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
My family loves you French roll-ups. We used fresh raspberries in the filling, everyone loved them! Tomorrow I’m making your Chocolate Éclair Cake for a luncheon.
You may be my new favorite recipe site!
Thanks a bunch,
Linda
Thank you Linda!
Sooooooo delicious! I’ve made this cake a gazillion times now and I’m satisfied every time!!!!!!
😍😍😍😍😍
Thank you! I love hearing that.
Just curious if this better when it has refrigerated for awhile or if it matters.
You definitely want everything cold but once it’s cold it doesn’t matter how long.
Great recipe, could you do this as cupcakes?
I’ve never tried it. Great idea though!
I made the “mistake” 🙂 of making this for a birthday party in my family once, now I am required to bring it to every family get together. Everyone LOVES this cake!!!! Thank you for the recipe 😀
It’s a keeper, right?
The chocolate eclair cake was amazing!!!!
What are the measurements of ingredients if I were to make this in a 9″ pie plate?
Shoot! I’m not sure. I would think it would probably be around 1/2 of everything but I haven’t tried it so I can’t be sure.
I’ve been make this dessert for a few years now, we call it Cream Puff Cake and I use shaved chocolate in place of syrup sometimes. We make it in a few different varieties. Try using Lemon pudding and a touch of grated lemon peel for garnish, Sooo Good! . Or chocolate pudding or banana pudding. I want to try it with a strawberry pudding and garnish with fresh berries! Remember when cool whip made the flavored toppings? We did a chocolate/chocolate and a vanilla/strawberry. Sure wish they’d do the flavored toppings again.
Happy Creating,
Barb
Ooh. Those versions sounds good!
I made this for an office pot luck lunch- Holy Smack! I found that Hershey makes a Special Dark syrup, which is what I used for the drizzle.
Next time I make this, I may cut back on the milk in the pudding, I think all the beating of the pudding and cream cheese caused the pudding to become a bit runnier than it should have been.
Love, love, love this recipe. So much more refined than the graham cracker version.
made this this afternoon.. i am not a baker or a great cook.. this was easy peasy! i did the crust exactly as told in recipe, came out looking just like the pictures…. i too am putting the chocolate syrup on just before serving as most likely it will get runny. i love eclairs and i can’t wait to try this later tonite! thanx for the great recipe!
Yay! Glad you liked it!
Very good….base came together so well and tastes great! Much easier to make than I expected but pretty impressive for company. I’ve halved this recipe twice now and used a 9×9 which was lots for 4-6 people. Didn’t have chocolate syrup either time so I made a coffee syrup once and a nutella sauce the next. Worked great. Not sure why it won’t let me choose 5 stars but this one deserves 5
Thanks. Sometimes that rating thing is quirky!
This recipe was shared by a dear friend. Going to try tomorrow. Curious if using a gluten free flour would alter the crust. What are your thoughts on such a substitue?? Thanks for the recipe and looking forward to the official taste test tomorrow.
Shoot. Never tried gluten free. Let me know if it works!
Would like to try with a coconut flour crust, anyone ever tried that before?
I make this dessert every time I go to a party or pot luck. This is the most easiest dessert you can make. Turns out delicious every time. Everyone just loves it and always asks me to print them out a recipe. You won’t be disappointed with this fabulous dish and I can guarantee you won’t stop at one piece. Thanks
I’m so glad you like it like I do.
looks yum will make it today.. tk u..
This is perfect! I just got a request to do an eclair bday cake 🙂 love your photos btw
You’ll love it!
I made this and it was delicious!! My crust poofed up really high, I didn’t think it would. I loved it and so did the rest of the family. This one is a keeper. Thanks for the recipe!
Oh that makes me happy!
Oh My Goodness! I am currently making my 6th one this month alone! I work as an at home nursing assistant and my employers can’t get enough of this dessert 🙂 So good and fancy looking yet so easy to make, Just about have this recipe memorized!
Wow. You’re putting me to shame!
I just made this and it is to die for. Had to adjust the recipe slightly on the filling as our packaging sizes in South Africa differ from yours – but I must tell you this is going to become a favourite with my family. No more travelling to the shop for eclairs just make a whole big dish full yipee!
Ooh! All the way from South Africa. I love hearing that.
Could you please help me? I made a mistake and I want to know if it will ruin everything. Instead of putting the flour first I put the eggs then stirred in the flour. Should I just throw it away or can I still bake it?
You should be able to still bake it. How did it turn out?
Has anyone tried doubling the recipe yet? I plan to make this for a family event but I want to make sure there is plenty to go around because it looks so yummy!
