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Cream Puff Chocolate Eclair Cake
Cream Puff Chocolate Eclair Cake
"This amazing cake has a choux pastry based and is topped with irresistible chocolate eclair filling. Cream Puff Chocolate Eclair Cake is always a hit! Cream puff chocolate eclair cake is layered with a choux pastry, a silky smooth chocolate filling, a vanilla pudding and cream cheese layer, followed up with a sweet whipped topping. This one-pan dessert is truly mouthwatering! This cream puff chocolate eclair cake can be stored in the refrigerator sealed with plastic wrap or a tight lid for 3-4 days."
Serves20
Preparation Time55 min
Chilling Time35 min
Cooking MethodNo Bake
Cooking Vessel Sizelarge Sauce Pan, Hand Mixer, 13x9 Baking Dish
Ingredients
- 1 cup Unsalted Butter Stick
- 1 cup Water
- 1 cup Unbleached all Purpose Flour
- 4 large Eggs
- 2 ounces Semisweet Chocolate
- 2 tablespoons Butter
- 1 teaspoon Vanilla Extract
- 1 cup Confectioners Sugar
- 2 tablespoons Hot Water
- 4 cups Milk
- 8 ounces Cream Cheese
- 8 ounces Whip Cream
- 3 teaspoons Chocolate Syrup
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In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. With a wooden spoon, beat in eggs, one at a time, beating well after each egg.
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Spread in bottom and up the sides of an ungreased 9×13 inch pan. Bake at 400 degrees F for 35 minutes. Cool completely.
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