Chocolate Eclair Cake
This is a great spin on the traditional chocolate eclairs, using a choux pastry dough and keeping it ismply by adding cream cheese, vanilla pudding, a chocoalte ganache and whipped topping! Its amazingly easy and tastes so good!
Servings 24 people
Ingredients
Choux Pastry Dough
- 1 cup All purpose flour
- 1/4 tsp salt
- 4 large eggs best at room temperature
- 1 cup water
- 1 cube butter
Topping
- 2 1/2 cup cold milk
- 8 oz cream cheese softened
- 2 pkg Instant Vanilla Pudding mix
- 12 oz Cool Whip
Chocolate Ganache
- 2 tbsp butter
- 3 oz chocolate chips I like using semi sweet
- 3-4 tbsp milk
- 1 cup powdered sugar
Instructions
- Preheat the oven to 400 degrees F
- Bring the water and butter to a boil in a medium saucepan.
- All at once, add the flour and salt to the butter mixture, and stir until it forms a ball. Turn off the heat and let the dough cool for a couple of minutes
- One at a time add the eggs, making sure each one is mixed in thoroughly before adding another one.
- Spread the choux dough onto a jelly roll pan (10 by 15 by 1 inch pan). Bake it in the oven for 35 minutes.
- When you take it out of the oven, use a fork to pierce the bubbles in the dough while it is still hot.
- Allow the pastry to completely cool while you prepare the rest of the toppings.
- Add your softened cream cheese to a stand mixer or use a hand mixer to whip up the cream cheese and soften it further.
- In another bowl whisk the vanilla pudding mix and milk together until it thickens.
- Slowly add a small amount of pudding into the cream cheese, making sure it is thoroughly mixed ini. This will prevent the cream cheese from clumping and leaving lumps.
- When the pastry is cooled spread the pudding mixture over the entire cake, making sure it is spread evenly.
- Now take your cool whip and spread it over the top of the pudding. Put the cake in the fridge while you prepare the chocolate ganache for the top.
- While the cake is in the fridge, heat the butter and chocolate chips in a small saucepan on low heat. You want to do it low so you dont burn the chocolate or cause it to seize. I like to use a whisk to mix this together.
- Once the chocolate and butter are combined and melted completely, add the milk and powdered sugar alternately until you have used it all and have created a nice smooth chocolate sauce.
- Drizzle this sauce all over the top of the cake and put it back in the fridge for at least an hour before serving.
- Cut into squares and serve!