This eclair cake is one of those recipes that people have been making for years, just like my Pineapple Dream Dessert. 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
This eclair cake 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.
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.
I actually had never had this eclair 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.
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 eclair cake is some kind of amazing! Definitely worth the extra calories. :)
The pastry will bake up rather puffy and random. You can press the center down a bit to allow more room for the fillings.
Spread the chocolate filling all over the pastry, then add the pudding layer on top of that.
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.
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
This amazing cake has a puff pastry based and is topped with irresistible chocolate eclair filling. Cream Puff Chocolate Eclair Cake is always a hit!
Ingredients
Pastry:
- 1/2 cup unsalted butter 1 stick
- 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
- 10.2 ounces instant vanilla pudding 2 5.1-oz pkgs or 3 small, 3.4 oz pkgs
Topping:
- 8 ounce Cool Whip
- 3 tbsp Chocolate syrup
Instructions
- Preheat oven to 400 F.
For the Pastry:
- 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. With a wooden spoon, beat in eggs, one at a time, beating well after each egg.
- Spread in bottom and up the sides of an ungreased 9x13 inch pan. Bake at 400 degrees F for 35 minutes. Cool completely.
For the Chocolate Filling:
- 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.
For the Cream Filling:
- In mixing bowl beat the cream cheese until fluffy. Slowly and gradually add the milk while still beating. Once these are well combined, add dry pudding mix and beat until thickened. Spread over chocolate layer in cooled pastry.
- 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.
Recipe Video
Amanda Formaro
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Miss Anna says
This is a wonderful and easy recipe. It was a huge hit at a recent gathering. I did change a couple things tho. There is a recipe for ‘Pastry Cream’ which eliminates the need for boxed pudding and it works beautifully well. I also, never, use cool whip for anything. Using heavy whipping cream is so easy~ use 1 cup, beat with 1/2 cup sugar along with a pinch of Cream of Tartar to help the whipping cream retain it’s peaks and lastly 1/2 to 1 tsp pure vanilla. I have had requests for the recipe which I gladly provide. Thank ‘you’ for sharing this recipe with us.
Amanda Formaro says
Thanks Anna! So glad you enjoyed it so much, it’s one of our favorites!
Sitiana says
Should try this! Thanks for the recipe… usually i’m tried mini creampuff but this recipe was so new for me to try…thanks again. ?
Amanda Formaro says
Be sure to let me know how it turns out!
Linda Meeden says
This was so good. My quilt guild will get it next time and be very happy
Amanda Formaro says
I’m glad you enjoyed it, Linda! :)
Pauline says
I do not like cool wip can I use regular cream. And regular chocolate pudding.
Amanda Formaro says
You can certainly give it a shot, Pauline! I don’t believe it would make a significant difference.
Anna says
I’ve made this several times in the past, all only occasions that involve large groups of people. This is one of those recipes that haunts me at 3am on my night shifts lol.
Amanda Formaro says
Haha!
mona says
Hi,recipe is just great.I have a question. Can I use vanilla custard powder except than puddind powder.I never use puddind powder.
Amanda Formaro says
Hi Mona. it totally depends on how the instructions on the custard powder say to mix it. For example, a box of pudding powder requires that you mix 2 cups of milk into it to make pudding. So for this recipe, we use two boxes of pudding powder and 4 cups of milk. I suggest preparing your custard according to the package directions, then replace the pudding and milk in my list with the prepared custard and add that to the cream cheese. I hope that helps, good luck!
Nelly says
Hi…ive subscribed but still can’t find this recipe
Amanda Formaro says
If you are on your phone, you may need to tap the red button that says “read more”. The recipe will be toward the end of the post :)
Shannon Lucas says
This dessert is AMAZING! My family gave it rave reviews at Easter dinner and it will be served at Thanksgiving.
Amanda Formaro says
Thanks Shannon!
Eufemia says
Why would one use a wooden spoon specifically? Since I use a calphalon pot to prep the butter & water, I then use a non-metal whisk when adding the flour, then after I’ve transferred to the (glass) bowl and start adding eggs, I switch to a metal whisk (b/c the other is too large). Nothing seems “off” with the batter — please explain. More importantly if there’s a mixing tool one should specifically NOT use. THANK YOU! P.S. And this recipe is incredible on so many levels!
