Completely Homemade, No-Bake Eclair Cake

chocolate frosting

🥗Healthier: dark chocolate ganache

💰Cheaper: store-bought chocolate icing

Dark chocolate ganache offers a richer flavor while store-bought options save time.

whipped topping

🥗Healthier: homemade whipped cream

💰Cheaper: whipped cream from a can

Homemade whipped cream is fresher and can be less expensive.

vanilla pudding mix

🥗Healthier: homemade vanilla custard

💰Cheaper: instant pudding

Homemade custard is richer but requires more effort.

graham crackers

🥗Healthier: whole grain crackers

💰Cheaper: vanilla wafers

Whole grain crackers add fiber, while vanilla wafers are often cheaper.

In a bowl or large measuring cup, combine 1.5 cups of heavy cream and 1.5 cups of whole milk.

Separate 5 egg yolks from the whites, discarding the whites or saving them for another recipe.

Whisk together the egg yolks, cream, and milk until well combined.

In a medium-sized saucepan, combine 3/4 cup of granulated sugar, 1/4 cup of cornstarch, and 1/2 teaspoon of salt, whisking together.

Drizzle in the cream and egg yolk mixture while whisking to prevent lumps.

Turn the heat to medium and stir constantly until the mixture thickens, ensuring not to cook the egg yolks too quickly.

When thickened, remove from heat and strain the mixture through a fine-mesh strainer into a large bowl to remove any lumps.

Stir in 4 tablespoons of unsalted butter one tablespoon at a time, allowing each to melt before adding the next, along with 2 teaspoons of vanilla extract.

Let the pastry cream cool at room temperature for about 20 minutes, stirring occasionally to prevent a skin from forming, then cover with plastic wrap directly on the surface and refrigerate until completely cooled.

For the whipped cream, combine 1.5 cups of heavy whipping cream, 1/2 cup of powdered sugar, and 1 teaspoon of vanilla extract in a bowl.

Use an electric mixer to beat the mixture until thick, achieving stiff peaks.

Once the pastry cream is completely cooled, fold the whipped cream into the pastry cream until smooth and combined.

In a 13 by 9 baking dish, layer 30 graham crackers evenly on the bottom.

Spread half of the pastry cream and whipped cream filling over the graham crackers, smoothing it out.

Add another layer of graham crackers on top of the filling, breaking them as necessary to fit.

Spread the remaining pastry cream and whipped cream filling over the second layer of graham crackers, smoothing it out again.

Top with a final layer of graham crackers.

To make the ganache, combine 6 ounces of chocolate and 3/4 cup of heavy cream in a bowl.

Heat in the microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth.

Pour the ganache over the top layer of graham crackers.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens