Chocolate Éclaire Cake
A cross between a Cream Puff and an Éclaire. Scrumptious. If you are making the pudding from scratch, you will need 2½ hours extra to prepare this dessert. The hot pudding needs to chill 2 hours before combining it with the whipped cream.
Servings: 12
Calories: 218kcal
Ingredients
Pastry:
- 1 stick unsalted butter 8 tablespoons
- 1 cup water
- 1 cup flour
- 4 eggs
Filling:
- 2 cups Homemade Vanilla Pudding or prepared pudding
- 8 ounces whipping cream whipped
Frosting:
- 1 cup powdered sugar
- 2 tablespoons unsalted butter softened
- 2 ounces unsweetened baker's chocolate melted
- 2 tablespoons milk
Instructions
Pastry:
- Heat oven to 400F degrees.
- Bring water and butter to boiling.
- Add flour and mix.
- Beat in eggs, one at a time.
- Grease a 9" x 13" cake pan and spread the mixture in the pan.
- Cut a hole in the center of the batter for air to escape.
- Bake for about 40 minutes until the pastry is golden brown.
- Remove pastry from oven and cool it on a wire rack for a few minutes.
- Cut the pastry in half (horizontally) so you have a top half and a bottom half.
Filling:
- Mix the cold pudding with the whipped cream.
- Spread the mixture between the cooled pastry layers.
Frosting:
- Beat the frosting ingredients until smooth.
- Spread frosting over the top of the pastry.
Notes
You will need some Homemade Vanilla Pudding to complete this recipe.
Nutrition
Calories: 218kcal | Carbohydrates: 24g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 81mg | Sodium: 53mg | Potassium: 94mg | Fiber: 1g | Sugar: 13g | Vitamin A: 421IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 2mg