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Cream Puff Chocolate Eclair Cake

Cream Puff Chocolate Eclair Cake at AmandasCookin.com @amandaformaro

This cake is one of those recipes that people have been making for years. Seems like everyone I mention it to has either made it themselves or their grandma or aunt or mom used to make it. It’s also one of those recipes that everyone loves and it never goes to waste. Every crumb and morsel is devoured, it’s just that good.

Cream Puff Chocolate Eclair Cake at AmandasCookin.com @amandaformaro

This is one of those desserts that makes a person’s head tilt backwards, their eyes roll back in their head, and moans of pure enjoyment pass through their lips. I would call it purely orgasmic, but the kids love it too, so I think I’ll keep it G rated instead.

Cream Puff Chocolate Eclair Cake at AmandasCookin.com @amandaformaro

Now I’m sure the calorie and fat count on this is ridiculous. So, if that’s a factor for you, maybe you shouldn’t make it. Or maybe you should, and factor in a piece then give the rest to a neighbor. Or, maybe you should make it and take it to the next barbecue you are invited to. I guarantee you’ll be the star of the afternoon.

Cream Puff Chocolate Eclair Cake at AmandasCookin.com @amandaformaro

I actually had never had this cake, nor had I ever heard of it before a few months ago. But, once I started searching around and reading comments and reviews (this cake recipe is posted just about everywhere), I realized that it’s definitely made the rounds over the years. I originally found it on Pinterest, which led me to a post titled Jean’s Cream Puff Cake.

Cream Puff Chocolate Eclair Cake at AmandasCookin.com @amandaformaro

From there, I started searching. I found a comment on All Recipes saying that an added layer of chocolate in between the puffed pastry and the pudding layer made it taste just like an eclair. I was sold! So that’s what I did. I used the recipe that’s plastered all over the Internet, and I added in that chocolate layer. This cake is some kind of amazing! Definitely worth the extra calories. :)

Cream Puff Chocolate Eclair Cake at AmandasCookin.com @amandaformaro

The pastry will bake up rather puffy and random. You can press the center down a bit to allow more room for the fillings.

Cream Puff Chocolate Eclair Cake at AmandasCookin.com @amandaformaro

Spread the chocolate filling all over the pastry, then add the pudding layer on top of that.

Cream Puff Chocolate Eclair Cake at AmandasCookin.com @amandaformaro

See how mine overflowed? I’ll admit I was wondering why at first, I followed all the directions. But, in the end, I didn’t care. It tastes that good.

Cream Puff Chocolate Eclair Cake at AmandasCookin.com @amandaformaro

One final note. I did wonder why there wasn’t any sugar in the pastry layer. In fact, I thought maybe it was wrong, so I searched and searched and every recipe I found was free of sugar. Now I know why. There’s absolutely no need for the pastry layer to be sweet. I promise. :)

Cream Puff Chocolate Eclair Cake

Rating: 51

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Cream Puff Chocolate Eclair Cake

Ingredients

    Pastry:
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup water
  • 1 cup unbleached all purpose flour
  • 4 large eggs
  • Chocolate Filling:
  • 2 ounces semisweet chocolate
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1 cup confectioners' sugar
  • 3 tablespoons hot water
  • Cream Filling:
  • 4 cups milk
  • 8 oz. cream cheese, softened
  • 2 large (5.1 oz) pkgs instant vanilla pudding (or 3 small, 3.4 oz)
  • Topping:
  • 1 8-ounce container Cool Whip
  • Chocolate syrup

Instructions

  1. Preheat oven to 400 F.
  2. For the Pastry:
  3. In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg.
  4. Spread in bottom and up the sides of an ungreased 9x13 inch pan. Bake at 400 degrees F for 35 minutes. Cool completely.
  5. For the Chocolate Filling:
  6. Melt chocolate and butter in the microwave on high for 1 minute. Stir. Continue heating at 20 second intervals until smooth. Stir in vanilla. Sift in the powdered sugar, a little at a time, stirring as you go. Dribble water in to the mixture until smooth and spreadable (you may or may not use all the water). Spread over the cooled pastry.
  7. For the Cream Filling:
  8. In mixing bowl beat the cream cheese until fluffy. Slowly and gradually add the milk while still beating. Once these are well combined, add pudding mix and beat until thickened. Spread over chocolate layer in cooled pastry.
  9. Top with whipped topping, and draw lines of chocolate syrup across the top, then run a knife down the top in the opposite direction of the syrup lines, about every 2 inches. Keep refrigerated until ready to serve.
http://amandascookin.com/2013/06/cream-puff-chocolate-eclair-cake.html

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36 Responses to Cream Puff Chocolate Eclair Cake

  1. 1
    Danielle says:

    what a great recipe. I’ll probably never made actual eclairs, but making a cake version is right up my alley! So glad you shared.

  2. 2

    Well, I have never heard of it before. It’s like a giant eclair, and looks amazing! I better only make that if I’m going to have people around to help me eat it, or it could be dangerous:)

  3. 3

    I’ve never made this with puffed pastry, we always use graham crackers but wow, I bet it really does taste like eclair with the puff pastry! looks good!

  4. 4

    OMG…so I must be one of the few who has never made or heard of this masterpiece! Must make over the summer…thank you lady!

  5. 5
    Shaina says:

    My mom makes this for family dinners all the time, and everyone loves it. We call it cream puffs in a pan, though. I like the chocolate eclair cake title better. Maybe I can get all 45 of us to buy in?