I promised my wife no more sweet baking till after New Years, but luckily I am classifying this as a breakfast food. If I survive I’ll return to post the assured results of utter delicious, but first I have to survive.
HAHAHAHAHHAHa.
Let me start with, I love your blog’s name! This recipe looks amazing, I can’t wait to give it a try.
Thank you!
Hi Christy. I didn’t have Cool Whip or whipping cream, so I made cream puffs using your eclair cake recipes. Yum! Everyone at a family gathering loved them. A young man at the gathering with a recent knee injury told me that he got up on his bum leg to get another cream puff! I’ll make them again for another family gathering–different folks–but I know the result will be the same. Adding cream cheese to the pudding makes the filling just dreamy, and your chocolate sauce is the perfect topping. Use two recipes of the crust to one recipe of the filling and one recipe of the chocolate sauce. Makes 50 generous tablespoon-sized cream puffs. I must try the cake, too.
Thx Christy!
Sandra
Ooh! I’m going to have to try cream puffs! Great idea Sandra (that’s my sister’s name)
Hello Christy-I found this recipe a year ago on facebook. I am sorry I haven’t commented sooner. This dessert is the bomb! Everyone in my home loves it, my friends and their kids love it. I just made it for my girlfriend’s birthday last Sunday and I have to make it again this Sunday for my husband’s birthday and again for Thanksgiving! It tastes better each time I make it! Other than cooking the chocolate sauce a little longer to make it thicker, I follow your recipe to a T and it always perfect.
Thank you! I agree. Mine tastes better every time I make it.
Just made this for my hubby’s birthday!!! Amazing:) One suggestion would be to not bother greasing the pan. Stands on sides better and there’s enough butter in the recipe to avoid any sticking anyhow.
i have been making this cake for about 30 years and back then we called it craters on the moon. Everyone always enjoyed it .
My crust came out beautiful cooked it for only 25 min , I can’t wait till I sit down to eat it.
I want to make this for a bake sale auction. Can I make this recipe and divide into 2 tea cake size pans?
I’m not sure how big a tea cake size pan is? I think you could use any size pan really.
I just made this and it changed my world. I used a gluten free flour mix and it still turned out wonderful. Wow!
Haha. Good to know it works with gluten free flour.
When I originally left a comment I seem to have
clicked the -Notify me when new comments are added- checkbox and now each
time a comment is added I get four emails with the same comment.
Perhaps there is a way you can remove me from that service?
Many thanks!
Looks really east to make and so good, thanks a lot
My whole family loved this!! Went exactly by the recipe and even made the whip cream and chocolate sauce homemade! Made it for my moms bday and will be making it again for my grannys next week!! Thanks for this awesome recipe!!
You’re welcome!
We call this Cream Puff in a Pan…..a family favorite! 🙂
I was so excited to try this recipe out… I decided to make it for my husbands birthday… It’s his favorite doughnut/pastry. I added a tablespoon of sugar to the batter, a teaspoon of lemon, and a dash if vanilla. I was a little scared of the bubbles because they were so big but after I put it all together and took the first test bite… Oh my goonies! So very very good. I mean, crazy good!
Nice! I like the idea of making a cake instead of individual ones! Both are delicious, but the cake seems less time-consuming.And that “measly corner piece” still looks delicious!
This has been the weekend of “all things from your blog!” I made the creamy Tuscan dip & the peanut butter gooey cake for a night in with my college friends. Both HUGE hits! Today I made this eclair cake to take to my mom & dad’s for father’s day. My husband & I are both big fans of eclairs, so I was actually thinking of him when I made this. This was delicious! My mom kept saying, “this is a keeper” with every bite. I took your advice & made homemade whipped cream & chocolate sauce ( your recipe for this was both simple & delicious-I don’t think I will buy it ever again).
I will be making this again & again. Thanks, Christy, for keeping it simple and wonderful. I have enjoyed everything I have made from your blog!
Jamie,
Wow! You went all out! I’m so glad that I could make you all happy!
Love this it turned out GREAT !
Today is my wedding anniversary so I told my husband to make dessert while I will handle the main dish. My husband made this last night and it turned out perfectly! So it’s a no fail recipe 🙂 my mom made this when we were younger and we also know it as “moon cake”.
Just made this for Easter, and it was a huge hit! Will definitely be making again. Thank you for sharing.
Yay!
I am lazy and did not read all the comments…SO did not see if you addressed the subject of cooking this at higher altitude.
