Eclair Cake Without Baking

by Editorial Staff

Summary

Prep Time	45 mins
Cook Time	10 mins
Total Time	8 hrs 55 mins
Course	Dessert
Cuisine	European
Servings (Default: 9)

Ingredients

Instructions

Remove 100 ml of the milk. Mix with the custard powder and sugar. Bring the rest of the milk to the boil, remove from the stove and stir the mixture into the milk, slowly bring to the boil, simmer until the desired consistency over low heat, stirring constantly. Put the pudding in a bowl and let cool. Cover the mass with foil to prevent skin formation.
Whip 100 g of cream and fold into the cold pudding mixture. Line a baking frame with 3 x 6 shortbread biscuits. Spread half of the pudding cream on top and smooth it out. Lay out another layer of biscuits. Spread the rest of the cream on top and lay out another layer of biscuits.
For the ganache, cut the chocolate into small pieces, put 100 g cream in a saucepan, bring to the boil and add to the chocolate. Stir until the chocolate is melted and nice and shiny and runny.
Spread the ganache on the cake and place in the fridge overnight.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.