This Chocolate Éclair Cake skips the shortcuts! Made with flaky puff pastry, homemade custard, and rich chocolate ganache, it’s worth the few extra steps. Plus, I break down how to easily make it ahead, fitting perfectly into your schedule.
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
Why you need to try this recipe for Eclair Cake
While shortcut Chocolate Éclair Cakes doesn’t use a layer of graham crackers, pudding mix, and whipped topping (aka Cool Whip) are popular for their simplicity, this recipe brings the classic dessert to life with just a little more effort—but the results are worth it! The flaky puff pastry, velvety homemade pastry cream, and rich chocolate ganache create a dessert that rivals any bakery. Plus, it has all the creamy, layered goodness of a classic icebox cake—but with a more sophisticated texture and flavor.
Yes, it takes a few more steps, but it’s still completely doable—and I’ll guide you through every part! From tips to keeping your puff pastry crisp to ensuring your custard is smooth and your ganache is foolproof, I’ll show you how to make this like a pro. Be sure to check out ALL my Success Tips below.
This cake is a springtime (and summer, fall, and winter, if I’m honest) must-have in our house, earning rave reviews every time I make it. My boys (including Mr. Fresh Cooky!) devour it, and I love how it’s an elegant, make-ahead dessert that’s perfect for gatherings or even a weeknight treat. Give this Chocolate Éclair Cake a try—you’ll never want to go back to shortcuts again! Plus, my version is a better choice compared to the instant vanilla pudding mix and whipped topping versions. But let’s be real—it’s still dessert 😜
And if you’re a fan of decadent, crowd-pleasing desserts, be sure to check out my Cream Puff Cake, which has similar rich flavors and creamy texture. For more chocolate goodness, you can’t go wrong with this Hot Cocoa Poke Cake—perfect for chocoholics! And try my Oreo Pudding Dessert, which is always a hit at potlucks and family gatherings.
Easy Chocolate Eclair Cake ingredients
- Puff Pastry: Pre-made frozen puff pastry sheets work beautifully here. Look for all-butter versions for the best flavor. Check out my tips for the best way to thaw puff pastry. Instead of making choux pastry like in a traditional chocolate eclair pastry, we’re using puff pastry.
- Egg Yolks: Use large eggs at room temperature for the smoothest custard. Save the egg whites for an egg white omelet or this delicious brownie brittle.
- Granulated Sugar: For a bit of sweetness.
- Cornstarch is the secret to a thick, sliceable custard that holds its shape.
- Kosher Salt: To balance out all the flavors!
- Whole Milk & Heavy Cream: This combination creates the perfect richness!
- Vanilla Extract: Pure vanilla extract provides the food flavor, but vanilla bean paste is an excellent choice if you have it on hand!
- Butter: For a rich, smooth custard. Use salted or unsalted butter.
- Semi-Sweet Chocolate Chips: Semi-sweet chocolate chips work well, but feel free to experiment with different chocolate varieties like milk chocolate or dark chocolate.
- Heavy Whipping Cream: Creates that perfect glossy finish and texture.
- Butter: To round out the flavors and make it extra smooth!
- Vanilla Extract: For an added boost of flavor.
- Salt: To balance everything out!
Get the full recipe in the recipe card below.
How to make Eclair Cake Recipe
Step 1 – Prepare the Puff Pastry
Preheat your oven to 400°F (205°C) and grease an 8×8-inch baking dish. Set aside.
Roll out one sheet of thawed puff pastry on parchment paper until it’s 2 inches larger than the baking dish. Place it on a baking sheet and prick the surface all over with a fork. See best ways to thaw puff pastry here.
Bake for 10 minutes. When it starts puffing up, remove it from the oven and place a second baking sheet directly on top to flatten it. Bake for another 10 minutes or until golden brown, for a total cook time of 20 minutes.
Repeat the process with the second sheet of puff pastry. Let both sheets cool completely, then trim them to fit snugly into the baking dish.
Place one puff pastry sheet into the base of the prepared dish, and set the other aside.
Step 2 – Make the Custard Filling (Pudding Mixture)
Whisk together the egg yolks, sugar, cornstarch, and salt in a heatproof bowl. Set aside.
In a medium saucepan, whisk together the milk, cream, and vanilla over low heat. Heat until it just starts to simmer.
