No Bake Éclair Cake

Products Used


Éclair Cake

Chocolate Glaze


  1. Line a 9 X 13-inch pan with aluminum foil, overhanging on sides. Line with one layer (1/3 of crackers) onto bottom. Set aside.
  2. In a saucepan whisk together milk and egg yolks. Once well combined add sugar and cornstarch. Whisk smooth.
  3. Place on heat source and continuously whisk until mixture boils and makes thick bubbles. Remove cream from heat, add vanilla. Cover pan.
  4. Mix gelatin with water and set aside for at least 3 minutes. Add gelatin to cream above and stir to combine. Transfer to a bowl large enough to hold whipped cream below. Cover with plastic food wrap and set aside.
  5. In a bowl whip together whipping cream, sugar, and vanilla to medium peaks. Do not whip stiff as you would for decorating pies or cakes. Set it aside.
  6. Before adding whipped cream to cooked mixture, check temperature. Cooked cream should be near 80°F. If needed, place bowl over ice and stir evenly to cool it down.
  7. When cooked cream is about 80°F whisk it completely smooth until no lumps remain. Add 1/3 of whipped cream and gently fold together.
  8. Add remaining whipped cream and fold until combined.
  9. Spread half of cream onto graham crackers. Cover with another layer of crackers and cover with remaining cream.
  10. Place remaining crackers on top. Place in refrigerator for at least 4 hours or overnight.
  11. For chocolate glaze cut chocolate in small pieces. Set aside. Bring cream and sugar to a boil. Remove from heat. Add chocolate and whisk smoothly.
  12. Pour in a cold bowl. After about 20 minutes glaze will have slightly thickened and is ready to be poured onto cake.
  13. Remove cake from refrigerator. Place a serving platter on the surface of cake. Flip cake upside down.
  14. Remove pan and foil. Pour glaze on the surface and spread evenly using an offset metal spatula.
  15. Using tip of spatula make a zigzag pattern into chocolate glaze.
  16. Cut into desired size.
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