This delicious, creamy and gluten-free dessert tastes just like a chocolate eclair! Made with gluten-free graham crackers, whipped cream, vanilla pudding and chocolate ganache, it's easy to put together and delicious to eat!
We had a hard time sourcing gluten-free graham crackers in our local stores so we ordered some on Amazon: Schar Honeygrams. They taste great and take a lot less time to prepare, but you could definitely choose to make your own graham crackers if you had the time. As the recipes sits together in the fridge the graham crackers soften so nicely, and work perfectly with the other textures of the dessert.
This recipe uses gelatin to help the dessert to set and stand up at room temperature. However, if you wanted to omit the gelatin, you could freeze the dessert and serve it straight from the freezer. I have not tried the recipe this way, so I can only guarantee it will turn out right with the added gelatin.
One more thing to note before you launch into making- we estimate with all the fridge breaks you take with this dessert that it's about 4 hours to finish. The actual making part of this recipe is quick and easy and would be the perfect dessert to assemble the day before, store in the fridge overnight and serve the next day. To make extra clean cuts, stick it in a freezer for 15 minutes right before serving.
Gluten Free Eclair Dessert
Cream & chocolate all rolled into a gluten free dessert! This is a no-bake recipe which is perfect for those summer months when you want to stay cool.
1 Jell-O Vanilla Instant Pudding Packet (3.4 ounce package)
2 tablespoons water
1 1/2 teaspoons (3 g) unflavored gelatin
1 cup (8 fluid ounces) heavy whipping cream, chilled
2 tablespoons (24 g) granulated sugar
1 package Gluten-Free Schar Honeygrams
8 ounces semi-sweet chocolate chips
2/3 cup (5 1/3 fluid ounces) heavy whipping cream
Cream Filing Mix
Line an 8-inch square baking pan with parchment paper and set it aside. Be sure to let the paper overhang all 4 sides of the pan.
Make the instant vanilla pudding according to the instructions, transfer it to a large bowl. Place plastic wrap directly on top of the pudding and place in the refrigerator to chill for about 1 hour or until firm to touch.
Making the Stabilized Cream
First we will activate the gelatin by placing it plus the 2T water in a small, heat-safe bowl. Stir gently to combine. Allow the mixture to sit at room temperature until the gelatin swells.
Using a stand mixer with a whisk attachment, whisk the whipped cream and sugar together at medium speed until soft peaks form.
Add the cooled gelatin, and beat until thickened, about 2 minutes.
Remove the cooled pudding from the refrigerator, whisk the pudding until smooth and loose with a handheld whisk. Add the stabilized whipped cream to the pudding and fold in the cream until it is fully incorporated. Set the filling mixture aside if you are assembling straight away. (If you need more time, put this back in the refridgerator).
Assembling the Cake
Cover the bottom of the prepared pan with graham crackers. Top with half of the pudding and whipped cream mixture and spread it into an even layer. Place another layer of graham crackers on top of the pudding, top with the remaining pudding mixture and once again spread it into an even layer.
Making the Chocolate Ganache
In a small saucepan, heat the heavy whipping cream until it just begins to simmer. Place the chopped chocolate in a medium-size bowl, and pour the hot cream over the chocolate.
Allow the cream to sit on the chocolate for about a minute, until the chocolate begins to melt, and mix until the chocolate is melted and the mixture is smooth and glossy.
Pour the warm ganache over the top of the assembled cake, and gently spread it toward the edges of the pan.
Cover the pan with plastic wrap and place it in the refrigerator to chill for at least 4 hours to allow the filling to set and the graham crackers to soften.
Place the cake in the freezer for 15 minutes before removing the entire cake from the pan by pulling up on the parchment paper and setting it on a cutting board. That will make the cake a lot easier to slice. Using a large, sharp knife, slice the cake into 9 or 12 equal pieces and serve chilled or frozen.
Adapted from Cook’s Country.