No-Bake Éclair Cake

Ingredients

• 2 cup Whole milk
• 2 tsp Vanilla bean paste (The method refers to vanilla bean; the ingredient list specifies vanilla bean paste.)
• 5 Egg yolks
• 0.5 cup Granulated sugar
• 0.25 cup Cornstarch
• 2 tbsp Unsalted butter (For the pastry cream)
• Salt (A pinch, for the pastry cream)
• 1 cup Heavy whipping cream (Cold; for the whipped cream layer)
• 2 tbsp Powdered sugar (For the whipped cream)
• 1 tsp Vanilla extract (For the whipped cream)
• 250 g Plain butter biscuits (Use 1 package weighing approximately 250–300 g; graham crackers or thin tea biscuits may be substituted.)
• 0.75 cup Heavy cream (For the chocolate ganache topping)
• 5 oz Dark chocolate (Chopped)
• 1 tbsp Unsalted butter (For the ganache)
• Flaky sea salt (A pinch, optional, for the ganache)

Steps

1. 1

   Make the pastry cream. Pour the milk and vanilla bean paste into a saucepan and heat over medium heat until steaming, but do not let it boil.

2. 2

   While the milk heats, whisk the egg yolks, granulated sugar, cornstarch, and a pinch of salt in a heatproof bowl until the mixture is smooth and evenly combined.

3. 3

   Gradually pour the hot milk into the egg-yolk mixture in a thin stream, whisking constantly to temper the eggs and prevent scrambling.

4. 4

   Pour the combined mixture back into the saucepan. Cook over medium heat, whisking constantly, until the pastry cream becomes thick, glossy, and holds the marks of the whisk.

5. 5

   Remove the saucepan from the heat. Add the pastry-cream butter and whisk until completely melted and incorporated.

6. 6

   Transfer the pastry cream to a bowl. Press plastic wrap directly onto its surface to prevent a skin from forming, then chill completely.

7. 7

   Make the cream layer. Beat the cold heavy whipping cream with the powdered sugar and vanilla extract until soft peaks form. Do not overwhip it to stiff peaks.

8. 8

   Fold the whipped cream into the thoroughly chilled pastry cream in batches until the mixture is light, smooth, and mousse-like.

9. 9

   Make the ganache. Heat the ganache cream in a saucepan until just simmering; do not boil vigorously.

10. 10

    Place the chopped dark chocolate in a heatproof bowl. Pour the hot cream over it and let it stand undisturbed for 2 minutes.

11. 11

    Stir the chocolate and cream slowly until smooth and glossy. Add the butter and optional flaky sea salt, then stir until fully incorporated.

12. 12

    Assemble the cake in an 8-by-8-inch dish. Arrange a single layer of biscuits, graham crackers, or thin tea biscuits over the bottom, breaking pieces as needed to cover the surface.

13. 13

    Spread half of the vanilla cream evenly over the biscuit layer.

14. 14

    Add a second layer of biscuits over the cream, again covering the surface as evenly as possible.

15. 15

    Spread the remaining vanilla cream over the second biscuit layer and smooth the top.

16. 16

    Pour the chocolate ganache over the vanilla cream and spread it evenly to the edges.

17. 17

    Cover and refrigerate for at least 8 hours, preferably overnight, until the biscuits have softened and absorbed some of the cream. Slice chilled and serve.

Notes

Refrigerate overnight when possible for the best cake-like texture. Keep refrigerated and serve chilled. The recipe lists butter biscuits, graham crackers, or thin tea biscuits as options.

Nutrition per serving

• dessert
• no-bake
• cake
• chilled dessert
• summer dessert
• French-inspired
• vegetarian