No-Bake Éclair Cake
A refreshing summer dessert with layers of vanilla pastry cream, whipped cream, butter biscuits, and chocolate ganache topping. No baking required.
- Total time
- 30 min
- Cook
- 30 min
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Ingredients
- 480 ml whole milk
- 2 tsp vanilla bean paste
- 5 whole egg yolks
- 100 g sugar
- 30 g cornstarch
- 28 g unsalted butter
- 1 pinch salt
- 240 ml heavy whipping cream, cold
- 16 g powdered sugar
- 1 tsp vanilla extract
- 275 g plain butter biscuits or graham crackers
- 180 ml heavy cream
- 140 g dark chocolate, chopped
- 14 g butter
- 1 pinch flaky sea salt
Steps
- Heat milk and vanilla bean paste in a saucepan until steaming (don't boil).
- In a bowl, whisk egg yolks, sugar, cornstarch, and salt until smooth.
- Slowly pour warm milk into the egg mixture while whisking.
- Return everything to the saucepan and cook over medium heat, whisking constantly, until thick and glossy.
- Remove from heat and whisk in butter.
- Cover with plastic wrap directly on the surface and chill completely.
- Whip heavy cream with powdered sugar and vanilla until soft peaks form.
- Fold whipped cream into the chilled pastry cream for a lighter, mousse-like texture.
- Heat cream until just simmering.
- Pour over chopped chocolate and let sit 2 minutes.
- Stir until smooth, add butter and salt.
- Place a layer of biscuits or graham crackers in an 8x8-inch dish.
- Spread half of the vanilla cream.
- Add another biscuit layer.
- Spread remaining cream.
- Pour chocolate ganache over the top and spread evenly.
- Refrigerate at least 8 hours (overnight is best) so the biscuits soften and absorb the cream.
Diet tags are added by the recipe's author.