I changed my original recipe for the eclair cake to make sure I had double the amount of pudding. We enjoy lots of creamy pudding as an actual eclair would have.
The original recipe has less pudding but everything else is the same. Who doesn’t love lots of creamy pudding?
It seems over the years short cuts have been taken to make a dessert quicker and easier.
The crust is made the way cream puffs or eclairs have always been made for the exception that this recipe is made in a 13x9 in. pan.
I did take a short cut by using instant pudding which I really didn't want to but today wasn't the day to make the from scratch pudding.(I will do it but not today). I do feel it would be better using homemade pudding. IMO
Here we go!
Bottom eclair crust
1 stick butter
1 cup water
1 cup flour
4 eggs
Preheat oven to 400 degrees. Slightly Grease your pan(I used a 13"x 9"glass baking dish). Just ever so slightly....I used a light spray.
In a saucepan combine butter and water. Bring to a boil. Remove from heat and with a large spoon stir in flour until it thickens. It will work away from the side of the pan. Using a hand mixer add eggs one at at time until all are blended.
The mixture will be somewhat gooey but I thought easy to spread.
Add mixture to baking pan using a large spatula and spread around the pan trying to get some up the sides. Bake in 400 degree oven for 25 to 30 minutes. Please Note: Watch oven carefully, mine was baked to a golden brown in 20 minutes.
Remove from oven and allow to cool completely.
1 stick butter
1 cup water
1 cup flour
4 eggs
Preheat oven to 400 degrees. Slightly Grease your pan(I used a 13"x 9"glass baking dish). Just ever so slightly....I used a light spray.
In a saucepan combine butter and water. Bring to a boil. Remove from heat and with a large spoon stir in flour until it thickens. It will work away from the side of the pan. Using a hand mixer add eggs one at at time until all are blended.
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Add mixture to baking pan using a large spatula and spread around the pan trying to get some up the sides. Bake in 400 degree oven for 25 to 30 minutes. Please Note: Watch oven carefully, mine was baked to a golden brown in 20 minutes.
Remove from oven and allow to cool completely.
Note: I doubled the instant pudding for a double thick amount of pudding.
Eclair cream
2-5.1 oz.package real vanilla instant pudding
4 cups milk
1-8 oz. softened cream cheese
8 oz. cool whip
Eclair cream
2-5.1 oz.package real vanilla instant pudding
4 cups milk
1-8 oz. softened cream cheese
8 oz. cool whip
Chocolate syrup( drizzle or more)lol
In a large bowl make pudding and allow to thicken in refrigerator. Once thickened beat in slowly softened cream cheese and 4 oz. cool whip. Refrigerate until crust is completely cooled.
Once crust has cooled top with pudding cream cheese cool whip mixture. Top with remainder of cool whip and drizzle with Hershey syrup or you can shave a Hershey bar and top the mixture with the shavings.
Enjoy!
In a large bowl make pudding and allow to thicken in refrigerator. Once thickened beat in slowly softened cream cheese and 4 oz. cool whip. Refrigerate until crust is completely cooled.
Once crust has cooled top with pudding cream cheese cool whip mixture. Top with remainder of cool whip and drizzle with Hershey syrup or you can shave a Hershey bar and top the mixture with the shavings.
Enjoy!
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