eclair cake

Magic Chocolate Éclair Cake (No-Bake!) - This easy layered dessert tastes just like a French éclair, but is made with graham crackers, vanilla pudding, and a quick chocolate ganache to create a simple no-bake &quot;cake!&quot;

Magic Chocolate Éclair Cake (No-Bake!)

graham crackers (about 2 sleeves)

vanilla pudding mix ((2 boxes))

milk

tub Cool Whip

semisweet chocolate chips

½ cups half & half

corn syrup (optional for shine)

Set out a 9X13 inch baking dish. Lay graham crackers over the bottom of the dish, in a single layer. Break them, if needed, to fit the bottom of the pan.

In a large mixing bowl, combine the pudding mix and milk. Beat with an electric mixer, on medium-high, until thick and smooth. Then use a spatula to fold in the Cool Whip.

Spread the pudding mixture evenly over the graham crackers. Then lay a second layer of graham crackers over the top.

In a clean mixing microwave-safe mixing bowl, combine the chocolate chips, half &amp; half, and corn syrup. Microwave for 1 minute. Then stir to melt the chocolate chips. If needed, microwave another 30-60 seconds. Stir until smooth.

Pour the chocolate ganache topping over the graham crackers. Smooth into an even layer. Then cover and refrigerate for at least 4 hours. Cut and serve.

https://content.jwplatform.com/videos/rC55E1fO.mp4

Magic Chocolate Éclair Cake Recipe (No-Bake!) - This easy layered dessert tastes just like a French éclair, but is made with graham crackers, vanilla pudding, and a quick chocolate ganache to create a simple no-bake cake!

Magic Choc Eclair Cake

Eclair cake is an easy no bake treat with delicious layers of pudding, chocolate and more! This can be assembled in minutes for a dessert that is decadent.

Eclair cake

vanilla pudding mix

graham cracker squares

tub chocolate frosting

In a medium bowl, mix together the pudding mix, milk and Cool Whip.

In an 9 x 13 baking dish, arrange a single layer of graham cracker squares on the bottom.

Break them up to get enough crackers to cover the bottom of your dish.

Spread half of the pudding mixture on top of the crackers.

Layer another layer of graham crackers over the pudding mixture.

Then layer the other half of the pudding mixture on top of crackers.

Top with a final layer of graham crackers.

Put plastic wrap over dish and put in fridge for about 30 min to an hour to allow pudding to set.

When ready, put the tub of chocolate frosting in the microwave for about 15 seconds to soften without the foil or lid

Stir frosting. It should be easily spreadable now.

Remove plastic wrap from dish and evenly spread chocolate frosting all over the top layer of graham crackers.

Place plastic wrap over top of dish and put back in fridge overnight.

This gets better over time. The graham crackers need time to soften up.

When ready, slice and serve!

Eclair cake is a sweet creamy rendition of an indulgent American treat transformed into a decadent icebox cake that comes together in 20 minutes flat!

Eclair Cake

graham crackers

(3.4-ounces) boxes instant vanilla pudding

whip (thawed)

butter

vanilla extract

cocoa powder

sugar

Line the bottom of a 9 X 13-inch pan with a single layer of graham crackers, cutting them as need be to cover completely.

In a large mixing bowl, mix the pudding mix and milk with a handheld electric mixer on medium, for 2 minutes. Fold in the Cool Whip.

Spread half the pudding mix over the layer of graham crackers, taking care to level the top.

Place another layer of graham crackers over the pudding mixture then spread the remaining pudding mixture over the top. Place a final layer of graham cracker on top, smooth side of the crackers facing up.

Meanwhile, make the glaze: &nbsp;In a medium microwave-safe bowl, melt butter with milk (doesn't need to boil). Mix in vanilla, cocoa, then mix in powdered sugar until glaze is smooth. Evenly pour glaze over the top of graham cracker. Refrigerate overnight.

My eclair cake is a great, easy, no-bake dessert recipe that&#039;s made from scratch (no box pudding mixes used here!). It&#039;s perfect for summer (or anytime!) and great for making in advance.Be sure to check out the how-to video!

sugar ((150 grams))

cornstarch ((32 grams))

salt

milk ((355 milliliters))

heavy cream ((355 milliliters))

unsalted butter

heavy whipping cream (very cold (355 milliliters))

sugar ((60 grams))

oz chopped semisweet or 60% dark chocolate bar (or couverture chocolate)

heavy whipping cream ((175 milliliters))

In a medium-sized saucepan, whisk together sugar, cornstarch, and salt.

In a separate bowl or large measuring cup, whisk together milk, cream, and egg yolks until completely combined.

Return to the cornstarch mixture, and, while whisking it, slowly drizzle in the milk/cream/egg yolk mixture until combined. Turn stovetop heat to medium and cook, stirring constantly, until mixture begins to thicken to a pudding-like consistency (this may take some time depending on your particular stove, but don&#39;t turn up the heat or you could cook the pastry cream too fast or even prevent it from thickening properly).

As soon as pudding has thickened and the whisk leaves trails through the surface (another good way to check if it is finished is to dip a spoon in the mixture and see if the back of the spoon is entirely coated), remove from heat and pour through a fine mesh strainer into a large heatproof bowl.

Add butter, one tablespoon at a time, whisking after each addition until melted. Stir in vanilla extract. Mixture should be smooth.

Allow pastry cream to cool for 15 minutes, stirring occasionally, then press a piece of wax paper or plastic wrap directly against the surface of the pastry cream (to prevent a skin from forming) and transfer to the refrigerator to cool until completely chilled (about 90 minutes). One pastry cream is chilled, you can make your whipped cream and assemble your eclair cake!

Pastry Cream (note, pastry cream will take at least 90 minutes to cool before it can be used. This cream can be prepared up to 2 days in advance of using and stored in an airtight container in the refrigerator until ready to use).

Prepare whipped cream by combining cold heavy cream, powdered sugar, and vanilla extract in a large bowl and using an electric mixer to beat on high-speed until you have achieved stiff peaks (a thick fluffy mixture similar in consistency to Cool Whip).

Whipped Cream

Fold prepared whipped cream into completely cooled pastry cream until completely combined.

Place a single layer of graham crackers into the bottom of a 13x9” (23x33cm) baking dish. Layer with half of your pastry cream/whipped cream mixture, and use a spatula to smooth so you have a flat, even layer.

Gently nestle a second layer of graham crackers onto the surface of the pastry cream.

Top with remaining pastry cream and smooth again so you have an even surface

Top the pastry cream with a final layer of graham crackers. Place the tray in the refrigerator while you prepare your ganache topping.

Assembly

Combine finely chopped chocolate and heavy cream in a medium-sized, heat-proof bowl. Place in the microwave and heat in 30-second increments, stirring in between, until mixture is smooth and glossy.

Allow ganache to cool for several minutes then remove eclair cake from refrigerator and spread ganache evenly over the graham cracker surface.

Cover and return to refrigerator for several hours (preferably overnight) before cutting and serving.

Chocolate Ganache

https://embed.mediavine.com/videos/bekjgwiuok2iwiqns8gw

How to Make an Eclair Cake! This is a great, easy, no-bake dessert recipe that's made from scratch (no pudding used here!). It's perfect for summer (or anytime!) and great for making in advance.

When I first saw this Polish Cake I fell in love with it from the very beginning. All choux pastry lovers would feel the same when they will see that this cake is actually a giant cream puff, or éclair. Two layers of choux pastry that are filled with a generous amount of vanilla cream. It’s simply a decadent and irresistible dessert that all will adore and ask for more.

Eclair Cake - Karpatka - Polish Carpathian Mountain Cream Cake

(95 grams) bread flour

(80 milliliters) milk

(80 milliliters) water

tsp (10 grams) sugar

tsp (2 grams) salt

oz (60 grams) unsalted butter

eggs

(500 milliliters) milk

(135 grams) sugar

(30 grams) cornstarch

tbsp (10 grams) flour

tsp (10 grams) vanilla extract

(170 grams) butter (, room temperature)

First prepare the vanilla pastry cream to have time to cool. Place milk in a medium saucepan and bring to a boil.

