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Author:
Franco Salzillo
Eclairs are a classic French pastry that’s pretty similar to finger-shaped sponge cakes, and they often have a creamy filling and a glossy glaze. Eclairs are fantastic. So, can you make an eclair cake? Yes, you can.
The eclair cake is popular right now. Interestingly, most versions don’t call for eclair or eclair dough at all, but graham crackers and a creamy filling in a layered dessert that kind of looks like a tiramisu.
Here’s all you need to know about this easy-to-make and no-bake eclair cake.
PS: Yes, you can spell it éclair but it’s also totally fine to use the simpler eclair.
To make this specialty, you need graham crackers, which get pretty tender and moist when layered with a sweetened heavy cream layer.
It all starts with a baking pan and a graham cracker layer. We’re covering it with authentic melted chocolate, which will harden nicely.
Then we’ll add an ice cream layer. I use coffee ice cream but choose your favorite. You can even use strawberry ice cream or something exciting like that.
After covering the ice cream with more graham crackers, we’re finishing the dessert with sweetened whipping cream infused with instant coffee.
What you get is a layered dessert with crunchy, creamy and fluffy textures all in every bite, and that’s what makes this one exciting — the variety of flavors and textures!
And I won’t lie. This one doesn’t taste like an eclair that much, but in many ways, it’s better. After all, cooking is all about experimentation and having fun, and this mocha eclair cake is definitely fun!
Let’s check out the recipe, so call your friends over and show off your new favorite dessert.
In a 9×9-inch baking pan, place the graham crackers to create the cake’s bottom layer. Set aside.
Melt the chocolate in a microwave-safe bowl by microwaving in 10-second pulses, stirring between pulses until melted. Pour the chocolate over the graham cracker layer and refrigerate for 10 minutes.
Let the ice cream soften at room temperature and spread it over the hardened chocolate layer.
Place the second layer of graham crackers, press them slightly with your fingers into the ice cream.
In a mixing bowl, use a hand mixer to whisk the whipping cream until soft peaks form. Incorporate the sugar and instant coffee. Whip until incorporated and spread over the top graham cracker layer.
Refrigerate for at least 4 hours before serving.
