Eclair Cake
Eclair Cake is all of the great flavors of an éclair in cake form. This easy recipe has a cream puff crust, vanilla cream cheese layer, whipped cream, and a chocolate ganache. Unlike some recipes that use a box of graham crackers, this delicious eclair cake is made with a real eclair crust. This is hands down my husband’s favorite dessert.
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I may earn commissions for purchases made through links on this post.
CHOCOLATE ECLAIR CAKE
This measly corner piece was all that was left after us, our friends, and the missionaries (who made a surprise stop) devoured it.
This was a Father’s Day request from my husband John who loves eclairs. My sister-in-law Kristy made this for us when she came out to visit and we quickly fell in love with it.
It is very light which makes it easy to eat a TON of it! You can make it simple with Cool Whip (whipped topping) and Hershey’s syrup (it’s still great this way) or go the extra step and make homemade whipped cream and homemade chocolate sauce to make it unbelievable! This hot fudge sauce is great too on it.
There are two versions of this. A lot of people make a no-bake eclair cake with layers of graham crackers, whipped cream, and vanilla instant pudding. This is the grown up version of that.
This is one of our favorite desserts and we make it for special occasions, birthdays,…a family reunion. It tastes like a classic eclair.
INGREDIENTS
- Instant vanilla pudding mix – Instant pudding mix is used here for our pastry cream. You can use French vanilla pudding as an option.
- Choux pastry (pâte à choux) – which includes flour, unsalted butter, water, and eggs.
- Cream cheese
- Milk
- Whipped cream – made with heavy cream and powdered sugar. Of course you could use a tub of Cool Whip but it’s not the same.
You’ll get an arm workout here. Once you’ve incorporated all of the eggs it will be the texture of cake batter. There’s not sugar here. This is a classic eclair crust.
Pâte à Choux
paux de choux or eclair crust.
HOW TO MAKE ECLAIR CAKE
INSTRUCTIONS
- Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.
- For the Eclair Crust: In a small saucepan, melt butter in water over medium heat and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. Mixture will be very wet. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease. No big deal but I like the crust to go up the sides a bit.
- Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down).
- For the Filling: Whip cream cheese in a large mixing bowl. In separate mixing bowl make vanilla pudding by beating the pudding mix and the milk for 3 minutes with an electric mixer and put in the fridge until set. Make sure pudding is thick before mixing in with cream cheese. Slowly mix pudding and cream cheese, mixing until there are no lumps. Let cool in refrigerator. When the crust is completely cooled, pour filling in, spreading to cover bottom crust. Top with layer of cool whip however thick you want it. Chill until ready to serve. Serve with a drizzle of chocolate syrup. *If you want to make this even better use homemade whipped cream. Store leftovers in the fridge.
OTHER EASY DESSERT RECIPES:
- Eggnog Eclair Cake
- Chunky Monkey Eclair Cake No-Bake Dessert
- Banana Split Icebox Cake
- Scotcheroos
- Magnolia Bakery’s Banana Pudding
- Lunch Lady Brownies
- Monster Cookies
- Chocolate Cake with Chocolate Frosting
- No-Bake Cookies
- Carmelitas
- Banana Split Dessert
Eclair Cake
Ingredients
Crust:
- 1 cup water
- 1/2 cup butter
- 1 cup all-purpose flour
- 4 large eggs
Filling:
- 1 (8 ounce) package cream cheese, softened
- 1 (5.1 ounce) box instant vanilla pudding
- 3 cups whole milk
Topping:
- 1 (8 oz) container cool whip or one batch homemade whipped cream, (just enough for a thin layer. I don't use the whole container)
- chocolate syrup or homemade chocolate sauce, (see notes)
Instructions
- Preheat oven to 400. Lightly grease a 9"X13" glass baking pan.
- For the Eclair Crust: In a medium saucepan, melt butter in water over medium heat and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. Mixture will be very wet. *If the sides of your pan are too greased you won't be able to get the mixture to stay up the sides so make sure to just lightly grease. No big deal but I like the crust to go up the sides a bit.
- Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don't want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don't touch or push bubbles down).
- For the Filling: Whip cream cheese in a medium bowl. In separate mixing bowl make vanilla pudding by beating the pudding mix and the milk for 3 minutes with an electric mixer and put in the fridge until set. Make sure pudding is thick before mixing in with cream cheese. Slowly mix pudding and cream cheese, mixing until there are no lumps. Let cool in fridge. When the crust is completely cooled, pour filling in, spreading to cover bottom crust. Top with layer of cool whip however thick you want it. Serve with a drizzle of chocolate syrup. *If you want to make this even better use homemade whipped cream.
Notes
Well, I am not a baker at all (just a good cook ;-)) and so far my crust is looking great! Perfect instructions! Hoping this turns out to be a delicious dessert for our Easter dinner!
My friend asked me to make this for Easter, as she had invited us over to eat. I made this exactly as your recipe says to do. The crust batter was so thin that it was liquid. There was no way I could “spread” it to evenly cover the sides and bottom of my pan. Needless to say, it didn’t come out right. I am so disappointed!
If I ever try to make it again, I’ll try the method suggested below by Texastoots.
Wow – I was soooo excited to make this recipe for Easter today.. I read all reviews and comments prior to starting. What the heck is with the crust recipe??? The batter is waaaaaaaayyyy to wet to set up on the sides of the baking dish. I actually double the crust recipe and STOPPED AT 6 EGGS. WAY TO MUCH MOISTURE!!!! Next Time I will either use Pepperidge Farm Phyllo Puff Pastry or or Redi Made Pie Crust. It is soooooo frustrating when the crust is the base of the desert and that’s ruined!!!!! It just can’t be and I am so mad, as now I have a gallon of pudding mixture and times running out…………Please explain AGAIN, WHERE THE PROBLEM MAY BE…… THANKS.
Sammi, you should have poured the mixture into the pan and tried baking it. I bet it would have turned out fine. I’ve made this for years and I actually beat my mixture with an electric beater making it pretty watery. I just pour the mixture onto a (I use a cookie sheet that has sides on it to hold the mixture) cookie sheet. I don’t try to have it go up the sides of the pan, it is not necessary. Try it again and don’t worry about it being watery, just follow the instructions, it is worth it.
Just finished making the Chocolate Eclair Cake for our Easter brunch tomorrow. Made according to your directions and the crust looks and tastes wonderful. It actually rose above the cake pan sides about an inch. I have the filling, home made fudge sauce and whip cream prepped and ready to throw together in the morning as I was concerned that it might be soggy come morning. Thank you for posting this recipe as it is a dessert that our pastor’s wife made for potluck and my mom has always talked about it.
Make sure you buy the instant vanilla pudding (like the recipe says) instead of the Cook & Serve pudding too – that makes a difference! 🙂 Was in a hurry and accidentally bought the Cook & Serve instead of instant
So I totally missed the part about not pushing down the bubbles on the crust. It came out so high! Do you think I ruined it?
It’s probably fine!
I made this cake this morning and everything went well. But, when I took it out of the frig this afternoon, the pudding was totally liquidfied and running. Why did this happen. Was nice and thick when I put it on the cooled crust. 🙁
Shoot. I’ve never had that happen. Was the crust warm when you put the pudding on.
Joni, anytime you’re dealing with things that thicken, be aware that using your finger or utensil that’s been in your mouth or has the tiniest bit of saliva on It will cause the runniyness. Saliva digests the starches causing liquifyng. I found this out when I fed my babies out of the jar and leftovers liquefied. That was 50 yrs ago. Lol.
I found the link to your blog on a recipe shared on Facebook today. I’m surprised the post is so old and we have not seen it until today, but I am glad someone on Facebook shared it so I could follow it here and see the other recipes.
The blog looks nice. I can’t believe you take all these photos of food yourself. Mine never seem to turn out as nice, even with a Nikon 3200. Nice job!