My Daughter Celeste in Colorado made this and said the crust went over the sides of the pan while baking it (eeek!…haha). I told her just to scoop it back in and that it just gets covered up anyway.
Any ideas?
I have made this two or three times and love it…Thanks for sharing it and for your response!! 🙂
I wish I had some tips. I’m not familiar with high altitude cooking. I’ve had readers make it in Denver and have had no problems.
I’ve read the comments below and note that it is best assembled the day of making. Can you make the crust the day before and then assemble on the day? Then once assembled, can you refrigerate it for say 3 hours? Or will it ruin the crust?
Opps just read above you can make in advance but put the homemade cream on the day of serving. Could You make this in a metal, non stick, clip release cake pan so you could derive it on a plate.???
Sure! I don’t see why not.
I made this today. The pics were helpful. I was able to lift the entire crust out to a platter. I am not easily impressed but the directions were perfect and the dessert was amazing!
Dulous,
Haha! Thank you. That’s a HUGE compliment…
Did you lift it out of your glass dish once assembled or before you put the pudding etc in the crust?
Hi!
Thanks for this superb recipe. I will try to cook it soon. But I have 2 questions. How does a typical American cup look like? Or how much ounces does it have? And what creme cheese do you use?
Thank you!!!!
An American cup is 8 ounces. I always use Philidelphia cream cheese. Good luck!
quick tip for making the dough easier to spread: wet the tip of your fingers a bit with some cold water and use them to spread the dough up the sides, doesnt stick to your hands and easier to spread
Thanks Amy!
This recipe is circulating on Facebook. One of my friends shared it so I decided to try it. It is really good and it really does taste just like an eclair. I was really worried about the crust as it was baking but it turned out perfect! Delicious!! I’ll make it for a crowd next time. For right now, my hubby and I have to eat it all. Oh well. :-/
Haha. Glad you liked it!
Seriously…whaaat!!
Amazing!! love it, trying it, pinning it, drooling over it!!
I just HAD to come back and comment again… we made this again tonight but made it as a sugar free cake: fat free/sugar free pudding instant pudding mix, and whipped cream sweetened with a touch of Splenda. Also used reduced fat cream cheese and it still came out absolutely fabulous!! We used pre-made syrup – Torani Coffehouse Dark Chocolate syrup (so yeah I guess it had a bit of sugar in it) and in the end, it still tasted just like an eclair, although a little more diet friendly. I am thrilled to have found your site!
Ooh. I love torani syrups. They are the best. Good to know I can make this skinnier…
Hello! Every Sunday night at our condo a group of us get together and grill. I always bring dessert. We’ve been living in our condo for a year and a half. I made this dessert last night and was told by many that this was the best dessert I’ve ever brought. Thank you for the recipe. I did cook the flour, butter, and water on the stove all at once and put the crust in individual muffin cups instead of a baking dish. I was able to make 21 crust cups that way. I also let people put their own eclair together it make sure the crust didn’t become soggy.. They loved being able to control how much filling, whipped cream and chocolate sauce to put on. I will be making these again.
Great idea to make them individually!
And I froze the left over crusts and we enjoyed the left overs on Tuesday night so things were able to be refrigerated for a few days and still tasted fresh! Might suggest making the crusts whenever and freezing them for a quick dessert fix. Thanks again for the recipe! I won’t make the grahm cracker versions anymore. Happy Baking!
Kelly, Good to know that the crusts can be frozen. Thanks for the tip!
Had trouble with a running pudding cream cheese mixture. It was set the night before. What did I do wrong?
Eek. I don’t know. It’s definitely wet but shouldn’t be runny. Did you use instant pudding?
To all having troubles with the crust…
Think of adding the eggs in the same context as ‘tempering’ eggs – you want them cooked, but not scrambled. Use a heavy-bottomed pan, ensure the butter and water are at a full boil as was described, then turn off the heat. Quickly mix in the flour while the pan is still on the burner, then remove and incorporate the eggs as described. Make sure each egg is fully incorporated so the dough looks nice and satiny, not shiny or slippery. You need to move quickly, yet thoroughly mix so the eggs can be fully incorporated, so the pot and mixture needs to be hot, but not so hot that the eggs will instantly scramble up when they are added. For ease, I suggest cracking the eggs and keeping one each in four different ramekins or something.
I hope that makes more sense.
Also, the crust will puff up very much like a German pancake, except all lumpy and uneven. It will drop when it is out of the oven and cooling.
To the poster of this recipe. G-d bless you. This stuff was awesome to eat!
Thanks!