Slowly whisk ¼ cup of the hot milk mixture into the egg yolk mixture to temper the eggs. Repeat this step with ¾ cup more milk, adding it in three ¼-cup intervals and whisking well each time.
Place a fine-mesh sieve over the small saucepan with the remaining hot milk. Pour the tempered egg mixture through the sieve to catch any cooked bits.
Return the saucepan to low heat, stirring constantly for 8–10 minutes, until the mixture thickens to a pudding-like consistency and coats the back of a spoon.
Remove from heat and stir in the butter until melted.
Transfer the custard to a heatproof large bowl and let it cool for 5 minutes. Cover the surface with plastic wrap to prevent skin from forming, then refrigerate until completely chilled, about 3–4 hours. Tip: You can make the pudding mix up to 2 days ahead of time and store it in the fridge until ready to use.
Step 3 – Make the Chocolate Ganache
Combine the chocolate chips with the whipping cream in a microwave-safe large mixing bowl. Microwave in 20–30 second intervals, stirring well after each heating, until the chocolate is melted and the mixture is smooth. This should take about 60–90 seconds total. Alternatively, stirring constantly, you can melt the mixture over low heat on the stovetop.
Once melted and smooth, add the softened butter and stir until fully incorporated. Then mix in the vanilla extract and a pinch of salt. Allow the ganache to cool slightly before using.
Step 4 – Assemble the Cake
Spread the chilled custard over the puff pastry base using a silicone or offset spatula.
Place the second sheet of puff pastry on top of the custard layer.
Pour and spread the ganache evenly over the top pastry layer, making sure to coat all the corners.
Chilling it overnight (8-12 hours) is even better for optimal results, as it enhances the flavor and makes slicing cleaner and easier. But if you don’t have that much time, chill for at least 4 hours before serving.
Tips for making this Recipe for Chocolate Eclair Cake
- Make-Ahead Schedule:
- Puff Pastry: Bake up to 2 days ahead and store in an airtight container or wrapped well in plastic wrap.
- Custard: Prepare up to 2 days ahead and refrigerate directly on the surface with plastic wrap to prevent skin from forming.
- Cake: Make it up to 24 hours in advance, which gives the ingredients a chance to get to know one another and make a happy cake!
- Chilling is Key: Let the assembled cake chill for at least 4-6 hours, but for best results, chill it for 8-12 hours or overnight. The flavors meld beautifully, and the layers set perfectly for clean slices.
- Double Up: This recipe easily doubles to fit a 9×13-inch pan, making it ideal for feeding a crowd or a family gathering. It’s the perfect dessert that is make-ahead, feeds a crowd, and looks fancy, but it really isn’t!
- Do this when making custards: Temper eggs slowly to avoid scrambling, and don’t rush the custard’s and ganache’s cooling process. Warm custard will soften the puff pastry too quickly, and if your ganache is too warm, it will also soften the puff pastry, making it soggy rather than creating a beautiful chocolatey layer on top.
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Chocolate Eclair Cake Recipe Variations & Substitutions
Here are easy ways to customize your Chocolate Éclair Cake, whether you’re looking for a different flavor, a shortcut, or need gluten-free or dairy-free options:
- If using instant vanilla pudding as a time-saving option, layer half of the prepared pudding mixture over the graham crackers, then repeat the process with the remaining pudding mixture before adding the final pastry layer and chocolate ganache.
- Chocolate Lovers: Add ¼ cup of unsweetened cocoa powder when making the custard for a double chocolate twist!
- For a citrus twist, mix orange or lemon zest into the custard.
- For a quicker or no-bake option, layer with graham crackers and omit the puff pastry.
- Gluten-Free: Use gluten-free puff pastry or gluten-free graham crackers.
- Mocha Lovers: Add up to 2 teaspoons of espresso powder to the ganache for a mocha-flavored twist.
- Swap semi-sweet chocolate for white chocolate if you prefer a creamier, sweeter topping.
- Dairy-Free: Use dairy-free chocolate chips and replace heavy cream and milk with coconut or dairy-free whipping cream and plant-based milk.
- Spread a thin layer of strawberry or raspberry jam between the custard and puff pastry for a fruity layer.
- Add sliced bananas to the custard for a banana cream pie twist.
- Sprinkle chopped nuts like hazelnuts, almonds, or pecans between layers for a crunchy texture.
- Lightly sprinkle toasted coconut over the ganache for a tropical flavor.
