Bakery Eclair Cake Extremely Delicious and Mouthwatering and you can easily make it at home Ingredients Crust: 1 cup water ½ cup butter 1 cup all-purpose flour 4 large eggs Filling: 1 (8 ounce) package cream cheese, softened 1 large box (5.1 ounces) vanilla instant pudding 3 cups milk Topping: 1 8 oz. container cool whip (just enough for a thin layer. I dont use the whole container) or one batch of homemade whipped cream (Recipe Below) Chocolate syrup or homemade chocolate sauce (Recipe Below) Instructions Preheat oven to 200 degree Celsius. Lightly grease a 9X13 glass baking pan. For the Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. Mixture will be very wet. *If the sides of your pan are too greased you wont be able to get the mixture to stay up the sides so make sure to just lightly grease. No big deal but I like the crust to go up the sides a bit. Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you dont want to overcook the crust, it will ruin the cake! Remove from oven and let cool (dont touch or push bubbles down). For the Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding by beating the pudding mix and the milk for 3 minutes and put in the fridge until set. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it. Serve with a drizzle of chocolate syrup. *If you want to make this even better use homemade whipped cream. How to make homemade Whipped Cream Yield: makes about 2 cups Ingredients 1 cup heavy cream 3 tablespoons white sugar or 1/3 cup powdered sugar 1/2 teaspoon vanilla extract or other flavoring Instructions Place cream and sugar in a chilled mixing bowl and mix on high for 1-2 minutes. Add the vanilla and beat for an additional 1-2 minutes or until soft peaks have formed. Dont whip too much or you will end up will cottage cheese looking whipped cream. Note: Chill your bowl and beaters in the freezer for 10 minutes or so. It really helps the cream whip up fast. Chocolate Sauce Topping Yield: 1 cup sauce Ingredients 1/4 cup cocoa 1 cup granulated sugar 3/4 cup evaporated milk 1/4 cup butter 1/8 teaspoon salt 1/2 teaspoon vanilla Instructions Stir cocoa and sugar together well. In a saucepan combine milk, butter, salt, and vanilla. Stir in dry mix. Heat, stirring until it reaches a boil and is thick. You want it to coat the back of a spoon. If you want it to be thicker, for a crepe filling for example, boil it a little longer. I boiled mine for two minutes whisking constantly. It will still be thin once you are done with this step. Dont worry once you let it cool down a bit it will thicken. It will thicken a lot when chilled. Makes around 1 cup of sauce.
Posted on: Fri, 23 Jan 2015 07:03:29 +0000
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