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Stunning 4-Hour No Bake Chocolate Eclair Dessert

No Bake Chocolate Eclair Dessert
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Create a delicious, layered No Bake Chocolate Eclair Dessert that brings back wonderful memories. This simple recipe lets you enjoy the classic flavors of an eclair without turning on the oven. Get ready to chill out with this fantastic treat!

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup water
  • 1/2 cup unsalted butter
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 1 1/2 cups cold milk
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 1/4 cup confectioners’ sugar
  • 1/2 cup semi-sweet chocolate chips
  • 2 tablespoons butter
  • 1 teaspoon corn syrup

Instructions

  1. Prepare the crust: In a saucepan, combine water, 1/2 cup butter, and salt. Bring to a boil.
  2. Remove from heat and quickly stir in the flour until a smooth ball forms.
  3. Return the pan to medium heat and cook, stirring constantly, for about one minute.
  4. Remove from heat. Beat in eggs one at a time until fully incorporated.
  5. Drop spoonfuls of the dough onto a baking sheet lined with parchment paper. Bake at 400 degrees F for about 20 minutes until golden brown and slightly puffed. Let cool completely. (Note: If you are making a true no-bake version, you may substitute with graham cracker crust or store-bought ladyfingers, pressing firmly into the bottom of your serving dish.)
  6. Make the pudding filling: Whisk together pudding mix, cold milk, and vanilla extract until thickened. Set aside.
  7. Make the whipped cream: In a separate bowl, beat heavy cream and confectioners’ sugar until stiff peaks form.
  8. Gently fold the whipped cream into the cooled pudding mixture.
  9. Assemble the dessert: Spread half of the pudding mixture over the cooled crust base (or ladyfingers/graham crackers) in a 9×13 inch baking dish.
  10. Top with a layer of graham crackers or ladyfingers if desired for extra texture. Spread the remaining pudding mixture over this layer.
  11. Make the chocolate glaze: In a small saucepan, melt chocolate chips, 2 tablespoons butter, and corn syrup over low heat, stirring until smooth.
  12. Pour the chocolate glaze evenly over the top layer of the dessert.
  13. Chill the dessert in the refrigerator for at least 4 hours, or until firm, before slicing and serving.

Notes

  • This recipe uses a traditional pastry base, but for a true ‘no-bake’ experience, substitute the baked pastry layer with a simple graham cracker or vanilla wafer crust.
  • Make sure your milk is very cold when preparing the instant pudding for the best texture.
  • Chilling time is crucial; allow ample time for the layers to set properly before cutting.
  • Richard always says the slight tang of a good vanilla extract makes a difference in the filling.

Nutrition

Find it online: https://delishdiarist.com/no-bake-chocolate-eclair-dessert/