Description
Eclair Cake is a beloved no-bake dessert, often made with layers of graham crackers, vanilla pudding, and a chocolate topping, mimicking the flavors and textures of a classic chocolate eclair. It’s easy to assemble, requires no oven time, and is always a crowd-pleaser
Ingredients
- 3 cups heavy whipping cream, divided
- 1 (14-ounce) can sweetened condensed milk, divided
- 3 cups whole milk
- 2 (3.4-ounce) boxes instant vanilla pudding mix
- 2 teaspoons vanilla bean paste (or extract)
- 1 (14.4-ounce) box graham crackers, with about 5 sheets reserved
- 1/4 cup dill pickle brine
- 1/4 cup water
- 8 ounces semisweet chocolate bars, finely chopped
- 1/8 teaspoon dill pickle powder
- Finely chopped fresh dill, to garnish (optional
Instructions
Step 1: Prepare the Pickle-Brined Graham Crackers (Optional, but Recommended). In a small bowl, combine the dill pickle brine and water. Briefly dip 5 graham cracker sheets in the mixture, one at a time, just to moisten them slightly. Do not soak them to the point of disintegration. Set aside.
Step 2: Whip Cream. In a large bowl, use a hand mixer to whip together 2 cups of the heavy whipping cream and ⅓ cup of the sweetened condensed milk on high, beating until firm peaks form.
Step 3: Make Pudding Mixture. In another large bowl, whisk together the milk, pudding mixes, vanilla bean paste, dill pickle powder, and the remaining sweetened condensed milk.
Step 4: Combine Whipped Cream and Pudding. Fold the whipped cream into the pudding mixture in 3 additions.
Step 5: Assemble First Layer. In a 13-by-9-inch glass baking dish, place a layer of regular graham crackers, breaking up crackers as needed to fill in any gaps.
Step 6: Add Half of Pudding Mixture. Spread half of the pudding mixture in an even layer on top of the graham crackers.
Step 7: Add Pickle-Brined Graham Cracker Layer. Add a layer of the pickle-brined graham crackers.
Step 8: Add Remaining Pudding Mixture. Top with the remaining pudding mixture.
Step 9: Add Final Graham Cracker Layer. Top with a final layer of regular graham crackers, cover, and refrigerate until chilled, 30 minutes.
Step 10: Make the Ganache. Place the chopped chocolate in a medium heatproof bowl.
Step 11: Heat Cream. In a large glass measuring cup or another medium bowl, microwave the remaining 1 cup of heavy whipping cream until steaming, 45 seconds to 1 minute.
Step 12: Combine Cream and Chocolate. Immediately pour the warm cream over the chocolate and allow to sit for 1 minute before whisking until smooth.
Step 13: Pour Ganache over Cake. Pour the ganache over the chilled cake, smoothing with a spatula.
Step 14: Create Swirls (Optional). Using a spoon, create a swooping effect in the chocolate, if desired.
Step 15: Chill. Cover and refrigerate until chilled and set, at least 4 hours or overnight. Garnish with finely chopped fresh dill before serving (optional).