Wendy
is it possible to use cooked pudding?
I haven’t made this with cooked pudding. I’m sure it would work if you prepare it as directed on the box.
Your cropped picture and recipe are being shared at: https://www.facebook.com/photo.php?fbid=570917152927683&set=a.153562257996510.33550.153525808000155&type=1&theater with NO credit to you:(
I also got this recipe on fb, but it had a link to your website.
i like the chocolate eclaircake most of all thanks nancy
As a fellow food blogger, I just want to let you know that someone is using your picture and recipe, without giving you credit. Geez, I really don’t like that kinda thing. Here’s the link: http://linkbugbrenda.blogspot.com/
You can scroll down on the page and you’ll see your pic and recipe.
It’s being used here too: http://www.facebook.com/hapettit
I made this! Absolutely one of the best dessert recipes ever! My husband, Brother and Sister, Nephew and his wife loved it too! Thanks for sharing.
p.s. I wouldn`t change a thing. Sure, graham cracker crust might save a little time, but it wouldn`t taste exactly like chocolate eclairs. 🙂
Hi Christy. Just found your site and was amazed that you have this recipie. I have made this for years and instead of using a 9×13 i have used an 11×17 pan (but I needed to so to feed an army..lol). The first time i made it I cried (at age 16) because of the way the crust came out with what my grankids now call hills and valleys. Putting it on an 11×17 pan I don’t have to worry about it not going up the sides. My dad always called it a Giant Cream Puff.
What did i do wrong. My crust looked weird. Had. To throw the first try away. Working on second try. Tastes like an egg pancake omlett. Looked like mountains and would not go up the sides and what sides did curles over.
Well i tried for a second time. Crust turned out alot better. I mixed by hand which killed my wrist instead of dough hooks. Went up the sides nicely. Now waiting to chill and try. Looks very good.
So glad i gave it a second chance. Eas wonderful.
The crust is weird looking. Don’t worry if it doesn’t go up the sides. An eclair crust does taste like an egg pancake so this is correct!
Saw this recipe today, made this recipe today!! AMAZING!! I read thru comments as i always do before preparing..the instructions couldn’t have been any easier..so for those that had issues, you may not bake enough? I did use pre-whipped cream cheese and it worked out fine. The crust was perfect, i did onky need 25to minutes..i would say to keep an eye on it starting at 20. I made the pudding first and let it sit in the fridge while making the crust. Great dessert!!
I love this. I want to make it for an Easter party
But I would have to store it for 6 days. Do you know
The best way to store it without ruining it ?
Thank you for such a wonderful recipe!
Kristi kay
Kristi,
I’m not sure it would store for 6 days. The crust is an eclair crust so I think it would get soggy.
Do you know how many servings this makes? I am trying to make this weight watchers , I changed to sugar free pudding, fat free cream cheese & light cool whip. I also used skim milk to make the pudding, used light butter. Now i am trying to figure out ww points. How do you know how big a serving is ? Can anyone help ???
It really depends how big you cut the squares. I would say it serves about 15.
It makes ONE serving, get out the spoon!
I tried the recipe tonight and it was amazing!!!! I love eclairs and I knew this dessert was for me as soon as I laid my eyes upon it. The dough came out perfectly. I should have let the pudding portion set a little more before eating, but I couldn’t wait. I used the homemade chocolate sauce and it was really decadent and so easy, I will definitely be making this again! Thanks! <a href="https://sphotos-b.xx.fbcdn.net/hphotos-ash3/577473_550339024996999_594123075_n.jpg/"
How many servings will this make?
I would say about 15.
One, it makes ONE serving. 😉
LOL I agree, for me “ONE SERVING “😇
Hahaha!
I’d love to try this but don’t like cream cheese can you suggest any substitutions for the cream cheese??
