Project Description

Chocolate Eclair Cake

Like an eclair in sheet-cake format, this dessert is sure to please all ages!

  • Base:

  • ½ cup butter

  • 1 cup water

  • 1 cup Baker’s Choice flour

  • 4 eggs

  • Filling:

  • 2 cups milk

  • 1 3.5 oz. pkg. vanilla pudding

  • 1 egg yolk

  • ½ pt. whipping cream

  • 2 tsp. vanilla

  • Icing:

  • 4 Tbsp. butter

  • ¼ cup dark chocolate chips

  • 1 cup powdered sugar

  • 1 tsp. vanilla

  • 2 Tbsp. milk


Base: In saucepan, bring water and butter to boil. Remove from heat; add flour and mix. Add eggs one at a time, mix well after each. Spread on greased 11 x 17 cookie sheet. Bake at 400°F for 30-40 min. until golden brown. Cool.

Filling: Cook pudding according to package. Place in a bowl; cover with plastic wrap that touches entire surface to prevent film from forming, place in fridge until cool. Whip cream with electric mixer until soft peaks form. Add vanilla, whip to form stiffer peaks. Fold into pudding. Chill 30 min.

Icing: Melt butter and chocolate chips. Remove from heat; add powdered sugar, vanilla, and milk.
Spread chilled pudding mixture over puffed pastry. Drizzle with chocolate icing. Refrigerate until serving (best served within 2 hours); refrigerate leftovers.