Best Eclair Cake Recipe – How To Make Eclair Cake

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PICTURED: ANDREW BUI; CULINARY STYLING: SPENCER RICHARDS

Eclairs are a French pastry made of choux pastry filled with pastry cream and then coated in chocolate. Pâté à choux, a dough that’s also used to make profiteroles, can be a tricky pastry to make (although it’s definitely worth the effort). So for this cheat version, we’re using graham crackers. They don’t quite look like an eclair, but they’re still great for layering this cake and become soft when the cake cools. Since using graham crackers will save you time, we really encourage you to make your own pastry cream here. The cream is similar to a pudding and is lightened with a little whipped cream for a creamy filling. After cooling, the whole thing becomes incredibly delicious and addictive.

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Yields:

6 – 8


portions

Preparation time:

0

hours

15

minutes

Total time:

6

hours

0

minutes

For filling

1 tbsp.

pure vanilla extract

For the ganache

3/4 tsp.

semi-sweet chocolate chips

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  1. Place egg yolks in a medium heatproof bowl and whisk until pale, about 2 minutes.
  2. In a medium saucepan, whisk together granulated sugar and cornstarch. Gradually add the milk while whisking. Place the saucepan over medium heat and bring to a boil, whisking constantly. Once the mixture comes to a boil, reduce the heat to low, then slowly pour about ½ cup of the mixture into the yolks while whisking.
  3. Pour the hot egg mixture back into the saucepan while whisking. Boil until thickened to a pudding consistency, 1 to 2 minutes. Remove from the heat and stir in the butter and vanilla.
  4. Pour the mixture through a fine strainer into a clean bowl. Press plastic wrap directly against mixture and refrigerate until chilled, at least 1 hour.
  5. Whip the cream: In a medium bowl, add heavy cream and powdered sugar. Using a hand mixer, beat until stiff peaks form.
  6. Stir in the cooled pastry cream, then stir in the whipped cream until just blended.
  7. Make the ganache: Place chocolate chips in a small heatproof bowl. In a small saucepan over medium heat, heat the cream until simmering. Pour over chocolate chips and let sit for 2 minutes, then whisk until smooth. Allow to cool to room temperature while assembling.
  8. To assemble: In an 8-inch square pan, place an even layer of graham crackers, breaking off the sleeves as needed to completely cover the bottom. Top with half of the pastry cream. Repeat with another layer of graham crackers and remaining cream, then top with a third layer of graham crackers.
  9. Pour the ganache on top and smooth into an even layer. Cover and refrigerate until well chilled, at least 4 hours and up to overnight.

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slice of eclair cake

PICTURED: ANDREW BUI; CULINARY STYLING: SPENCER RICHARDS

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