For some reason I can’t print recipes on your site.
want to know if I can make this gluten free using gluten free flour….had anyone ever done that and what are the results ….any adjustments to the recipe?
Judy,
I’ve never tried it. I’m not sure how it would turn out…
You need to add the flour WITH the water and butter. Bring up to a boil, stirring constantly, and when it balls up thoroughly, take it off the heat. Then, beat in your eggs ONE egg at a time until completely beaten in, then mix the next until very thoroughly mixed in….. The result will be much improved for you. I’ve been making cream puff pastry (what I call it) for many, many years. My mom was a baker. All proper recipes tell you to do it this way. Hunt out works by Nick Malgieri (ie Perfect Pastry) and a few other educators in cooking. You’ll be glad that you did. I learn from those books and enjoy cooking more with great techniques. Otherwise, excellent recipe!!
Greetings from Nova Scotia! Two questions for you please Christy, how many servings and how far in advance can you make this dessert? Thank you so much, love your blog!
Servings? I would say about 12-16 servings depending on how big you cut them. You could definitely make this a day or two ahead of time. If you are using fresh whipped cream you should serve the day of.
I had the same problem as many have posted here, the mixture for the crust was too runny, not sure what went wrong. But I added more flour until it had about the same consistency as in the pictures and that worked fine. I also see some comments about different ways to mix it. Does that really make a difference?
I used two smaller pans. The first one i poured the chocolate syrup on immediately, which became a mess very soon. The second one i made with only filling and cream on top and added the chocolate syrup at the last moment when serving the cake. That looked much better :). Oh and it still tastes great without the syrup. I’ll also try some of the variations that people suggested in the comments.
I have mixed it both ways and it always turns out the same for me.
Just wanted to leave a quick comment to say I have made this twice. My husband LOVES chocolate eclairs. I promised him I would try and make some sometime but found this instead. So glad I did. It was a little runny the first time ( I didn’t allow the pudding to set before adding the cream cheese). Made it again yesterday and it was perfect! Didn’t have any issues with the dough. I did everything by hand, used cool whip and made a chocolate ganache type sauce. My family loved it. No leftovers! Thank you for this recipe.
This was AMAZING! The first time I made it we only had a chocolate grand marnier sauce, and…..wow. The second time I made it, due to requests for a repeat, I used a coffee-chocolate sauce which was also great. Although not quite as completely amazing, but still extremely tasty, you can make a gluten free version by substituting half gluten free plain flour and half rice flour, and making the vanilla pudding by hand (packet mixes have wheat extracts 🙁 ). Each and every time I’ve made this (three in two weeks!) it has been an absolute winner. Thanks for a great recipe!!
I was scrolling through the comments to see if there was a gluten free option, Thanks for the info for that!
now I know we can try it, I was so desperately hoping so, it looks so good!
Great recipe. You really should specify what kind of flour.
All my recipes use all purpose flour unless I specify otherwise. Thanks for the tip. I’ll change the recipe to be more clear.
I made this yesterday, and all that’s left is one lonely little row, lol. I was super-worried about the crust after reading the comments, but pfffft, the directions are crystal-clear and I had no problems whatsoever. It went up the sides with ease, and turned out perfect and yummy. I would never have considered mixing vanilla pudding and cream cheese. Next time, I’m definitely using chocolate pudding, and making homemade chocolate whipped cream (if I can figure out how, heh.).
Thank you so much for this amazingly easy, delicious, and super-addictive dessert!
So, I stumbled across this recipe on Facebook, of all places… I’m a recently diagnosed diabetic, so.. things like this really sorta depress me some, but I took the challenge to make it somewhat diabetes friendly, and substituted sugar free for the pudding, cool-whip and the chocolate sauce, and I have to tell you.. It came out amazing!
Great news!
I’ve made this recipe a number of times for different groups of people and it’s always a hit. It’s fantastic. You’re making me look like a great cook! Thanks so much!
I’ve made a similar recipe for over 20 years, however the person who gave it to me called it cream puff cake. The crust is made exactly the same and my glass pan looks the same with it pushed up the side and then the eclair or cream puff look when baked. The big difference is the recipe I was given called for slicing bananas on the crust prior to putting on the cream cheese/vanilla pudding mixture. I also was told to use Chocolate Magic Shell (ice cream topping) to drizzle on top. It was more for decoration than taste, as it didn’t run like choclate syrup does. It’s always been a favorite at family get togethers and work pot lucks.
Try using Smuckers hard shell ice cream topping for the top. It works great and can be put on the day before.
Can you use homemade Bavarian cream?
I’m sure that would be fabulous!
Can you use homemade Bavarian cream?