- Gluten-Free: Use gluten-free puff pastry or graham crackers.Dairy-Free: Use plant-based milk (like oat or almond milk) for the custard, and choose dairy-free butter and chocolate.
- Double the recipe to fit a 9×13-inch pan, perfect for feeding a crowd.
- Assemble the cake in individual cups or ramekins for single-serve portions.
- Freeze the cake and serve it semi-frozen for a refreshing summer treat.
- Make it extra decadent: Add a layer of whipped cream to the ganache! Or replace the ganache with chocolate whipped cream, and whip up my Cool Whip substitute by adding ¼ cup cocoa powder and a few more tablespoons powdered sugar.
Storing leftover Chocolate Eclair Cake
Keep refrigerated for up to 5 days. Cover tightly with plastic wrap to prevent the pastry from drying out.
Freezing desserts with puff pastry and custard will most definitely alter their texture, but if you are caught between tossing and freezing, then freeze away, my friend! Here are some tips for the best experience.
Things to Consider Before Freezing
- While the cake will still taste delicious after freezing, the puff pastry will lose some of its crispness and become softer.
- The ganache may develop a slight frost or lose some shine after freezing.
How to Freeze Chocolate Éclair Cake
- Let the ganache set before freezing to prevent smearing, or flash freeze 1 hour in the freezer before wrapping.
- Wrap the cake tightly in plastic wrap 2x with no gaps, then wrap it again in foil or place it in an airtight container to prevent freezer burn.
- Label with the date and freeze for up to 1 month for the best quality.
Thawing and Serving
- Thaw slowly overnight in the fridge for the best texture.
- Avoid Room Temperature: Don’t thaw at room temperature—this can make the custard runny and the puff pastry soggy.
And remember, I warned you, this yummy eclair cake is best when eaten within the first 24-48 hours without freezing!
Chocolate Eclair Cake FAQs
Ensure your oven is fully preheated and that you’ve pricked the pastry all over with a fork. Uneven rising usually occurs when the pastry is not at an even temperature before baking. Even if your pastry is not even, the chocolate eclair cake will still taste delicious!
It should coat the back of a spoon and hold a line when you run your finger through it. Keep in mind that it will thicken up as it cools. If you’re unsure, it’s better to cook it a bit longer than to have it too thin.
Yes, double the ingredients to this easy chocolate eclair cake recipe to bake it in a 9×13 inch dish instead!
Any leftovers can be kept in the baking dish and covered in plastic wrap in the refrigerator. The cake will be good for up to 5 days.
This chocolate eclair cake will taste best if you make it a day or two before serving it!
Best ways to thaw puff pastry
Refrigerator Method (preferred):
- Thaw puff pastry in the fridge for 4-6 hours.
- This slower method prevents the pastry from becoming too soft or sticky.
- Keep it covered with plastic wrap or a clean damp towel to prevent it from drying out.
Room Temperature Method:
For faster results, separate packages in the box and let them sit individually on a flat surface, keeping them covered with plastic wrap or a clean damp tea towel. Thaw at room temperature for 30-40 minutes.
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Equipment
Ingredients
- 1 package (490 g) or 2 sheets puff pastry thawed (see Notes)
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 may mix other chocolate chip variations if desired, like milk chocolate or dark chocolate
- 1 cup heavy whipping cream
- 2 tablespoons butter softened
- 1 teaspoon vanilla extract
- ⅛ – ¼ teaspoon salt
Instructions
Prepare the Puff Pastry: (See Notes to Bake Ahead)
- Preheat your oven to 400°F (205°C) and grease an 8×8-inch baking dish. Set aside.
- Roll out one sheet of thawed puff pastry on parchment paper until it’s 2 inches larger than the baking dish. Place it on a baking sheet and prick the surface all over with a fork.1 package (490 g) or 2 sheets puff pastry
- Bake for 10 minutes. When it starts puffing up, remove it from the oven and place a second baking sheet directly on top to flatten it. Bake for another 10 minutes or until golden brown.
- Repeat the process with the second sheet of puff pastry. Let both sheets cool completely, then trim them to fit snugly into the baking dish.
- Place one puff pastry sheet into the base of the prepared dish, and set the other aside.
