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Original post published June 22nd, 2017. Post last updated on April 6th, 2024.
Inspired by the classic Boston cream éclair, this no bake dessert recipe is one of my favorites. Featuring homemade vanilla pudding, a graham cracker crust, and swirls of chocolate buttercream on top, you can’t beat these éclair pudding bites.
What’s Great About This No Bake Dessert Recipe?
Traditionally, éclairs feature a piped choux pastry shell, filled with cream, and topped with frosting, icing, or glaze. These classic pastries originated in France in the 1800s.
The word “eclair” comes from the French word for “flash of lighting,” because they’re intended to be eaten “in a flash.” And in that regard, these miniature éclair pudding bites definitely fit the bill. They’re easy to eat in a flash, and they come together in a flash as well.
While definitely not the same as a traditional éclair, these easy no bake mini eclair cups capture the flavors of a Boston cream éclair (or a Boston cream pie, or a Boston cream doughnut!) Assembled in a miniature tartlet pan, they include a buttery graham cracker (or digestive biscuit) crust and a homemade vanilla pudding filling, plus a generous dollop of chocolate frosting on top.
Making the Homemade Vanilla Pudding
Instead of using a store-bought pudding mix, this no bake dessert recipe starts with a homemade vanilla pudding. Homemade pudding requires just a handful of ingredients and only takes a few minutes to prepare, and it’s so much better than the store-bought stuff!
If you haven’t made pudding from scratch before, there are a few things to keep in mind. First, keep a close eye on the saucepan, and whisk the mixture continually. Because of the cornstarch and sugar, pudding can scorch or stick to the bottom of the pan, so you want to keep the mixture moving as it cooks. Also, remember that the mixture will continue to thicken as it cools, so resist the urge to overcook.
I’ve used vanilla bean paste (not extract) for this recipe, and highly suggest you do the same. Vanilla represents the key flavor, and vanilla bean paste will allow it to truly shine. (Plus you’ll get pretty vanilla bean specks for added visual appeal!)
I’ve added a single drop of yellow gel food coloring to mimic the look of the pastry cream filling in a Boston cream éclair. Feel free to tint your homemade pudding, or retain the natural white color instead.
In this recipe, I’ve used a larger percentage of cornflour to help the pudding set in the cups. Note that this is more than you’d use if making a traditional pudding recipe, like my butternut squash pudding or Irish cream pudding.
Tools for Preparing This Easy No Bake Dessert Recipe
A 12-cup silicone tartlet pan works best for this no bake dessert recipe. The silicone makes it so much easier to “pop” the pudding bites from the pan. In a pinch, you can make this recipe in a silicone muffin pan or individual silicone muffin cups. I do not suggest using a metal muffin tin.
I used a 12-cup pan, with each cup measuring about 2 1/2 inches in diameter. This recipe will work with a slightly bigger or smaller pan, but note that the total yield will vary based on the size of your mould.
Other tools to keep on hand include a small stepped palette knife (for smoothing the tops of the pudding bites), and a disposable piping bag and a star tip for piping the chocolate frosting on top of the finished vanilla pudding tarts.
Tips and Tricks for Making Eclair Pudding Bites
While working, sit the tartlet pan on a small tray. Because of the flexibility of the silicone, I find it helpful to have a sturdy tray underneath when transferring to the fridge to chill.
After filling the cups, tap the tray on the countertop a few times. This allows the pudding to settle into all of the nooks and crannies of the mould.
Be careful when popping the cups from the pan! They’re delicate, especially if you’ve chosen a fluted shape.
Depending on the size and shape of your silicone pan, you might find that you have a small amount of the crust mixture left over after filling the cups. This is okay. Don’t overfill, or you won’t have enough room for the vanilla pudding.
Make-Ahead and Storage Suggestions
The finished pudding bites are best enjoyed on the day they are prepared. After a few hours in the refrigerator, I noticed a slight “bleed” around the buttercream, so I don’t suggest making these too far ahead of time.
For a make-ahead solution, you can spoon the pudding mixture into the cups and chill for up to 24 hours. Then, make and pipe the chocolate frosting just before you plan to serve your pudding bites.
Other easy dessert recipes you might enjoy:
Ice Cream Cupcakes
Miniature Berry Tarts
Three Ingredient Fudge
Chocolate Peanut Butter Oatmeal Balls
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Éclair Pudding Bites (No Bake Dessert Recipe)
- Total Time: 1 hour 30 minutes
- Yield: 12 2 1/2-inch pudding bites 1x
Description
A no bake dessert recipe featuring homemade vanilla pudding and swirls of chocolate buttercream. Inspired by the classic Boston cream éclair, you can’t beat these eclair pudding bites. They’re one of my favorite easy no bake desserts.
Ingredients
Crust:
100 grams crushed graham crackers or digestive biscuits (6–7 digestives)
60 grams unsalted butter, melted (4 tablespoons)
1 teaspoon water
Filling:
155 grams granulated sugar (3/4 cup)
35 grams cornflour/cornstarch (1/4 cup)
320 milliliters whole milk (1 1/3 cups)
1 teaspoon vanilla bean paste
1 drop yellow food coloring
Frosting:
60 grams unsalted butter, softened (4 tablespoons)
15 grams unsweetened cocoa powder (2 tablespoons)
135 grams confectioner’s sugar (1 cup)
30 milliliters whole milk (2 tablespoons)
Pinch fine sea salt
Instructions
Crust:
Add the graham crackers or digestives to the bowl of a food processor. Process on high speed until fine crumbs form.
Pour in the melted butter and water and blitz until well combined.
Portion the graham cracker mixture into a 12-cup silicone tarlet pan, dividing it equally between the cups.
With damp fingertips, press the crust mixture firmly into the bottom of each cup. (Depending on the size and shape of the pan you’ve chosen, you might have a little bit of the crust mixture left over. Thats okay! Don’t fill the cups too full or you won’t have room for the pudding.)
Filling:
In a medium saucepan, combine the sugar and cornflour/cornstarch.
Whisk in the milk, and continue whisking until the sugar and cornflour dissolve.
Cook mixture over medium heat, whisking frequently, until it comes to a low boil. Continue boiling, whisking continually, until thickened, about 1 minute. (Pudding will continue to thicken as it cools.) Remove from heat.
Stir in the vanilla bean paste and yellow gel food coloring.
Spoon filling over the crust mixture, dividing it equally between the cups. Use a small stepped palette knife to smooth the tops.
Transfer to the refrigerator to chill, at least 1 hour.
Frosting:
In a mixing bowl or the bowl of a stand mixer, whip the butter on high speed until light and fluffy.
Add the confectioner’s sugar, cocoa powder, milk, and sea salt, and mix until well combined.
Carefully “pop” each pudding bite from the silicone tartlet pan.
Transfer frosting to a disposable piping bag fitted with a star tip. Pipe a dollop of frosting on top of each of the pudding bites.
Serve immediately. Store leftovers in an airtight container in the refrigerator for up to two days.
- Prep Time: 30 minutes
- Chilling Time: 1 hour
- Category: Easy To Make Recipes
- Method: No Bake
- Cuisine: Desserts