WHY???????????????? Twice I tried this and twice the crust was runny, like pancake batter. I am not sure what I am doing wrong. Do I have to let my butter-water mixture cool before adding the flour, or do it right after removing it from the heat? This looks REALLY good and I want to try it, but getting frustrated.HELP!!
The crust is runny. Did you try baking it? You do not have to let the butter water mixture cool at all.
Make sure the water/butter has come to a boil and add the flour as soon as you remove the pot from the stove. Stir it vigorously and it will form a ball once the ingredients are all incorporated. You also need to add the eggs immediately after the flour mixture so everything is still hot. I find it helpful to beat all the eggs ahead of time to be added to the mixture (I do this in a measuring cup then add it 1/4th at a time). Beat the mixture well until each egg is incorporated, you will definitely notice the texture change.
This is a great recipe Easy to make. I’m making my third one today and had to say how good it really is. Thank you so much for sharing
I made this for Father’s day with the help of my 8 yr old daughter, Marisa. It was fabulous, a huge success, we all devoured it. I am definitely making this again. It’s a keeper!
My daughter and I like to bake together as a “daddy daughter” activity. We found your recipe, and HAD to try it! We modified it by using our “square cupcakes” pan, making 12, small squared off eclair “puffs”. They were AWESOME! And BEAUTIFUL! I wish I knew how to send you a picture, but believe me, they were great! We will definitely be making these again!
Awesome story!
Made this yesterday and it was fantastic. The only part I had trouble with was telling when the crust was done. Mine took around 35-40 minutes. It is a brilliant crust, love how it rose- looked almost “hilly”
I had taken it out earlier 25 minutes then realized it wasn’t done and was able to put it in quick enough for cooking to continent,
I mixed the eggs in, using a fork, no electric mixer. I didn’t find the dough to be overly wet.
I was surprised that it kept well overnight, great for breakfast the next day!
Great recipe and will be using again.
BY FAR one of the BEST desserts that I have ever made! I made a small pan, and a few in my muffing tin… I liked the muffin size better! cooking time was shorter, but it was perfect. It made for a 3-4 bite desert, which was perfect!
I have every tried making this type of dough before, but it was so much easier than I expected!!!!
Crust comment: My mixture of water, butter, flour & 4 eggs was more of a liquid than something to spread on bottom & up sides. My water & butter cooled down before I added the flour & eggs, and that is the ONLY reason I can find that it became a liquid. Anyone have any thoughts on this?
I did not even finish the rest of the cake since there were no sides to the cake and it was flat, flat, flat.
Thanks for any suggestions: Also, I’m not giving up……..making another one right now, but going to add flour when the butter/water is removed from stove.
Thanks for any help, Cathy
Cat, I would think that the water/butter would have to be hot. I had my eggs ready in individual lil bowls, so that I could just pour them in. Secretly, I was affraid that I would scramble them, but when I added them, I QUICKY mixed it all in with a wooded spoon, and then added the next as soon as it was all incorporated. It didn’t seem like it would spread, but then it was like magic! lol. Try it again! it rose alot more than I expected!
Good Luck!!
Do you think this could be made sugar free?
I’ve had it sugar free and it was great.
Just made this, was so easy and I think it is going to be a favorite of mine and Hubbys. TY for posting it.. Yummy!
It’s my hubby’s favorite. Super light.
Christy,
My mom has requested this for Mother’s Day :). Is this something that could be made a day ahead or would it be too soggy the next day?
I’ve made it a day ahead of time. I think it’s best day of but it still tastes good next day.
This recipe is different. The eclair cake I have is graham cracker seets then layered with ff French vanilla pudding mixed with ff cool whip. Keep layering the graham with this mixture and then top with hersheys cake frosting from betty Crocker.
Can this recipe be successfully halved in an 8 x 8 baking dish?
Never tried it but I don’t see why not?
I’ve also made this for years and it’s always a huge hit. I have always used a hand held electric beater to mix the butter/water/flour/egg mixture. I also have always spread it on a cookie sheet with sides on it. This makes it go farther. It will not be as tall but I usually cut my pieces about 3 x 3 inches.
I have also made it with chocolate pudding then spoon either cherry pie filling or fresh strawberries on it. Making it a kind of Black Forest Eclair Cake. Delicious!
i tried this pie very good but today i made the home made eclaire cream even better but loving all your recipes
This looks very yummy! Thanks for sharing.
Made this yesterday for Easter lunch. It was wonderful! I was a little freaked out about the crust but it came out perfect. Thanks so much for sharing!!