Why You’ll Love Éclair Cake Recipe

I enjoy making this cake because it feels elegant while still being completely approachable. The layers of crisp pastry, silky custard, and glossy ganache come together into a dessert that tastes like a bakery treat. I also love that I can prepare the custard or pastry in advance, making assembly simple when I’m ready.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 package (490 g) or 2 sheets puff pastry thawed

Custard Filling
5 large egg yolks room temperature
¾ cup (149 g) granulated sugar
⅓ cup (37 g) cornstarch
¼ teaspoon salt
1 ½ cups (341 g) whole milk
½ cup (114 g) heavy cream
1 teaspoon vanilla extract
2 tablespoons (1 oz) butter salted or unsalted

Chocolate Ganache
1 ½ cups semi-sweet chocolate chips
1 cup heavy whipping cream
2 tablespoons butter softened
1 teaspoon vanilla extract
⅛ – ¼ teaspoon salt

Directions

Prepare the Puff Pastry

1. I preheat my oven to 400°F (205°C) and grease an 8×8-inch baking dish.

2. I roll out one sheet of puff pastry on parchment until it’s about 2 inches larger than the baking dish. I place it on a baking sheet and prick it all over with a fork.

3. I bake it for 10 minutes, and when it starts to puff, I remove it and place a second baking sheet on top to flatten it. I return it to the oven and bake another 10 minutes until golden.

4. I repeat the process with the second pastry sheet. I let both cool, then trim them to fit snugly in the dish.

5. I place one sheet into the bottom of the baking dish and set the other aside.

Make the Custard Filling

1. In a heatproof bowl, I whisk together the egg yolks, sugar, cornstarch, and salt.

2. In a medium saucepan, I whisk the milk, cream, and vanilla over low heat until it just begins to simmer.

3. I slowly temper the egg mixture by whisking in ¼ cup of the hot milk, then another ¾ cup in small additions.

4. I place a sieve over the saucepan with the remaining milk and pour the tempered egg mixture through it.

5. I cook this over low heat, stirring constantly for 8–10 minutes, until it thickens to a pudding-like consistency.

6. I remove it from the heat and stir in the butter until melted.

7. After letting it cool for 5 minutes, I press plastic wrap directly onto the surface and refrigerate it until fully chilled, about 3–4 hours.

Make the Chocolate Ganache

1. I combine the chocolate chips and cream in a microwave-safe bowl and heat in 20–30 second bursts, stirring until smooth.

2. I stir in the softened butter, vanilla, and a pinch of salt, letting the ganache cool slightly before using.

Assemble the Éclair Cake

1. I spread the chilled custard evenly over the puff pastry base.

2. I place the second puff pastry sheet on top.

3. I pour the ganache over the pastry, smoothing it to the edges.

4. For best results, I chill the cake overnight (8–12 hours), though a minimum of 4 hours also works.

Servings and Timing

Servings: 9
Prep Time: 20 minutes
Cook Time: 40 minutes
Chilling Time: 1 hour (though longer is better)
Total Time: about 2 hours

Variations

I sometimes swap the chocolate chips for a mix of dark and milk chocolate to change the flavor profile. I also enjoy adding a touch of espresso powder to the ganache for depth. For a flavored custard twist, I stir in a bit of almond extract or fold in whipped cream for a lighter texture. Fresh berries on top also make a beautiful presentation.

Storage/Reheating

I store the éclair cake covered tightly in the refrigerator for up to 5 days. The pastry stays crispest within the first 48 hours, but the flavor remains delicious. If I need to make the components ahead, I bake the pastry up to two days early and re-crisp it briefly in the oven. This dessert is served cold, so no reheating is needed.

FAQs

Can I make the custard ahead of time?

Yes, I prepare it up to 2 days ahead and keep it chilled.

Why did my custard turn lumpy?

The milk may have been added too quickly; straining helps smooth it out.

Can I use store-bought custard?

Yes, but homemade gives a much richer flavor.

How do I keep the puff pastry crisp?

I cool it completely before layering and avoid adding warm custard.

Can I use a different pan size?

Yes, but I adjust the pastry trimming and layer thickness accordingly.

Can I use different chocolate?

Absolutely—dark, milk, or a blend all work well.

How long should I chill the cake?

Overnight is ideal, but at least 4 hours works if I’m short on time.

Can I freeze éclair cake?

Yes, I freeze it tightly wrapped for up to 1 month.

How do I thaw it?

I thaw overnight in the refrigerator to preserve texture.

Can I halve the recipe?

Yes, I assemble it in a smaller dish and reduce the ingredients proportionally.

Conclusion

I love making this Éclair Cake because each layer—crisp pastry, silky custard, and shiny ganache—creates a dessert that feels indulgent yet achievable. With make-ahead flexibility and bakery-style results, it’s a stunning treat for any occasion.