  6. 6

    How in the world have I missed this recipe all these years!?! I have already printed it out and will not be able to sit still until I’ve made it :-)

  7. 7

    So pretty! What a great dessert. Perfect for company! Printing this for the next time I have visitors!

  8. 8
    Linda Niles says:

    Does anyone ever make anything like this without cream cheese? I hate cream cheese and won’t make anything that has cream cheese in it!

    • 8.1

      Hi Linda. I am not speaking from experience with this, but I’ve heard you can puree cottage cheese and use it as a substitution (equal measurement to the cream cheese). I’ve also heard the Greek yogurt or plain yogurt strained over night through cheesecloth will work too.

  9. 9
    mz says:

    To make it even more of a chocolate eclair, I’m thinking maybe I could either double the recipe or put in two smaller pans using one for the top and then adding the custard filling from my other choc eclair recipe (the one with the graham crackers) which is french vanilla pudding mixed with coolwhip and then put an actual chocolate icing on top instead of the syrup- what do you think?

  10. 10
    mz says:

    Oh! I meant only doubling the pastry recipe – not the filling

  11. 11
    mz says:

    or better yet – let’s just go ahead and make the puffs with the pastry dough- my mom used to do that and every one loved them

  12. 12
    Linda Niles says:

    Thank you Amanda, I’ll give the cottage cheese a try.

  13. 13
    Peg says:

    I’m not much of a baker so can you use frozen already made puff pastry?

  14. 14
    Regina says:

    This looks delicious, I;ve seen it in the Amish Bakeries. I never purchased it because I don’t like pudding. Can it be made withy custard instead?

    • 14.1

      I really don’t see why not Regina! However, I believe custard packages are cook and serve. This recipe calls for instant pudding. So you would need to adjust accordingly. My thought would be to prepare the custard, and then if you wish, add cream cheese to it after it cooled. You could probably leave it out and it would be fine too.

  15. 15
    Comet says:

    CHOUX PASTRY–the base for this Eclair Cake–never has sugar! And it is exactly the SAME recipe to make Cream Puffs or Eclair Shells. The only difference is how you portion out the dough after you beat the eggs in–if you either make a “log” or pipe a THICK hot dog bun shape/ dough shape and then bake you will get an Eclair shell. If you use a piping bag or zip-lock to make a circular puff pastry–or you can just drop a blob of dough from a large spooon!!!–this makes a Cream Puff case or a case for a savory filling–think cheese or scrambled eggs or roasted veggies—-any other substance that can be spooned or piped into these–

    To use–For a standard Eclair you would pipe the custard into the center using a piping bag—zip bags prob would NOT hold up to this. OR you can carefully slice OFF the top using a serrated knife; fill; and then frost with chocolate for a traditional Eclair. For a Cream Puff you can again pipe the filling in or slice off the top OR you can slice in half and have TWO cases! You can also use any other filling for sweet cases–ice cream; cheese cake fillings; pie fillings—endless!

    The only “trick” to these is when you remove them from the oven you WANT them to cool and lose their steam–so pierce the side with a sharp knife just a bit and lay them on their SIDES to cool on a rack.

  16. 16
    cathi says:

    I didn’t change a think and it was super easy and delicious! I even was able to make it while my 1 yr old grandbaby was here visiting!

  17. 17
    ESTHER CARR says:

    I just came back from FL where I spent a month with my dessert Chef son Stephen. We worked together on making desserts and have a ball. I’m back home in GA now, and went wild when I saw the Cream Puff Chocolate Eclair Cake recipe you posted.

    It looks easy and most of the ingredients are staples so am going to also share with my other children and all my new neighbors in Buford, GA. Thanks so much.

  18. 18
    Jennifer says:

    I have to tell you, I kinda squealed when I saw this. I got really super excited, because anything that involves a less sweet dessert makes me semi-giddy. So, here’s what I did to temper the sweetness even more:
    I increased the semi-sweet chocolate by half and cut the powdered sugar by 1/3 for the chocolate filling. Instead of Cool Whip, I used a block of Philadelphia Cream Cheese, a pint of heavy whipping cream, 1/4c powdered sugar and 1t vanilla (just beat it all till it’s stiff. The cream cheese stabilizes the whipped cream. Good for frosting cakes too).
    I have died and gone to calorie overload Heaven and am, from here on out, wearing only sweat pants and stretchy clothes. It was the puff pastry – oh, the glorious, glorious puff pastry – that lured me with its siren song. I was a goner after that. I’m not sure if I should thank you, or curse you. But I’m definitely going to have my cake and eat it too!

    • 18.1

      Ha ha, what a great comment Jennifer, thank you! I’ve heard of a similar cake using graham crackers and happened to stumble across the recipe yesterday. Looks pretty similar, but I have a feeling the puff pastry one is better :)

    • 18.2
      Mike says:

      Nice! But what size “block” of cream cheese? The big 8-ounce or small 2-ounce ones?

      • Sorry for the confusion Mike. I always include the exact measurements and sizes in the printable version at the end of the post. The printable recipe states 8-ounces. :)

  19. 19
    Sdhraha says:

    Sounds wonderful but wondering about homemade whipped cream. Anyone tried?

  20. 20
    Cristy says:

    Do you think you could use almond milk instead of cow milk? I’ve made non-dairy custard before with it (using an egg yolk and corn starch), but I’ve never made pudding.

    • 20.1

      Hi Cristy. I have not personally used almond milk with boxed pudding. However, I did ask a few friends and one of them told me that she has made pudding with almond milk and that it worked just fine! Let me know your results :)

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