Cookie eclair cake recipe. Cake "Eclair" made from cookies without baking. No-bake cookie eclair cake: step-by-step recipe

No-bake Eclair cake is perhaps the laziest cake you can make! Literally all the ingredients to create it can be purchased at the supermarket: pudding, icing, cookies and milk of any fat content. By the way, you can buy strawberry, vanilla, chocolate, etc. pudding. - according to your taste. It is best to use soft shortbread cookies so that they crumble and soak well.

If you are using a square or rectangular shape, then place the cookies in their original form; if you have a round shape, then you will have to crumble the cookies.

To ensure the pudding turns out well, carefully read the instructions on the package! On mine it says: a bag of pudding - 500 ml of milk, but it is best to use 400 ml to make the cream thicker. Since the pudding itself is not too sweet, you can add a little granulated sugar to the milk - purely to your taste.

Prepare the necessary ingredients.

Pour cold milk into a saucepan or cauldron. Only cold!

Add the contents of the pudding bag. Mix thoroughly and place the pan on the stove, turning on medium heat.

Stir and cook until the cream thickens, but do not bring to a boil! If you like more glossy creams, then at this stage you can add a piece of butter to it, as well as granulated sugar. Turn off the heat, cool the cream, stirring it every 2-3 minutes so that a film does not form on its surface.

Place the cookies in a bag and crumble.

Line the mold with cling film or border tape, pour sand crumbs onto the bottom, and smooth it out.

Pour in half of the brewed pudding and smooth with a spatula.

Add the remaining shortbread crumbs, pour in the remaining pudding and smooth out again. Place in the refrigerator for 2 hours.

Prepare the frosting for the cake according to the instructions on the package. I have it written: mix the contents of the pack with 2 tbsp. cold water.

Stir thoroughly.

Pour over the cooled cake and place in the refrigerator for another 2 hours.

Remove the finished cake from the refrigerator and remove the mold.

Cut into portions with a hot knife and serve with drinks: tea, latte, cappuccino.

Prepared without baking, the Eclair Cake is ready for tasting.

Have a nice day!

We are used to thinking that delicious desserts must be complex. Sometimes even an experienced housewife cannot figure out these recipes, and the result does not at all match expectations... But why complicate everything if you can prepare an amazing cake without even using the oven!

Ingredients for cooking:

• Cookies - 1 package;
• Milk - 500 ml;
• Corn starch - 2.5 tbsp;
• Sugar - 3 tbsp;
• Egg yolk - 1 pc;
• Vanilla extract - 2-4 drops;

For the glaze

• Sugar - 4 tbsp;
• Cocoa powder - 2 tsp;
• Milk - 1 tbsp;
• Butter - 50 g;

Preparation steps:

1. Vanilla pudding powder can be purchased at the store. But, if you want to prepare it yourself, do the following: Divide the milk into approximately 2 equal parts. Place one part of the milk on the fire and bring to a boil. Stir starch into the remaining milk. Pour sugar into it, add vanilla essence or vanillin on the tip of a knife, and yolk. Whisk and add this mixture to boiling milk. Stir thoroughly and cook until thickened for about 5 minutes.
2. Cover the finished pudding with cling film and place in the refrigerator to cool.
3. Take a pie pan and line it with foil. Place a layer of cookies, then a layer of pudding. Continue layering the dessert. The last layer should be made of cookies.
4. Prepare chocolate glaze: mix sugar and cocoa, add milk. Place on the stove; when the mixture begins to boil, add butter. Stir until the butter dissolves. Remove the chocolate mixture from the heat and pour it over the finished dessert.
5. Place the cake in the refrigerator overnight. Bon appetit!

I offer my friends a delicious no-bake eclair cake. This dessert will turn the head of any sweet tooth! At first glance, it may seem that preparing such a cake is very difficult and requires a lot of effort, but in fact this is not at all the case. It is prepared quite simply. And how delicious it is Mmmm...finger lickin' good!

INGREDIENTS

• crispy cookies 0.5 kg (shortbread or “Yubileinoe” can be used);
• 0.5 l of milk;
• 3 tbsp. l. Sahara;
• 2.5 tbsp. l. corn starch;
• 1 yolk;
• 0.10 ml vanilla essence;
• vanilla pudding powder 1 or 2 packs.

For the glaze:

• 2 tsp. cocoa powder;
• 4 tbsp. l. Sahara;
• 1 tbsp. l. milk;
• 50 g butter.

