No Bake Eclair Cake
Prep time
Total time
Serves: 8 x 8 cake
Pastry Cream
  • 2 c whole milk
  • 3 tb cornstarch
  • ⅔ c sugar
  • 2 ts pure vanilla extract
  • 2 room temperature egg yolks
  • Optional: 1 c whipped cream
Chocolate Ganache
  • ½ c bittersweet {or semisweet} chocolate
  • ¼ c heavy cream
  • Optional: ¼ ts instant espresso powder + ¼ ts fine salt
2 sleeves of graham crackers
  1. For the pastry cream, combine all of its ingredients into a bowl. Whisk thoroughly.
  2. Heat low and slow over the stovetop or microwave. In my 1.58 kw microwave, it took a total of 2-3 minutes when taken in short bursts with regular stirring. The pastry cream is ready when it coats the back of a spoon and is thick and glossy. Set aside/chill to cool.
  3. Optional: when cool, fold in whipped cream. Lay cling directly on the surface of the pastry cream so it doesn't develop a skin and refrigerate.
  4. In a cake pan lined with parchment, line the bottom with graham crackers. Spread the top with cooled pastry cream.
  5. Repeat and end with a layer of graham crackers. {I completed 3 thick layers in my pan}.
  6. For the chocolate ganache, combine everything into a microwave safe bowl and gently heat in short bursts. Stir and allow the residual heat the melt the remaining chocolate bits.
  7. Spread the ganache over the top layer of graham crackers.
  8. Chill overnight to set before serving.
Recipe by The Squishy Monster at