base:

half batch of graham cracker crust

crème légère:

2 tbsp. corn starch
1/4 cup sugar
2 yolks
1 cups milk
1 tbsp. butter
1.5 tsp. vanilla extract

  • whisk corn starch and sugar into yolks in a small bowl
  • heat milk in a small saucepan until steaming
  • pour hot milk into yolks while mixing
  • return to the pan and heat until thickened and bubbling
  • remove from heat and add butter and vanilla
  • press plastic wrap directly onto the surface of the pastry cream and chill 2 hours

1/2 cup cream, whipped
1.5 tbsp. powdered sugar

  • whip cream and sugar until stiff, then fold into chilled custard

ganache:

1/2 cup cream
4 oz. semi-sweet chocolate

  • heat cream until steaming
  • pour into chocolate and rest 5 minutes, then stir until glossy

assembly:

  • in small glasses or ramekins, alternate layers of graham cracker crust and créme légère
  • top with ganache
  • cover and chill for several hours until set

source: https://cooking.nytimes.com/recipes/1025993-eclair-cake

7/28/25: adapted from nytimes recipe (that used whole graham crackers instead of crumbled). a commenter even suggested using saltines instead, which could be interesting to reduce the sweetness.