Melt the chocolate and cream together gently to avoid burning the chocolate, and stir until smooth.

Decorate: Add a final touch by decorating the top with shaved chocolate or a dusting of cocoa powder.

Frequently Asked Questions for Eclair Cake:

1. Can I use store-bought pastry cream? Yes, you can use store-bought pastry cream, but homemade pastry cream adds a richer flavor and texture.

2. How long should the cake chill before serving? For best results, chill the cake for at least 4 hours or overnight to let the flavors meld and the layers set.

3. Can I use a different type of cracker instead of graham crackers? Yes, you can use other types of crackers or biscuits, but graham crackers are traditional and provide the best texture.

4. How do I know when the pastry cream is ready? The pastry cream is ready when it thickens, and when you can run your finger across the back of a spoon dipped in the cream, it stays separated.

5. Can I add fruit to the layers? Yes, adding fruit like sliced strawberries or bananas can add a refreshing twist to the cake.

6. What type of chocolate should I use for the ganache? Use high-quality dark or semi-sweet chocolate for a smooth, rich ganache.

7. Can I make this cake ahead of time? Absolutely! This cake is perfect for making ahead. Prepare it the day before and let it chill overnight.

8. How long will the éclair cake last in the refrigerator? The cake will stay fresh for up to 3-4 days when stored in the refrigerator.

9. Do I need to bake the graham crackers? No, the graham crackers soften as the cake chills, so there’s no need to bake them.

10. How do I prevent the ganache from becoming too hard? Ensure the ganache is well-mixed and pour it over the cake while it’s still slightly warm. This will help it set to the right consistency without becoming too hard.

11. Can I freeze the éclair cake? Yes, you can freeze the éclair cake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw in the refrigerator before serving.

PIN FOR LATER:

TRY THESE NEXT:

Tres Leches Cake (Video)

Oreo Cupcakes with Oreo Cream Cheese Frosting (video)

Print

Eclair Cake Recipe with Homemade Cream

A delightful no-bake éclair cake with layers of graham crackers, homemade cream, and whipped topping.

Course Dessert

Keyword eclair cake, eclair cake with homemade cream

Prep Time 2 hours hours

Total Time 8 hours hours

Ingredients

INGREDIENTS FOR PASTRY CREAM:

• ¾ cup granulated sugar
• ¼ cup cornstarch
• ½ teaspoon salt
• 1 ½ cup milk
• 1 ½ cup heavy cream
• 5 egg yolks
• 1/2 tablespoon vanilla extract
• 4 Tablespoons unsalted butter

INGREDIENTS FOR WHIPPED CREAM:

• 1 ½ cup cold heavy whipping cream
• ½ cup powdered sugar
• 1 teaspoon vanilla extract

INGREDIENTS TO ASSEMBLE THE CAKE AND GANACHE:

• graham crackers
• 4 oz 60% dark chocolate bar
• ¾ cup heavy whipping cream

Instructions

INSTRUCTIONS FOR PASTRY CREAM:

• In a medium saucepan, whisk together: ¾ cup granulated sugar,¼ cup cornstarch, ½ teaspoon salt.
• In a separate bowl, whisk together: 1 ½ cups whole milk,1 ½ cups heavy cream, 5 large egg yolks & 1/2 tablespoon vanilla extract.
• Slowly whisk the milk mixture into the sugar mixture. Cook over medium heat, stirring constantly, until it thickens to a pudding-like consistency. Keep the heat at medium to avoid cooking the pastry cream too quickly or preventing it from thickening properly.
• Once thickened, remove from heat and strain into a large bowl.
• Stir in: 4 tablespoons unsalted butter (one tablespoon at a time)
• Let the pastry cream cool for 15 minutes, stirring occasionally. Cover with plastic wrap directly on the surface and refrigerate until chilled (about 90 minutes). After the pastry cream has chilled in the fridge, it’s time to whip up the whipped cream and assemble the cake.

INSTRUCTIONS FOR WHIPPED CREAM:

• In a large bowl, mix together cold heavy cream, powdered sugar, and vanilla extract. Beat on high speed with an electric mixer until stiff peaks form, creating a thick, fluffy texture.

INSTRUCTIONS TO ASSEMBLE THE CAKE & MAKING GANACHE:

• Combine Creams: Gently fold whipped cream into cold pastry cream until fully combined using a spatula, not an electric mixer.
• Assemble Layers: Place an even layer of graham crackers on the bottom of a 9×13" baking pan.
• Top with half of the pastry cream mixture.
• Add another layer of graham crackers
• Add the remaining pastry cream.
• Finish with a final layer of graham crackers
• Add Ganache: Melt chocolate and cream together to make a ganache.
• Smooth ganache over the top graham cracker layer.
• For optimal results, chill the cake in the refrigerator for few hours to let the graham crackers soften and allow the filling to firm up.

The post ECLAIR CAKE with Homemade Cream (VIDEO) appeared first on Tasty Homemade Recipes.