Quick answer: whisk two small boxes of instant vanilla pudding with 3 cups of cold milk and fold in whipped cream. Layer graham crackers, half the filling, crackers, the rest of the filling and a final layer of crackers in a 9 x 13 inch pan, cover with chocolate and chill overnight.
Ingredients (9 x 13 inch pan)
- 1 box (14.4 oz / 408 g) graham crackers; you will use most of it
- 2 small boxes (3.4 oz each) instant vanilla or French vanilla pudding mix
- 3 cups (720 ml) cold milk
- 1½ cups (360 ml) cold heavy cream, whipped to stiff peaks, or an 8 oz tub of whipped topping
Chocolate topping
- ¾ cup (180 ml) heavy cream
- 6 oz (170 g) semisweet chocolate, chopped
How to make it
- Whisk the pudding mix and milk for 2 minutes. Let it stand for 5 minutes, then fold in the whipped cream.
- Line the pan with a single layer of graham crackers, breaking them to fit.
- Spread on half the filling. Add a second layer of crackers, the rest of the filling, and a third layer of crackers.
- Heat the ¾ cup of cream until steaming, pour over the chocolate, wait a minute and stir until smooth. Cool for 10 minutes, then pour over the top and spread.
- Cover and chill for at least 8 hours.
Why the ganache topping?
Many recipes use canned frosting. A simple chocolate ganache takes five minutes, sets glossy and tastes like the glaze on a real éclair.
Variations
- Chocolate: chocolate pudding and chocolate graham crackers.
- Banana: a layer of sliced bananas on the first layer of filling.
- Peanut butter: whisk ½ cup peanut butter into the pudding.
- From scratch: use pastry cream folded with whipped cream, which is diplomat cream.
The same idea with cookies: icebox cake. For real choux pastry, see profiteroles and cream puff filling.
Frequently asked questions
What is éclair cake?
A no-bake icebox dessert: layers of graham crackers and a vanilla pudding and whipped cream filling, covered with chocolate. Overnight the crackers soften into cake-like layers that taste like an éclair.
Does éclair cake need to sit overnight?
At least 8 hours. The graham crackers need time to absorb moisture and soften.
Can I use real whipped cream instead of whipped topping?
Yes. Whip 1½ cups of cold heavy cream to stiff peaks to replace an 8 oz tub.
How long does éclair cake keep?
Up to 3 days, covered, in the fridge. It is at its best on days one and two.
