The world’s richest no-bake chocolate and cream cake

Eclair Cake is a very easy to make, surprising and delicious cake.In the recipe we provide below, it is made from diplomatic cream (a mixture of pastry cream and cream), combined with layers of cookies and delicious chocolate ganache, has an irresistible texture thanks to a trick you’ll discover in the full recipe below.

How to Make Chocolate Cream Eclair Cake

There are three steps to making a cake. First is making the pastry cream. Then we’re going to use whipped cream to make this pastry cream a lighter, more flavorful diplomatic buttercream.Finally, all you have to do is assemble the cake with your favorite cookie layers and diplomatic buttercream, and finish with Chocolate Ganache Ingredients.

Since it is a cold cake and there is no oven, it needs to be cooled before eating. An overnight stay in the refrigerator is recommended to ensure that the cookies are soaked in the aroma of the pastry cream—no need to wet the cookies first—and that the texture of the cream is maintained at its best. Perfect…

¿What are the secrets to the eclair cake?? Care and patience in making pastry cream and diplomatic cream. Don’t rush and make sure you have the perfect texture every step of the way. In addition, in the recipe provided to us by the Quiero Cupcakes YouTube channel, there is a secret ingredient for the chocolate ganache that will give it a unique and very unique appearance and allow you to give it the final touches. You can also enjoy classic chocolate cake recipe as well as many other chocolate cakes, but who can resist a cake like this? Perfect as a dessert for any type of celebration.

Eclair Cake Recipe

raw material

For the pastry cream:

• 100 g regular white sugar
• 5 liters egg yolks
• 500 ml whole or semi-skimmed milk
• 50g corn starch or corn starch
• 2 teaspoons vanilla extract, vanilla extract or vanilla paste

For the frosting ganache:

• 200 ml 35% MG fresh cream
• 140 g dark chocolate
• 40 g agave syrup

For the diplomatic cream:

• cold pastry cream before
• 50 g powdered sugar
• 300 ml 35% MG fresh cream
• 1 teaspoon unflavored gelatin powder
• 1 tablespoon water

For the cookie filling:

• 400 g lotus shaped biscuits (or any other biscuit of your choice)

necessary utensils

• 23 cm diameter round mold

Step by step

1. Place the sugar and cornstarch in a pot or pan. Mix with a whisk to dissolve the cornstarch chunks, then add the rest of the pastry cream ingredients: egg yolks, room temperature milk, and vanilla. Mix well with a mixer until all ingredients are combined.
2. Place the pot over medium heat, stirring constantly with a whisk to avoid lumps, until the mixture thickens when heated through. When it does, wait a moment until the first bubbles appear and remove from the heat. Keeping the mixture in the bowl, first pass it through a strainer to ensure you get a very fine cream without lumps. Cover any contact with the mixture with plastic wrap and leave at room temperature until completely cool. Then, place the bowl in the refrigerator for at least 6 hours so the mixture cools sufficiently.
3. To make the chocolate ganache frosting, heat 200ml of cream in the microwave or on the stove until just about boiling. At this point, take it out and add the chocolate and honey to the mixture. Stir everything until you get a homogeneous texture. Cover it with plastic wrap and leave it at room temperature.
4. When the pastry cream has cooled completely (remember, at least 6 hours), it’s time to make the diplomatic cream. Put the gelatine sheets and water into a small container, mix well and let sit for 5 minutes. Place the cold cream in another bowl and beat with an electric mixer on medium speed for 2 to 4 minutes to create a slight foam. When they reach the desired consistency, add the powdered sugar through a strainer: first turn the mixer off to prevent the sugar from flying out, then finish mixing the ingredients on medium speed.
5. When the gelatine sheets have absorbed the water, place it in the microwave for 10 seconds to melt, then add it little by little to the cream mixture, while continuing to beat with an electric mixer to incorporate it little by little. Do not over stir or the mixture will curdle. Watch the recipe in the video to see the perfect texture of this cream.
6. Take the pastry cream out of the refrigerator: it will curdle. Place it in a bowl and stir well with a whisk to bring it back to its texture and consistency. When it’s done, add the cream you just made, dividing into three parts. Use a spatula to stir in circular motions each time you add the cream.
7. Prepare a round mold with a diameter of 23 cm. If desired, score the inside to make it easier to remove from the mold later. In this box put a layer of lotus biscuits and then half of the diplomatic cream. Smooth the surface with a spatula and spread a new layer of lotus biscuits and the remaining half of the cream. Finally spread the third layer of biscuits.
8. Pour the chocolate ganache over the surface and smooth it out with a spatula. If the ganache is too cold and hard, you can heat it slightly to make it easier to work with. Then, place the cake in the refrigerator for at least 8 hours or more, overnight.
9. After the necessary time, unmold and serve. It can be decorated with cream, chocolate, fruit or any other ingredient we like.