Eclair Cake

June 09, 2013

An eclair made into a cake. Puffy pate choux crust topped with french vanilla pudding, whipped cream, & chocolate sauce. An easy, yet elegant dessert to serve a crowd.

Pate Choux (crust):
1 cup water
1/2 cup butter, cut into tablespoons
1 Tbsp sugar
1/8 tsp salt
1/2 tsp vanilla
1 cup flour
4 large eggs
Topping:
1 (3.4oz) box French Vanilla instant pudding
1 1/2 cups cold milk
1 (8oz) tub whipped topping, divided
1/4 cup Chocolate Syrup

Combine water, butter, sugar, salt & vanilla in a large saucepan. Heat until boiling & butter has melted. Remove from heat & add flour, stir briskly with a spatula. Using a hand mixer, quickly beat in...
See the full directions on my site

Nutritions

Calories
48

Sodium
32mg
1% DV

Fat
1g
1% DV

Protein
1g
3% DV

Carbs
8g
2% DV

Fiber
0.6g
2% DV

Baked