This easy eclair cake is perfect for parties or potlucks, or simply dishing up dessert for your family.
It combines graham crackers withvanilla puddingandchocolate ganacheto mimic the flavors of a traditional eclair.
It’s an impressive, luscious dessert with layers of texture and flavor throughout.
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But the best part is that it can be made with very little fuss.
Your friends and family are sure to ask you for the recipe time and time again.
Molly Bolton
What Is an Eclair?
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Eclairs, or chocolate eclairs, are a popular pastry found in many French bakeries.
These delicate desserts are made using a base ofpate a choux, or choux pastry.
That’s where an eclair cake comes in.
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Eclair Cake Ingredients
An eclair cake can be made with just six ingredients.
Here’s a brief outline of the process:
Why Do you oughta Chill Eclair Cake?
Likewise, the ganache needs to time to harden slightly so it’s not runny and thin.
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What’s the Best Pudding to Use for Eclair Cake?
It’s important to use instant pudding mix for this recipe because of the way the pudding sets up.
Can You Make Eclair Cake Ahead of Time?
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Yes, you might make eclair cake ahead of time.
In fact, you have to.
Make this up to 48 hours in advance.
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After that, the crackers may be a little too soft, but it’s still entirely edible.
How To Store Eclair Cake
This cake saves beautifully in the fridge.
It will get softer as it sits, but some people prefer that texture.
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We do not recommend freezing eclair cake.
Ingredients
24graham crackers (from one [14.4-oz.]
box)
2(3.4-oz.)
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packages vanilla instant pudding
2 1/3cups cold milk
1(8-oz.)
tub whipped topping, thawed
2(4-oz.)
Fold in the whipped topping.
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Layer crackers and pudding mixture:
Spread half of the pudding mixture over the graham crackers.
Top with another layer of graham crackers.
Spread the remaining pudding mixture over the graham crackers.
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Top with a final layer of graham crackers.
Transfer the dish to the fridge to chill for 30 minutes.
In a small saucepan, heat the heavy cream on medium-low for 5 minutes until just boiling.
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Do not allow the cream to heat to a rolling boil.
Slowly pour the hot heavy cream over the chopped chocolate.
Allow the mixture to sit for two minutes before whisking until smooth.
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Add chocolate layer:
Remove the chilled eclair cake from the fridge.
Pour the prepared ganache over top.
Smooth the ganache with a spatula.
Allow the cake to chill for at least 8 hours before serving.
