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Eclair Cake (GF) Recipe

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3.9 from 1 review

This gluten-free Eclair Cake is a luscious no-bake dessert featuring layers of crunchy gluten-free graham crackers and rich, creamy homemade vanilla pudding, topped with a glossy chocolate glaze. Perfectly chilled, it offers a delightful balance of textures and flavors, combining creamy pudding, crunchy crackers, and smooth chocolate in every bite.

  • Total Time: 9 hours 20 minutes (including chilling time)
  • Yield: 8 servings

Ingredients

Crust & Layers

  • 14 oz (397g) gluten-free graham crackers

Pudding

  • 1-1/4 cups (248g) granulated sugar
  • 6 tbsp (43g) cornstarch
  • 1 tsp kosher salt
  • 5 cups (1.18 L) whole milk, lightly warmed
  • 4 tbsp (1/2 stick; 57g) unsalted butter, at cool room temperature, cut into 4 pieces
  • 2 tbsp vanilla extract

Gelatin Mixture

  • 2 tbsp water
  • 1-1/4 tsp unflavored gelatin

Whipped Cream

  • 3/4 cup (177 ml) heavy cream, chilled (for glaze)
  • 2 cups (473 ml) heavy cream, chilled (for folding into pudding)
  • 2 to 4 tbsp powdered sugar, to taste
  • 1 cup (6 oz; 170g) semisweet chocolate chips
  • 5 tbsp light corn syrup

Instructions

  1. Make the Pudding: Combine sugar, cornstarch, and salt in a large nonstick saucepan. Whisk in whole milk until smooth. Bring the mixture to a boil over medium-high heat, whisking constantly. Once boiling, reduce heat and cook at a low boil, whisking continuously at the bottom, until thickened and large bubbles appear on the surface, about 4 to 6 minutes.
  2. Finish the Pudding Base: Remove from heat. Whisk in butter, one piece at a time, then add vanilla extract. Strain the pudding through a fine-mesh strainer into a clean bowl. Place greased parchment paper directly on the pudding’s surface to prevent skin and refrigerate until cool, about 2 hours.
  3. Prepare Gelatin: Stir water and unflavored gelatin together in a microwave-safe bowl. Let sit for 5 minutes to soften. Microwave until bubbling around edges and gelatin dissolves, 15 to 30 seconds. Stir well and set aside.
  4. Whip Cream: Using a stand or hand mixer with a whisk attachment, whip 2 cups of heavy cream on medium-low speed until foamy (about 1 minute). Increase speed to high and whip to soft peaks (~2 minutes), then add powdered sugar. Lower speed to low and gradually add gelatin mixture. Increase speed to medium-high and whip until stiff peaks form (about 1 minute).
  5. Combine Pudding and Whipped Cream: Whisk one-third of the whipped cream into the chilled pudding by hand. Gently fold in the remaining whipped cream in two additions until mixture is smooth and lump-free.
  6. Assemble the Cake: In a 9×13-inch baking dish, lay a single layer of gluten-free graham crackers on the bottom, breaking pieces as needed. Spread half of the pudding-whipped cream mixture evenly over the crackers. Add another layer of graham crackers, then spread the remaining pudding mixture. Finish with a final layer of graham crackers on top.
  7. Make the Chocolate Glaze: In a microwave-safe bowl, combine chocolate chips, 3/4 cup heavy cream, and light corn syrup, ensuring the chocolate is fully covered. Microwave in 30-second intervals, stirring between each until mostly melted (1 to 2 minutes total). Let sit for a few minutes to fully melt, then whisk until smooth, glossy, and streak-free. Let glaze cool to room temperature for about 15 to 20 minutes.
  8. Glaze the Cake: Pour and ladle the chocolate glaze evenly over the top graham cracker layer. Use an offset spatula to spread the glaze to the edges. Cover the pan without touching the glaze to avoid disturbing it.
  9. Chill: Refrigerate the cake for at least 6 hours and up to 24 hours before serving to allow layers to meld and soften slightly. The cake can be stored covered in the refrigerator for up to 2 days.
  10. Serve: Scoop servings into bowls or plates and serve chilled for a cool, creamy, and chocolatey dessert experience.

Notes

  • Use gluten-free graham crackers to keep the recipe gluten-free.
  • Placing parchment directly on the pudding prevents a skin from forming.
  • Chilling time is important to allow the flavors to meld and the crackers to soften slightly.
  • Light corn syrup in the glaze helps maintain a glossy, smooth finish.
  • For best texture, do not substitute heavy cream with lighter cream options.
  • Gelatin is necessary to stabilize the whipped cream and pudding mixture.
  • You can substitute the vanilla extract with vanilla bean paste for a stronger vanilla flavor.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://yourdailycook.com/eclair-cake-gf-recipe/