A luscious no-bake Chocolate Éclair Dessert made with layers of vanilla custard, chocolate ganache, and graham crackers. Perfectly chilled for a delightful treat.
1: In a bowl, add egg yolks and sugar. Mix for 3-4 minutes until pale in color and well combined.
2: Add cornstarch and vanilla bean paste. Whisk again until well combined.
3: Heat milk in a saucepan until boiling hot. Gradually add the milk to the egg mixture.
4: Sieve the mixture back into the saucepan. Heat on medium heat until the mixture thickens.
5: Once thick, add butter. Pour the mixture into a heatproof bowl. Let it cool down for 2-3 hours or until completely cooled.
6: Add cream and beat for 4-5 minutes until completely mixed.
7: In a small saucepan, heat the heavy whipping cream for the ganache over medium heat until it just begins to simmer.
8: Remove from heat and pour over the milk chocolate chips in a heatproof bowl. Let it sit for 1-2 minutes.
9: Stir the mixture until the chocolate is melted and smooth. Add vanilla bean paste, salt, and butter, stirring until well combined.
10: In a 9x13 inch dish, create a layer of graham crackers.
11: Spread half of the vanilla custard over the graham crackers. Drizzle half of the chocolate ganache over the custard.
12: Repeat the layers: graham crackers, vanilla custard, and chocolate ganache.
13: Finish with a layer of graham crackers on top.
14: Refrigerate the dessert for at least 4 hours or overnight before slicing and serving chilled.
