This no-bake eclair cake is made from scratch and it’s not that difficult. Homemade pastry cream makes this dessert superior. Make it a day in advance.
Separate egg yolks and whites. Combine milk and egg yolks together.
In a pan whisk together the sugar and cornstarch.
Whisk milk mixture with starch mixture and bring it to boil, until they thickens, about 4-5 minutes. Remove from the heat and add the butter and vanilla. Stir well.
Transfer the pudding into a large bowl and cover the surface with a piece of plastic wrap. Chill the pudding for 2 hours.
Mix gelatin powder with water and microwave for 15 seconds. Add the gelatin into the whipped cream and continue to whip until the stiff peak forms.
Fold the stabilized whipped cream into the pudding mixture and combine until smooth and creamy.
Layer cake with graham cracker → pastry cream and repeat the layer.
Finish the top with graham crackers and drizzle with chocolate glaze.
Chill the cake in the fridge for 24 hrs. The graham crackers will be moisten and become soft crumb-like texture. The cake will last in the fridge up to 4-5 days.