A while back I shared a no-bake Eclair Ice Box Cake. This version is the baked interpretation and delivers the familiar flavors of a classic éclair while still using simple, accessible ingredients. Instead of stacked cookies, the base here is pâte à choux — the same light pastry dough used to make traditional eclairs — so the finished cake has a more authentic éclair character.
This recipe is easier than piping individual eclairs: you simply spread the choux dough into a pan and bake it. Once cooled, it’s topped with a creamy pudding mixture that acts as the pastry cream. If you want to make it extra indulgent, try drizzling hot fudge over the top instead of chocolate syrup — note that a warm sauce could soften the whipped topping slightly. Either way, this eclair cake is elegant enough for a special occasion but simple enough for everyday entertaining.
Eclair Cake
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Ingredients
Pâte à Choux (Crust):
- 1 cup (237 ml) water
- ½ cup (113 g) butter, cut into tablespoons
- 1 Tbsp granulated sugar
- ⅛ tsp salt
- ½ tsp vanilla extract
- 1 cup (120 g) all-purpose flour (stir, spoon & level)
- 4 large eggs
Topping:
- 3.4 oz (96 g) box French vanilla instant pudding
- 1 ½ cups (355 ml) cold milk
- 8 oz (226 g) whipped topping, divided
- chocolate syrup
Instructions
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In a large saucepan, combine the water, butter, sugar, salt and vanilla. Heat over medium-high until the mixture comes to a boil and the butter melts.
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Remove the pan from the heat and add the flour all at once. Stir vigorously with a spatula until the dough comes together and pulls away from the pan.
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Allow the dough to cool slightly, then use a hand mixer to beat in the eggs one at a time, mixing well after each addition so the eggs incorporate without cooking.
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Spread the choux dough evenly into a lightly greased jelly roll pan. Bake in a preheated 400°F oven for about 25 minutes, until the surface is puffed, lightly browned and crisp to the touch. The top will be uneven and slightly bumpy.
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While the baked base cools, whisk the instant pudding mix with cold milk until smooth. Refrigerate for about 5 minutes to allow it to firm up, then fold in two-thirds of the whipped topping. Spread this pudding layer over the cooled choux base.
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Spread the remaining whipped topping over the pudding layer and finish with a drizzle of chocolate syrup. Slice and serve.
Notes
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