Meanwhile whisk the eggs with sugar until well combined. Add flour and cornstarch and mix to combine.

Gradually add milk into the egg mixture and return to heat. Cook stirring constantly until it boils and thickens.

Remove from heat and add vanilla extract.

Pour the cream into a clean bowl, cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming a skin on the surface. Let cool to room temperature.

Prepare choux pastry layers. In a saucepan bring the milk, water, sugar, salt and butter to a boil.

Remove from heat and add flour all at once and incorporate mixing energetically with a wooden spoon until homogenous.

Return the saucepan over low heat and while stirring cook for 1 minute or two to pull out the moisture from the batter and until it pulls away from the sides of the pan. You will see some of the dough sticks to the bottom of the pan.

Transfer batter to a large bowl and allow to cool slightly.

Meanwhile preheat the oven to 375 F (190C). Grease two 8 inch (20cm) pans and line with parchment paper.

Add the eggs one at a time, carefully incorporating each into the batter, using a wooden spoon or even a stand mixer. It will result in a smooth, homogeneous batter which still holds its shape.

Divide choux pastry evenly and spread on the bottom of the pans.

Bake for 25-30 minutes until nicely puffed and golden brown.

Let cool.

Prepare the vanilla filling. Place butter into a large bowl and mix until creamy. Gradually add spoons of pastry cream and mix to incorporate. Add another spoon only when the other spon is fully incorporated. Repeat until all the pastry cream is fully incorporated.

Assembly. Add a bit of vanilla cream on a serving platter. Add the first layer of choux pastry. Place a ring and line with an acetate sheet for easier removal. Add vanilla cream on top of the pastry layer. Fill the gaps from the second layer of pastry and place on top of the vanilla cream. Cover and refrigerate for 4-6 hours or better overnight.

Before serving, dust with powdered sugar. Serve as is or with a berry coulis or chocolate sauce. Enjoy!

https://www.youtube.com/watch?v=D234ueXX1zU

All choux pastry lovers will fall in love with this Karpatka dessert (Polish Carpathian Mountain Cream Cake_, when they will see that this cake is actually a giant cream puff, or eclair. This Eclair Cake consists of two layers of choux pastry that are filled with a generous amount of vanilla cream. It’s simply a decadent and irresistible dessert that everybody  will adore and ask for more. 

#eclaircake  #karpatka #creampuffcake #vanillaeclaircake

To print the recipe check the full recipe on my blog:
https://www.homecookingadventure.com/recipes/eclair-cake-karpatka-polish-carpathian-mountain-cream-cake


Eclair Cake - Karpatka
Ingredients

Choux pastry layers
¾ cup (95g) bread flour
⅓ cup (80ml) milk
⅓ cup (80ml) water
2 tsp (10g) sugar
1/2 tsp (2g) salt
2 oz (60g) unsalted butter
3 eggs

Vanilla Filling
2 cups (500 ml) milk
⅔ cup (135g) sugar
¼ cup (30g) cornstarch
1 tbsp (10g) flour
2 eggs
2 tsp (10g) vanilla extract
3/4 cup (170g) butter, room temperature

For Decorating
Powdered sugar

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This Chocolate Eclair Cake recipe is an old fashioned icebox cake with layers of graham crackers, pudding, and chocolate frosting. An easy no bake dessert recipe!

Chocolate Eclair Cake Recipe

graham crackers (14.4 ounce)

vanilla pudding

whip,

chocolate

corn syrup

vanilla

Tablespoons butter

Tablespoons milk

Mix pudding with milk in a medium size...

Mix pudding with milk in a medium size bowl. Fold in thawed cool whip.

Layer in a 13x9 dish: graham crackers, pudding,...

Layer in a 13x9 dish: graham crackers, pudding, graham crackers, pudding, graham crackers.

For the homemade frosting, mix the baking chocolate...

For the homemade frosting, mix the baking chocolate with corn syrup in a double boiler over medium heat. Stir until smooth. Add vanilla, butter, milk and powdered sugar. Mix until thoroughly combined.

Frost the top layer of graham crackers. Cover...

