Dulce de Leche Eclair Cake

This Dulce de Leche Éclair Cake is a no-bake favorite with layers of biscuits, creamy caramel filling, and rich chocolate glaze. It’s easy to make and perfect for any occasion.

Recipe Developer-Estefania

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Prep Time 10

Cook Time 20

Total Time 6 30

Ingredients

Instructions

Line an 8x8-inch (20x20x6 cm) mold with cling film, leaving some overhang on the sides.
Arrange 9 rectangular tea cookies in a single layer at the bottom of the prepared mold. Set aside.
In a large mixing bowl, add 398 g dulce de leche and mix until smooth.
In a medium bowl, whisk 120 g cornstarch with a little of the 600 ml whole milk until fully dissolved. Add this mixture to the dulce de leche and stir until smooth. Pour in the remaining milk and whisk again until fully combined.
Pour 400 ml heavy cream into a medium saucepan. Add 1 tsp vanilla extract to the dulce de leche mixture and whisk until blended. Pour the dulce de leche mixture into the saucepan with the cream. Cook over medium heat, stirring constantly, until thickened. 100 ml heavy cream
Remove from the heat and spread half of the dulce de leche custard over the cookie layer in an even layer. Add another layer of 9 rectangular tea cookies, spread over the remaining custard, then finish with a final layer of 9 rectangular tea cookies on top. Refrigerate for at least 4 hours, or overnight, until fully set.
In a small saucepan, heat 100 ml heavy cream until it just begins to simmer, without boiling. Remove from the heat and add 100 g chopped dark chocolate. Let sit for 1 minute, then stir until smooth and glossy.
Pour the ganache evenly over the top layer of cookies. Refrigerate for at least 2 hours, or until the ganache is fully set.
Once chilled and firm, cut into squares and serve cold this delicious Dulce de Leche Éclair Cake.

Notes

Keep the Heat Steady: I cook the custard over medium heat and stir non-stop. If it thickens too quickly, I lower the heat right away to keep it silky.

Let It Cool a Bit: Before layering, I give the custard a few minutes to cool down. It spreads easier this way and doesn’t make the cookies soggy.

Chill Thoroughly: I always chill the cake for at least 4 hours, but overnight is even better. It softens the cookies just enough and lets the flavors come together beautifully. If I’m adding ganache, I chill it for an extra 2 hours so it sets just right.

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