No Bake Chocolate Éclair CakeNo Bake Chocolate Éclair Cake
No Bake Chocolate Éclair Cake
No Bake Chocolate Éclair Cake
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Recipe - Choices Market South Surrey
no bake chocolate eclair cake
No Bake Chocolate Éclair Cake
Prep Time120 Minutes
Servings8
Cook Time30 Minutes
Ingredients
Pudding Layers:
2 cups a2 Milk 3.25% Homogenized
4 egg yolks
1/2 cup Cane sugar
1/4 cup Cornstarch
2 tbsp. Unsalted butter
1 tsp. Pure vanilla extract
1/2 cup Prepared coconut whipped topping
12 Whole Graham crackers
Kosher salt, to taste
Chocolate Ganache:
8 oz. Dark chocolate chips or chunks
1/2 cup a2 Milk 3.25% Homogenized
Directions

 

1. Whisk together the milk and egg yolks. Set aside.

2. In a medium saucepan, whisk together the sugar, cornstarch, and a pinch of kosher salt. Add the butter and the vanilla.

3. Place the saucepan over medium heat. Whisking, add the a2 Milk™ 1/2 cup at a time as the mixture comes to a simmer (do not boil). Just as it begins to thicken, remove the pan from the heat. Place the pan on a cold burner or a trivet and whisk constantly until the pudding is fully thickened.

4. Pour the pudding through a strainer into a mixing bowl. Place parchment paper directly on top of the pudding to avoid a skin. Chill for 2 hours or overnight.

5. Incorporate the pudding and the whipped coconut topping.

6. To make the ganache, place the dark chocolate in a heat-proof bowl. Heat the milk to 180 degrees (steaming but not simmering) and pour over the chocolate. Allow it to rest and melt without stirring, 5 minutes.

7. Line the bottom of an 8x8” baking pan with graham crackers, breaking as needed to form an even layer.

8. Spoon 1/2 of the pudding mixture on top of the graham crackers and spread with a spatula. Repeat to make 3 layers, ending with graham on top.

9. Whisk the chocolate and hot milk until smooth. Pour over the top of the cake.

10. Sprinkle the surface of the cake with shredded coconut (if using). Cover and chill for 20 minutes before cutting and serving.

 

120 minutes
Prep Time
30 minutes
Cook Time
8
Servings

Shop Ingredients

Makes 8 servings
Pudding Layers:
Not Available
2 cups a2 Milk 3.25% Homogenized
A2 - Homogenized Milk 3.25% MF
A2 - Homogenized Milk 3.25% MF, 2 Litre
$7.99$0.40/100ml
4 egg yolks
Golden Valley - Large White Eggs
Golden Valley - Large White Eggs, 12 Each
$5.99$0.50 each
1/2 cup Cane sugar
Wholesome Sweeteners - Wholesome Organic Cane Turbinado
Wholesome Sweeteners - Wholesome Organic Cane Turbinado, 680 Gram
$10.99$1.62/100g
1/4 cup Cornstarch
Fleischmann's - Canada Corn Starch
Fleischmann's - Canada Corn Starch, 454 Gram
$4.49$0.99/100g
2 tbsp. Unsalted butter
Fraser Valley - Creamery Unsalted Butter
Fraser Valley - Creamery Unsalted Butter, 454 Gram
Special
$7.99 was $8.69$1.76/100g
1 tsp. Pure vanilla extract
Orchid - Pure Vanilla Extract
Orchid - Pure Vanilla Extract, 100 Millilitre
Special
$12.99 was $14.99$12.99/100ml
1/2 cup Prepared coconut whipped topping
Gay Lea - Real Whipped Cream Coconut
Gay Lea - Real Whipped Cream Coconut, 225 Gram
$7.49$3.33/100g
12 Whole Graham crackers
Pamela's - Honey Graham Style Crackers
Pamela's - Honey Graham Style Crackers, 213 Gram
$12.29$5.77/100g
Kosher salt, to taste
Not Available
Chocolate Ganache:
Not Available
8 oz. Dark chocolate chips or chunks
Enjoy Life - Dark Chocolate Chips
Enjoy Life - Dark Chocolate Chips, 225 Gram
$9.59$4.26/100g
1/2 cup a2 Milk 3.25% Homogenized
A2 - Homogenized Milk 3.25% MF
A2 - Homogenized Milk 3.25% MF, 2 Litre
$7.99$0.40/100ml

Directions

 

1. Whisk together the milk and egg yolks. Set aside.

2. In a medium saucepan, whisk together the sugar, cornstarch, and a pinch of kosher salt. Add the butter and the vanilla.

3. Place the saucepan over medium heat. Whisking, add the a2 Milk™ 1/2 cup at a time as the mixture comes to a simmer (do not boil). Just as it begins to thicken, remove the pan from the heat. Place the pan on a cold burner or a trivet and whisk constantly until the pudding is fully thickened.

4. Pour the pudding through a strainer into a mixing bowl. Place parchment paper directly on top of the pudding to avoid a skin. Chill for 2 hours or overnight.

5. Incorporate the pudding and the whipped coconut topping.

6. To make the ganache, place the dark chocolate in a heat-proof bowl. Heat the milk to 180 degrees (steaming but not simmering) and pour over the chocolate. Allow it to rest and melt without stirring, 5 minutes.

7. Line the bottom of an 8x8” baking pan with graham crackers, breaking as needed to form an even layer.

8. Spoon 1/2 of the pudding mixture on top of the graham crackers and spread with a spatula. Repeat to make 3 layers, ending with graham on top.

9. Whisk the chocolate and hot milk until smooth. Pour over the top of the cake.

10. Sprinkle the surface of the cake with shredded coconut (if using). Cover and chill for 20 minutes before cutting and serving.

 

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