COOKING

1. Vanilla pudding powder can be purchased at the store. But, if you want to cook it yourself, then we do the following. Divide the milk into approximately 2 equal parts. Place one part of the milk on the fire and bring to a boil. Stir starch into the remaining milk. Pour sugar into it, add vanilla essence at the tip of a knife, and yolk. Whisk and add this mixture to boiling milk. Stir thoroughly and cook until thickened for about 5 minutes. Cover the finished pudding with cling film and place in the refrigerator to cool.
2. Next, take a pie pan (rectangular) and cover it with foil. Place a layer of cookies, then a layer of pudding (take it out of the refrigerator). We continue to lay out the dessert in layers. The last layer should be made of cookies.
3. Prepare chocolate glaze: mix sugar and cocoa, add milk. Place on the stove; when the mixture begins to boil, add butter. Stir until the butter dissolves. Then remove the chocolate mass from the heat and pour it over the finished dessert.
4. We put the cake in the refrigerator overnight and that's it. The delicate creamy taste and aroma of vanilla give this dessert a special charm.

Bon appetit!

Check out another no-bake Eclair cake recipe below.

A delicious light cake with two types of cream: butter and cream pudding. It's quick and easy to prepare, and you can try it in just 2 hours. If you don’t find pudding, then use three tablespoons of flour instead of it and starch - you will get a custard.

1.Pour 150 ml of milk from 600 ml, add sugar and butter to 450 ml, heat until the butter dissolves.

While the milk is heating, prepare the base of the cake. Place parchment paper in a square pan and place a layer of cookies on top.

2. Mix the remaining 150 ml of milk with the yolks, starch, vanilla sugar and sifted pudding powder, then add all this to the boiling milk, stirring constantly, the mass will immediately thicken before your eyes. But you still need to put it on the fire and bring it to a boil again. It will take literally a few seconds.

3.And now we put the finished and still hot cream pudding on the cookies.

4.Place the second layer of cookies, set the mold aside for now and prepare the buttercream.

5.I serve two possible options for buttercream. I prepared it like this:

I used 300 grams of cream cheese, as well as 300 ml of cream with 10% fat content, 250 grams of powdered sugar and 25 grams of gelatin. But instead of mascarpone, you can use weighed sour cream, the so-called homemade mascarpone.

The second option for the cream is to use 600 ml of cream with a fat content of 33%, powder and gelatin and that’s it, instead of cream and mascarpone.

This time I used sheet gelatin - it needs to be soaked for five minutes in cold water, then lightly squeezed with your hands and brought to the boil over heat until completely dissolved with constant stirring, then mixed with cold cream.

Beat the mascarpone with powdered sugar, just for a short time, and then gradually pour in the gelatin and cream. The mass will be thinner at first, but then the gelatin will set and we will have a thick cream.

Let the cream sit for a while so that the gelatin begins to set, and then we begin to spread it on the second layer of cookies.

6. Place the third layer of cookies on top again and prepare the glaze.

To do this, bring 100 ml of heavy cream to almost a boil, add pieces of dark chocolate, I used regular dark chocolate, 56%, not bitter.

Stir thoroughly, you get a thick, wonderful glaze, pour it onto the cookies - you get a fairly thick layer, put the cake in the refrigerator. In the refrigerator, the glaze sets quickly and does not stick.

After two hours, the cake can be served. Due to the fact that we laid out the cake on parchment, it can be easily removed from the one-piece mold. Just pull it out by the paper.

The cake can be cut as you wish. The cookies soak very well under the influence of the cream, especially the bottom layer.

Despite its apparent lightness, the cake is quite filling.

Below is a short video

I wish you culinary success and thank you for being with us!

1. 1 For the cream we will need vanilla pudding powder, which you can buy in the store. If you don't have one, make your own vanilla pudding. To do this, divide 500 ml of milk in half. Bring one part of the milk to a boil over low heat. Add starch to another part, 3 tbsp. l. sugar, vanilla extract, yolk. Whisk the mixture and pour into boiling milk. Cook, stirring, until thickened. Let the pudding cool.
2. 2 Line the bottom of the baking dish with foil or cling film. Cookies can be crushed if desired. Layer cookies and cream. Continue shaping the cake. The last layer should be made of cookies.
3. 3 Prepare the glaze. To do this, mix 4 tbsp. l. sugar, cocoa powder, 1 tbsp. l. milk, put the mixture on fire. When the mixture starts to boil, add oil. Stir thoroughly until the oil is completely dissolved. Remove the glaze from the heat and pour over the cake. Send the dessert to harden and soak in the refrigerator.