I personally don’t feel like anything substitutes for cream cheese. Supposed Greek yogurt can be substituted but it will be more liquidy than cream cheese.
well i did exactly as the instructions say and mine crust is like cake batter does anyone else have this trouble.. i am in the process of it cooking now but its definitely not spreadable or like a CRUST.
It’s the batter for the crust so it should be like cake batter and once it bakes it will be crust like.
I’ve been making this recipe for years…We have made it with all kinds of pudding. My hubby likes vanilla – I like chocolate so sometimes I’ll make it half & half.
I drizzle both chocolate & caramel sauce on top. I’ve been known to add sliced almonds to the top and sometimes we add mini-chocolate chips.
Definitely a family favorite! 🙂
i did like the directions say but its like cake batter.. whats up with that.. ;
It should be very wet. How did it bake up?
Does anyone know what the calorie count is on this?
I don’t know the calorie count but I use skim milk, light whip cream and cream cheese so that helps.
Hi I was just wondering how I make the vanilla pudding
Jac,
You can just make it according to the box instructions. I changed the directions in the recipe to make it more clear if that helps. Good luck!
Hello, I`m from SWEDEN and I love this cake.
Wonderful!! 🙂 delightful !!
Was wondering if it would work with pre-made pudding cups instead of making the pudding?
I’ve never tried that but I think it would work.
Hi Karen,
I’m going to make this shortly, and realized that I have the pre made pudding cups instead of the mix, did you use it as you asked? How did it turn out?
I haven’t used it but I don’t see why you couldn’t.
I just made the crust and followed instructions to the letter. It was really runny so I add a little more flout but still would not stick to the the sides of the pan. I am going to go ahead and bake to see what happens. Should it be more like a dough? What did I do wrong?
It should be a wet dough but not runny. It’s ok if it doesn’t go up the sides. It just gives it more of a shell. How did it turn out?
Laurie,
Did you make sure that you brought the water and butter to a boil, and then added the flour while it was still really hot? The flour really thickens up, and you get a really stiff ball of dough. Then, once you add the egg, it will loosen to a pretty thick batter consistency. I think that’s what’s key. If you don’t boil the butter/water, or if you let it get to cool before you add the flour, you won’t get the chemical reaction that causes it to become so thick. I’m no pastry chef, but that’s what I think is what supposed to happen.
*too cool
Erin: i had posted a question and then decided to read the comments: YOU had answered by question; my crust was like runny and not a spreadable crust at all.
This looks good
How about using cresent roll dough. Would this work.
Eeeh. I don’t know about crescent dough. I guess it could work but I can’t make any promises.
Can I use no sugar instant pudding?????
Thanks I should have read the comments.
Yes, you can!
je vais aller chercher les ingredients qui me manque et je mis mets
Oh my word! I adore Chocolate Eclairs, and its absolutely tortuous that I foundnthis on pinterest after midnight and couldn’t possibly make it right now without waking the whole house! Tomorrow!
Second Hand Roze
Wondering if frozen (thawed) puff pastry can be substituted for crust?
Eclair crust is very distinctive. I’m sure you could sub but it would be a totally different dish – maybe good though?
Why are so many recipes using Cool Whip? It’s little but whipped chemicals; real whipped cream is soooo much better. Yes, it more fattening, higher fat etc. but how often does everyone eat this type of dessert to make that much of a difference? For quick dessert toppings, I use the real whipped cream in the spray cans….mostly air so few calories and fat! YUM!
I always use real homemade whipped cream in this but gave Cool Whip as an option.
Do you have the nutrition info of this recipe by any chance? Looks delicious! Can’t wait to make it!
I love this recipe it is so versatile, I changed it up a bit for my diabetic family. I cooked the eclair mix on the stove for a couple mins on low to make it thicker so it would have sides to it. I substituted the whole cream cheese for nufundel cream cheese. used sugar free pudding and cool whip skim milk and made a sugar substitue chocolate ganache. They all loved it. you can use any kind of pudding and top it with fresh berries or any fruit you want and it is still absolutely delicious.
