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–+ servings
Eclair Cake

Eclair Cake

Author Amber Brady
Yields 24 Servings

Ingredients

Pate Choux (crust):

  • 1 cup (237 ml) water
  • ½ cup (113 g) butter, cut into Tablespoons
  • 1 Tbsp granulated sugar
  • ⅛ tsp salt
  • ½ tsp vanilla extract
  • 1 cup (120 g) all-purpose flour, (stir, spoon & level)
  • 4 large eggs

Topping:

  • 3.4 oz (96 g) box French Vanilla instant pudding
  • 1 ½ cups (355 ml) cold milk
  • 8 oz (226 g) tub whipped topping, divided
  • Chocolate Syrup

Instructions

  • Combine water, butter, sugar, salt & vanilla in a large saucepan. Heat until boiling & butter has melted.
  • Remove from heat & add flour, stir briskly with a spatula.
  • Using a hand mixer, quickly beat in eggs ONE at a time (so they don't scramble) beating well after each egg.
  • Spread dough into a lightly greased jelly roll pan. Bake at 400˚F for 25 minutes. The cake should puff up (it will be bumpy & uneven) & be lightly browned & crisp to the touch.
  • While cake is cooling, whisk pudding & milk. Let sit in the fridge until it firms up, about 5 minutes. Fold in ⅔ of the tub of whipped topping. Spread across the cooled cake.
  • Spread remaining whipped topping over the pudding layer. Drizzle with chocolate syrup. Cut & serve.

Notes