Eclair Cake
(c) A Marcy Goldman, BetterBaking.Com Original Recipe
www.BetterBaking.Com
Éclair Cake
A choux paste bottom bakes up into a golden crust. It’s filled with a special cream cheese filling, and then topped with fudge sauce or glazed, fresh fruit (such as strawberries and kiwi). A pretty dessert that is both elegant and easy.
Ingredients
- Choux Paste Crust
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon pure vanilla extract
- 4 eggs
- Filling
- 1 8 ounce container cream cheese
- 1/4 cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1 large (5.1) ounce box instant vanilla pudding
- 1 cup whipping cream
- 2 tablespoons confectioners’ sugar
- Topping
- Fresh fruit and apricot Glaze
- or, Warm Chocolate Fudge Sauce
Preparation
Step 1
Preheat oven to 375 F. Line a baking sheet with parchment paper. Generously spray a large quiche pan of 9 by 13 inch pan with non-stick cooking spray. Place on baking sheet.
In a 4 quart saucepan, heat the water, butter, salt and sugar to melt butter and come to a boil. Add in the flour and mix to make a thick mixture that should form a mass or a ball. Remove from heat and let cool 15 minutes. Stir in the vanilla.
Remove the flour mixture to a medium bowl. Briskly whip in one egg at a time to make a smooth batter. Spoon into prepared pan. Bake until golden brown all over, about 30-40 minutes.
Remove from oven.
For the filling, cream the cream cheese until softened, adding in the confectioners’ sugar and vanilla. In another bowl, prepare the pudding as per package directions. Blend cream cheese and pudding mixture together. Spoon into pastry crust.
Whip the whipping cream with the confectioners’ sugar and spread on cream cheese filling.
Chill a few hours.
To serve, arrange sliced fruit (such as kiwi and strawberries) on top and glaze with warm apricot jam. Alternatively, drizzle on hot fudge sauce.
Serves 8-10
© This is a Marcy Goldman/BetterBaking.com original recipe