Just found this recipe on pintrest. I absolutely love it! I am using this for my co-op cooking class. So easy, and delicious. Thank you
One word for this cake………AWESOME!!!!
Thanks for recipe.
I think there should be a “yes, it should like the dough exploded” comment in the instructions. I screamed when I opened the oven and was worried I had messed it up! The filling tastes amazing. Can’t wait to put the whole thing together and taste it. Thanks for sharing!
I concur! You should see mine! Glad I read the comments… Would have tossed it!
Just wanted to take a minute and comment on your recipe, I decided to try and make this for my husband to take to work to share with his co-workers. I was a little intimidated at first because I read the other comments and there were some that had trouble with the dough for the crust, I have never tried to make a pate a choux before but I decided to go for it and didn’t have any trouble at all, I used a foil cake pan and sprayed it lately with cooking spray. As the dough was sticky I sprayed my hands with cooking spray to help spread the dough. I was going to just use store bought chocolate sauce but decided to make the chocolate sauce too. I am confindent that the end result will be great and that my husbands co- workers will love it.
I’m so glad it turned out!
This is one of my favorite desserts, so I was so happy to find this recipe on Pinterest! We call it “cream puff cake”. Since we are trying to eat as healthy as possible, I did use fat and sugar free pudding mix, fat free milk, and ‘free’ whipped topping. It turned out great! Thanks! 🙂
Lindsay,
You’ll probably never see my post, however, as a piece of ‘unsolicited advice’ please be careful when using a lot of the sugar-free and fat-fee products.
A lot of fat-free products have added sugars and chemicals to replace the fats and some of the ingredients in the sugar-free are pretty scary. Like you, we prefer to try to eat more healthy, too. The best way we’ve been able to do that is to try to eat foods that are minimally processed and/or using ingredients as close to natural as possible. We use real butter, cream on occasion, and whatever % milk is on sale (as in, it could be whole, 2% or even skim). We’ve found that the ‘other sweeteners’ whether they be artificial, corn syrup, or stevia make us keep wanting to eat more sweet stuff – so we avoid those.
Obviously, you need to do for your family whatever you feel is best… Best wishes to you and yours! 🙂
I was worried aboutt the crust because of all the comments, but it was easy and looks great. Tonight the test will be the tasting!
OMG, this recipe sounds and looks so good it may be sinful. ;o) Thanks for the sugar high. {heehee}
I can not get this crust to work. It just slides off the sides of the pan (even with no greasing). Any tips to make it a better consistency? Or any idea what I am doing wrong? It just burns on the side of my pan
@Swan,
Are you using a glass baking dish? I think that helps to not burn. It is kind of squirrelly. If you keep on pushing it up the sides it should stick.
google eclair crust recipes. I don’t think they gave the proper directions. IT should form a ball to be able to spread, kinda like dough. As I’ve replied before, my crust is a deff redo.
Thankyou again Christy!! Fabulous easy cake, made this today and 1/3 has easily gone already, it is sooo yummy! and just like an actual eclair!!
In love and will def blog it, took step by step pics.
Glad you liked it!
Making this right now. My crust is like as tall as the whole cake pan.. Is that right?
Yes, it will settle once you bring it out of the oven and cool for a bit.
This was fantastic! I made this for Thanksgiving and I received so many compliments. This was a light alternative to the usual Thanksgiving pies. Thanks so much for this recipe! I will definitely make it again (and again, and again)! Ha!
I really want to make this as one of my desserts for Thanksgiving and wanted to know if this is something that can be made a day or so before hand? I will be making most of the things I am serving Wednesday morning, and then will be going out of town later that day to have Thanksgiving w/ the boyfriends family who live in another state. I’m prepping all of my stuff before hand so I’m not making a mess of his moms kitchen when I get there. Wanted to know if this is an ideal dessert for that scenario, or if it will be a mushy mess?
Unbelievable…a dream come true!
@Anonymous,
Nope. Just use all purpose flour.
I assume I use self rising flour?