Frost the top layer of graham crackers. Cover and refrigerate 8 hours until serving.

https://mediavine-res.cloudinary.com/video/upload/nzdibr2iwpzdkiypwxtw.mp4

This Eclair Cake recipe is an old fashioned icebox cake with layers of graham crackers, pudding, and chocolate frosting. An easy no bake dessert recipe!

Chocolate Eclair Cake

Cherry Chocolate Eclair Cake

c. whole milk (divided)

Lucky Leaf Cherry Fruit Filling

(1/2 c.) butter

c. sugar

In a large mixing bowl, combine 2 1/2...

In a large mixing bowl, combine 2 1/2 c. milk with instant pudding mix. Use a hand mixer to blend until smooth; continue blending for 2 minutes.

Fold in whipped topping until fully incorporated. Set...

Fold in whipped topping until fully incorporated. Set aside.

Place 1 layer of graham crackers in the...

Place 1 layer of graham crackers in the bottom of a 9x13 inch pan.

Add half the pudding mixture (about 3 c.)...

Add half the pudding mixture (about 3 c.) and spread out smoothly over graham crackers.

Add another layer of graham crackers.

Add a layer of Lucky Leaf Cherry Fruit...

Add a layer of Lucky Leaf Cherry Fruit Filling (1 1/2 cans). Reserve remaining fruit filling to use as topping.

Add remaining pudding mixture and finish with a...

Add remaining pudding mixture and finish with a layer of graham crackers on top.

Prepare chocolate icing: in a small saucepan combine...

Prepare chocolate icing: in a small saucepan combine 1/2 c. butter with remaining 1/2 c. milk. Heat on medium heat until butter is melted.

Stir in powdered sugar and cocoa powder; whisk...

Stir in powdered sugar and cocoa powder; whisk thoroughly. Drizzle over the top of the graham cracker layer.

Refrigerate cake 8-24 hours before serving

This no-bake dessert is a fun and easy twist on a traditional eclair. Homemade vanilla pudding layered with graham crackers and topped with a smooth chocolate ganache. When you want all the flavor of a French pastry without all the work.

cornstarch

heavy whipping cream (divided)

chocolate chips

graham crackers (see note)

Begin by making the vanilla pudding filling. In a medium saucepan whisk together the granulated sugar, cornstarch, salt, milk, and egg yolks. Cook over medium-low heat, whisking occasionally (every minute or two), until the mixture is bubbling all throughout. Once bubbling, continue cooking for 1-2 additional minutes, whisking occasionally, and making sure that the pudding isn&#39;t burning on the bottom of the pan. At this point the pudding should be thickened but still pourable (it will thicken more as it cools).

Immediately whisk in butter and vanilla. If you notice any lumps, pour through a fine mesh sieve. Transfer to a bowl and cool at room temperature for about 30 minutes, then place a piece of plastic wrap directly over the pudding and refrigerate until chilled completely, at least 3 hours or even overnight.

Once the pudding has chilled: use a hand mixer or a stand mixer fitted with the whisk attachment to whip ½ cup chilled heavy cream and powdered sugar until stiff peaks form. Remove the pudding from the fridge. Vigorously stir or whisk the pudding until smooth. Using a rubber spatula, fold the whipped cream into the pudding until fully combined.

Line the bottom of an 8x8 square baking dish with a single layer of graham crackers, breaking some if necessary to fit. Add one third of the pudding mixture (I just eyeball it) and spread into an even layer. Repeat with another layer of graham crackers, half the remaining pudding, another layer of graham crackers, all the remaining pudding, then one final layer of graham crackers. Place in the refrigerator while you prepare the topping.

Add chocolate chips and remaining ¾ cup heavy cream to a microwave safe bowl. Heat in 20 second increments, stirring well in between, until smooth and fully melted. Cool at room temperature for 10 minutes. Pour over the top layer of graham crackers and smooth into an even layer. Refrigerate for 4-12 hours*, then serve.

This eclair cake is a French pastry that consists of a light, airy doughnut-like shell filled with cream and topped with chocolate. It&#039;s a delicious treat that can be enjoyed as a dessert or snack.

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