Make the Custard Filling: (Make & refrigerate up to 2 days ahead)
- Whisk together the egg yolks, sugar, cornstarch, and salt in a heatproof bowl. Set aside.5 large egg yolks, ¾ cup (149 g) granulated sugar, ⅓ cup (37 g) cornstarch, ¼ teaspoon salt
- In a medium saucepan, whisk together the milk, cream, and vanilla over low heat. Heat until it just starts to simmer.1 ½ cups (341 g) whole milk, ½ cup (114 g) heavy cream, 1 teaspoon vanilla extract
- Slowly whisk ¼ cup of the hot milk mixture into the egg yolk mixture to temper the eggs. Repeat this step with ¾ cup more milk, adding it in three ¼-cup intervals and whisking well each time.
- Place a fine-mesh sieve over the saucepan with the remaining hot milk. Pour the tempered egg mixture through the sieve to catch any cooked bits.
- Return the saucepan to low heat, stirring constantly for 8–10 minutes, until the mixture thickens to a pudding-like consistency and coats the back of a spoon.
- Remove from heat and stir in the butter until melted.2 tablespoons (1 oz) butter
- Transfer the custard to a heatproof bowl and let it cool for 5 minutes. Cover the surface with plastic wrap to prevent a skin from forming, then refrigerate until completely chilled, about 3–4 hours. Tip: You can make the custard up to 2 days ahead of time and store it in the fridge until ready to use.
Make the Chocolate Ganache:
- In a microwave-safe bowl, combine the chocolate chips with the whipping cream. Microwave in 20–30 second intervals, stirring well after each heating, until the chocolate is melted and the mixture is smooth. This should take about 60–90 seconds total. Alternatively, stirring constantly, you can melt the mixture over low heat on the stovetop.1 ½ cups semi-sweet chocolate chips, 1 cup heavy whipping cream
- Once melted and smooth, add the softened butter and stir until fully incorporated. Then mix in the vanilla extract and a pinch of salt. Allow the ganache to cool slightly before using.2 tablespoons butter, 1 teaspoon vanilla extract, ⅛ – ¼ teaspoon salt
Assemble the Cake:
- Spread the chilled custard over the puff pastry base using a silicone or offset spatula.
- Place the second sheet of puff pastry on top of the custard layer.
- Pour and spread the ganache evenly over the top pastry layer, making sure to coat all the corners.
- Chilling it overnight (8-12 hours) is even better for optimal results, as it enhances the flavor and makes slicing cleaner and easier. But if you don’t have that much time, chill for at least 4 hours before serving.
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Notes
How Long Does Puff Pastry Take to Thaw?
Refrigerator Method:- Thaw puff pastry in the fridge for 4-6 hours.
- This slower method prevents the pastry from becoming too soft or sticky.
- Keep it covered with plastic wrap or a clean towel to prevent it from drying out.
- Thaw puff pastry at room temperature for 30-40 minutes.
- For faster results, separate the sheets and let them sit individually on a flat surface, keeping them covered with plastic wrap or a clean tea towel.
- When tempering the eggs, add the hot milk slowly to avoid cooking the eggs.
- If the ganache looks grainy or separated, keep stirring—it will smooth out. See my post on chocolate ganache for how to fix, separated, grainy or broken ganache.
- Cut the cake with a sharp knife to preserve the layers!
- Cool Completely: Allow the baked puff pastry to cool fully at room temperature before storing it to prevent it from becoming soggy.
- Store in an Airtight Container: Place the cooled pastry sheets in an airtight container or wrap them tightly in plastic wrap. This keeps them fresh and prevents them from drying out.
- Room Temperature or Fridge: If you plan to use them within a day, store them at room temperature. For longer storage (up to 2 days), refrigerate them.
- Re-Crisp if Needed: If the puff pastry softens during storage, you can re-crisp it by placing it in a 350°F (175°C) oven for a few minutes before assembling the cake. Let it cool again before use.
- Refrigerate: Store covered tightly with plastic wrap for up to 5 days to prevent the pastry from drying out.
- Best Enjoyed Fresh: For the best texture, enjoy within 24-48 hours—the pastry stays crisp, and the custard is perfectly creamy.
- Let the ganache set before freezing or flash freeze for 1 hour to prevent smearing.
- Wrap tightly in plastic wrap (twice), then again in foil or an airtight container to prevent freezer burn.
- Label with the date and freeze for up to 1 month.
- Fridge Thaw Only: Thaw slowly overnight in the refrigerator to maintain the best texture.
- Avoid Room Temperature: Thawing at room temp can make the custard runny and puff pastry soggy.
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