@Anonymous,
I’ve never made it with wheat flour. I’m sure it would make for a denser crust. I think you can use pre-whipped cream cheese especially if you have it on hand.
Hello!
I’m gonna make this in a few weeks for a party with some friends and I was wondering if you’ve ever made this cake using wheat flour instead of regular white? And can I use pre-whipped cream cheese (it’s the only kind I have right now, and I have A LOT) instead of buying the cream cheese and then whipping it?
Thank you!
I followed the recipe exactly but the crust would not stay on the sides. So i put it in the freezer for 5 minutes and was able to get it to stay. As soon as i put it in the oven, the sides melted down and now what ever is left on the sides is burning. Its been in the oven for 25 minutes and it is still bubbling. It doesnt look at all like the picture….What could have gone wrong???
I have made this delicious cake for years. Also many variations such as banana pudding in place of vanilla and then I slice bananas on top with the chocolate syrup; delicious! Also have frozen this cake overnite to transport somewhere the next day. Holds up great and thaws nicely while staying chilled for hours.
This cake was so good! I liked it even more than a regular eclair. I hope you don’t mind but I shared your recipe on my own cooking blog. Thanks!
am i the only person who had a funky weird german looking pancake of a crust come out? and how did you get it to go on the sides? my mixture was too watery for that!
@brenna,
This needs to stay refrigerated so if you had it in a nice cooler it would be fine and could be assembled ahead of time.
How long will this be good for once it is all assembled? I am traveling to a family picnic (5hrs away) and would love to bring this as my dessert but would have to make it at least a day in advance. Thanks!
Nah, won’t make it. Make a bundt cake with instant pudding and pie filling addition. That is just my opinion. I am making it to take across town and that, too, is daunting. Eggs have to be refrigerated. They can go bad in as little as two hours without refrigeration.
Put your dish in a cooler with ice. Then it should survive the trip.
This was an amazing, easy, wonderful dessert! My entire family loved it! Thanks for the tips!
If you add water, flour and melted butter all at once over heat until smooth then add egg in mixer the crust is thinner and more runny, there fore when you pour it into the pan it is easier to get an even crust when baking.
I too use an electric mixer making my crust wetter but it turns out perfect. I’ve made this for years.
love the moon cake name! I have made this for years and yep it is ALWAYS a hit…I mix the coolwhip/whipped cream right into the pudding mix…always have
My favorite topping is 1/2 milk chocolate chips and 1/2 butterscotch chips drizzled over each individual piece makes a great presentation but then there was always the problem of some having too much crust and some having not quite enough….those inside piece most often requested….so a few years ago I made the crust and baked individual crusts in a silicone muffin pan…depending on how much I can get 12-16 crusts…I take a basting brush swoop from the middle out and they turn out to be perfect little nests for the cream filling. (and they freeze!) I put the filling in a large zip lock, clip a corner and filling is complete in a jiffy…drizzeled with the chocolate topping or as i just did for the July 4th gathering
topped with berries….a platter full wows em everytime and you should have seen the competition for the remaining cream in the zip lock bag 😉
I too have made Moon Cake for years. You’re just using a basic cream puff recipe for the crust. I’ve always used Pistachio pudding as filling. To fill the moon craters up! This is just as good the second day as the crust softens some. It’s been a winner for years!
I, too, have always used pistachio pudding, chocolate drizzled with crushed pistachios on top! Wonderful! I bet you could use any pudding flavor!
@Anonymous,
The crust is the same as any eclair base which is an eggy non-sweet crust. Sorry you weren’t a fan but it’s the traditional crust.
I made this today and the crust was very…um, gross? It tasted like egg and nothing else. Is there any sugar or anything that I’m forgetting to do with it? I put in the butter, water, flour, and eggs exactly as the recipe said. Help!
My crust didn’t come out like it should have. So, I googled eclair crust recipes. Hmmm. The recipe given, is not given correctly. The crust should be in a ball when speeding, not poured into the pan as what happens when you follow the recipe. Google the crust and try again. I’m not going to use the crust I just made, definitly a redo.
