Lifestyle

Eclair – No-Nke – A Beautiful Mess


This no-bake eclair is the perfect dessert to make when it’s too hot to turn on the oven or when you just don’t feel like baking.

This is a dessert I had a lot of growing up — for whatever reason, it stands out in my mind as something made at church gatherings. It’s funny how we remember the little things.

The Eclair is a classic French cake. Eclairs are made with choux (baked) dough topped with pastry cream, then topped with a flavored (usually chocolate) icing. The cake version is cake layers/crusts and pastry cream topped with a chocolate ganache.

This eclair is the no-bake version, so it’s not made with the classic choux dough. If you are looking for an eclair that is more like a classic eclair, give it a try this recipe from Food52.

This eclair recipe is the easiest version I know—but it’s still delicious. Recently, I made this for a group of friends and I am happy to report that this cake has received many rave reviews.

In addition to being easy to make, I also love that you show off your skills in making this cake. It’s best to do this at least eight hours before you plan to serve and up to 24 hours.

So you can make this cake the morning before or even the night before a big dinner party.

What are eclair cakes made of?

  • Pie crust – Graham crackers, vanilla sponge cake, or Biscoff cookies are my favorites to use.
  • Pudding – I use both French vanilla and flavored cheesecake pudding.
  • Whip – You can use Cool Whip or Make your own whipped cream.
  • Chocolate ganache – Chocolate chips and heavy cream OR you can use chocolate frosting

Although my version here is super simple, there are ways to make this recipe easier as noted above in the ingredient list.

However, I think the version you’ll find below (in the printable recipe card) is the perfect match and makes for a really delicious eclair while remaining a no-bake dessert. .

Other no-bake desserts you’ll love:

The filling is made from instant pudding and homemade whipped cream. I like to use a blend of French vanilla and a cheese pudding. If you can’t find a cheesecake pudding mix, you can simply use two vanilla instead.

If you’re looking to spice up your eclair, here’s an easy way to do it—just substitute one or both instant pudding mixes for a banana or strawberry flavor.

Unbaked cakes are usually made with graham crackers for the crust. These are a great option as they are already square or rectangular in shape so they are easy to work with. However, two other options that I like are vanilla sponge cake or Biscoff cookies.

If you want to serve your eclair earlier than eight hours or you want to make it and serve it immediately (or within an hour or two), be sure to use something for a soft textured crust. A good option is to cut the cake into thin pieces.

Once the filling is done, you just need to start coating the cake with a crust, then the filling, the crust, the filling again, then the top crust. Then, you pour chocolate ganache on top before putting it in the fridge.

If you’re using a store-bought chocolate coating instead of ganache, you’ll want to make sure the consistency is as spreadable as possible. You may need to microwave (in a microwave-safe bowl) a few portions so it spreads easily to the top.

The hardest part about making this eclair recipe is serving it from the pan! Laugh out loud. This is a soft, dessert-like pudding so it can be a little tricky to remove that first piece. But it’s worth it as it’s a crowd-pleasing dessert.

If you made this eclair, let us know what you think in the comments!

PS Check 15 easy no-bake desserts for more recipes.

Elcair Cake – No Bake

a simple and delicious no-bake recipe

Key word cakes, eclair, non-baked desserts
total time 8 hours 15 minute
  • 2 box instant pudding Vanilla and French Cheesecake
  • 3 glass Milk
  • 3 glass cream split up
  • first box graham crackers, vanilla wafers or other cookies see notes
  • 1 glass dark or semi-sweet chocolate
  • In a mixing bowl, stir together pudding mix and 3 cups milk. This will create instant pudding.

  • In the bowl of a stand mixer, beat 2 cups whipped cream for 2-4 minutes to make homemade whipped cream.

  • Fold the whipped cream into the pudding mixture, until just combined.

  • Line the bottom of the baking pan with graham crackers (or another cookie of your choice).

  • Add half of the whipped pudding mix and spread evenly.

  • Add a layer of graham crackers or other crackers.

  • Add the second half of the whipped pudding mix and spread evenly.

  • Add a layer of graham crackers or other crackers. Set aside while you make the ganache.

  • In a microwave-safe bowl, mix 1 cup whipped cream and chocolate chips. Microwave for 30 seconds, stirring in the middle until just combined.

  • Pour the chocolate ganache over the top layer of the eclair. Spread.

  • Cover with cling film and refrigerate for at least 8 hours and up to 24 hours. Serve cold.

I used a Straub 7×9 brand baking pan, but you can also use a 9×13 (more standard size) baking pan for this recipe. The layers won’t be as thick as mine, but the amount works well with either of these sizes.
I like to use one French vanilla instant pudding and one cheesecake for this recipe, but you can use two vanilla if you can’t easily find the cheesecake flavor.
You can use graham crackers, vanilla muffins, or Biscoff cookies for the crusts of this recipe.
This cake is best consumed within 24 hours of making, but it can be safely consumed for several days afterward. The cookie crust will continue to soften with the moisture of the pudding, so it will eventually become too soft in my opinion.



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