Eclair Cake

Eclair cake is a crowd pleaser.  I made this to serve at my son's wedding open house, because it makes a lot and everyone likes it.  You can make the crust the day before and then it's quick to finish for serving.

Eclair crust:

1/2 cup butter
1 cup water
1 cup flour
4 eggs

In heavy sauce pan melt butter, add water. Bring to boil. Reduce heat. Add flour, stir to mix. Continue stirring and cooking till dough pulls from the sides of the pan and forms a ball.

Remove from burner. Add one egg mixing (you can use a hand mixer or by hand) till egg is completely mix in. Repeat with each egg. Do not grease pan. Spread dough in a 10 x 15 pan or two 9 x 13 pans.  If you are having difficulty spreading out the dough, wet your hands with water and pat in place.  Bake at 400 for 15 to 20 minutes till golden.  Dough will puff in places and be very uneven.

After removing from the oven, use a pancake turner to lightly press down the puffs.  The crust will still be uneven but it won't show after you cover it with pudding.  Cool completely.

Topping:

1 8 ounce package cream cheese or Neufchatel cheese, softened
2 1/2 cups of milk
1 large package of vanilla pudding (or try a different flavor)
1 8 ounce package of cool whip
chocolate syrup
crushed strawberries sweetened with sugar (optional)

In mixing bowl beat cream cheese till smooth.  Pour in milk, beat till mixed.  Add pudding mix, beat till mixed.  Pudding will thicken in a few minutes.  Spread pudding over cooled crust.  Spread cool whip over pudding.  Chill.

Just before serving, pour chocolate syrup in lines across cool whip.

 Pull knife though chocolate to make decorative.  (The zebra look!)

Let guests top their serving with crushed strawberries.  You can also top pudding with sliced bananas before spreading the cool whip if you'd like.  Enjoy!


Printer Friendly