Jo,
This is a family recipe so I’m not sure if it’s textbook but we like it. What did your crust turn out like?
I made this Tiesday night for a Wed. Bday celebration… Crust freaked me out! Wish I could post a picture 😀 but everybody looooooved it!
Err, Tuesday 😉
Thanks for the pic. Yours had a mind of its own. Glad everyone still liked it!
I had the same problem. If I make it again, I will try to reduce the number of eggs.
We also have made this for years! Called it Moon Cake because the surface is bumpy like the moon. It is one of the first desserts my kids learned to make. Tastes wonderful and like you said very light!
@Kimberly,
What a great story! Yes, you should definitely pour on the chocolate syrup right before.
Made this for father’s day yesterday….sooo yummy! My grandpa loved it and even asked for more. Which is not normal for him because he can’t eat much and doesn’t always feel good enough to enjoy food anymore. So I’m glad he enjoyed it! I would call it creampuff pie! Tastes just like a creampuff but so much easier to make! The only thing I drizzled the chocolate syrup on the night before and when I went to serve it was a mess chocolate smeared all over the top. Didn’t look nice but tasted great!!! Next time I will wait to drizzle the chocolate on right before I serve it.
Thanks for the recipe! Loved it!
Made this last night. It was divine. My whole family went crazy over it! Next time I will have to make two pans. (We have six kids, including three big boys and my husband is a BIG athletic guy. They eat tons!) Thanks so much for sharing this. Saw it on Pinterest. 🙂
Making this as I type and it is looking great. I cannot wait to eat it!
Thanks for sharing this, my hubby and kids are going to love it!
eatcraftsow.blogspot.com
Yum! This look so delicious, and a nice cool desssert for summer! Adding to my mile long “must try” list! =)
This looks awesome! I make a similar recipe with chocolate pudding instead. Do you think you could make individual ones? By cooking the pastry in muffin tins?
Thanks!
TBG
You most certainly can! Bake at the same temperature, and decrease the time. I’d start checking after about 7 minutes. Happy cooking!
Must you use a glass baking pan or can you use any type of baking pan
You can use any baking pan.
This was awesome and super easy! My husband loves eclaIrs and he devoured this. Thank you!
THIS SOUNDS LIKE A WAYYYYY DANGEROUS RECIPE TO HAVE ON HAND – YUM!!
xo
http://www.NorthernCottage.net
My aunt always made this when I was a kid and I always wondered what it really was….but we called it MOON CAKE! Love your blog.
If you add the water melted butter and flour in the pan all at once, then cook it, until it boils and gets thick enough to leave the sides of the pan, then add the eggs one at a time, the batter will be thinner and spread more like a cake in the pan. same baked results. Have been making this recipe for years. always popular!
i can’t believe i haven’t commented on this heavenly dessert… JD and I LOVE IT! whenever we have to make a dessert for anything this is the first thing that comes to mind. YUM!
I make something similar but much easier. It uses Graham Crackers layered with a mix of French Vanilla pudding, cool whip and a little extra vanilla. You make it in two layers, let it refrigerate overnight to soften the crackers. The next morning frost it with canned chocolate frosting. (Of course you could make your favorite frosting.) This is a favorite of my family and most anyone who has tasted it.
We make this one too, but it is called No Bake S’moore Cake. I would say it is totally different from the Chocolate Eclair Cake..but love them both..
I want to try your version!
This recipe is fantastic! We call ours Cream Puff Dessert, but I may have to change the name. 🙂
i made it, it came out great! ur presentation in the pic is 100% better than mine looks, but it tasted great! and it made for a happy husband!!
hi christy-im a friend of heather mcmullins and happened to stumble on your blog. Im seriously buying all the ingrediants to this recipie TODAY and making it. looks delicious!!!
i LOVE eclairs!!
btw, you have a beautiful family and congrats on ur pregnancy!
tracy