Amanda Formaro says
Hi Eufemia ::) A wooden spoon is suggested so that people don’t over beat the eggs, it’s just a gentler method for a delicate pastry dough. Sounds like your method works fine, so keep doing what you are doing! :)
Megan Crisp says
I’ve had this recipe bookmarked for awhile but just made it today. It came together really easily and tasted AMAZING! It tastes just like an eclair. My fiancé knew he would be going back for a second piece after the first bite, and he did! Thanks for sharing.
Amanda Formaro says
That’s great Megan, so glad you both enjoyed it!
Debbie Yackanicz says
Can I use salted butter. I never use unsalted. I do not use unbleached flour can regular flour be used? Thanks.
Amanda Formaro says
Yes both will be fine
Kelley says
I made this today for Easter dessert. I am not a baker. So the easier, the better. This was really easy and fun to make. Mine looked just like the pictures! And I got RAVE reviews!! I was really proud of myself. Thanks for the great recipe!
gerri says
On your Cream Puff Éclair Cake recipe. For the pastry I beat the eggs one at a time with a wooden spoon then do I mix it in the flour mixture. Thank you
Amanda Formaro says
Hi gerri, the eggs go in after the flour. Here are the instructions for that part (see printable version)
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. With a wooden spoon, beat in eggs, one at a time, beating well after each egg.
Judy negri says
for the cream puff chocolate eclair cake can you use coconut flour instead of unbleached all purpose flour
Amanda Formaro says
Hi Judy. I have never used coconut flour myself. This article might be helpful -> http://www.kitchenstewardship.com/2013/10/01/how-to-bake-grain-free-with-coconut-flour/
Barb Suelzle says
Can’t wait to make it!
Regina Catalanotto says
These recipes look so DELICIOUS that I have to stop at xxx the store to pickvup the ingredients. I’m sure they’ll be DELICIOUS
Cordelia says
Sounds and looks delicious!
Lisa says
I just made 2, 1 for my family and they just loved it!! and the other I am taking to my BUNCO club today!! yeay can’t wait for my friends to taste it!!!
Patricia says
The Cream Puff Chocolate Éclair Cake, could you substitute Banana pudding and put a layer of banana in before you put the pudding over the cake. This sounds yummy.
ash says
please tell me what can i use instead of vanilla pudding powder and how much quantity of the substitute.waiting for ur reply
Amanda Formaro says
Hi Ash. I do have a homemade vanilla pudding mix at the end of this post -> https://amandascookin.com/2009/11/amandas-espresso-chocolate-pie.html if you want to try that.
Jennifer Crewe says
Amanda will using your vanilla pudding mix work? I have some in my pantry. I can’t get CoolWhip here in Australia but I see someone asked if whipped cream would work. I am 70 and never seen this recipe before.
Amanda Formaro says
Hi jennifer, yes that will work! Just prepare it as pudding first and it should be fine. Or if you get custard mix there that will work too. And yes, whipping cream is perfect :)
G storm says
This can be lightened up in a couple of ways. Use Neufchâtel cheese – it’s usually 1/3 the calories and fat and basically same taste and consistency. Also, use sugar-free/fat-free instant pudding. It’s a staple in my house cause I have a notorious sweet tooth and tastes great. Of course use fat-free milk, and also use light cool whip. I don’t use the 0-calorie cool whip cause then it’s all chemicals, but the light has excellent flavor and consistency. So you can cut a lot of calories but keep all the flavor. I use these tricks all the time and no one can ever tell.
Melody says
I have made this numerous times, although I sprinkle two crushed Heath bars over the drizzled chocolate on top. I never have to worry about taking any leftovers home!
Amanda Formaro says
Definitely no left overs!
Mary Claire MIller says
So did this as a demonstration for my foods class. They get to make it as practice next week in preparation for the Cream Puff Lesson. Turned out awesome for puffiness but I needed to take the dough further up the sides to hold the filling. At least my students will not be making the same mistake!
We are halving the recipe because six 9×13 pans would just be too many. So I will let you know how it goes.
Amanda Formaro says
Awesome, hope it turns out!
Dan Yerigan says
for the past 20 years I’ve had this and this alone for my birthdays, as I’ve yet to find a cake I like more…..though always used a kinda family recipe which calls for a raw egg in cream part lol. Used your recipe though for the 3 birthday ppl this week (I work in a deli that is side by side with a bakery), lol mostly women work there and they ended up giving me a group hug.
Amanda Formaro says
Haha that’s awesome! Groups hugs rock :)
Arliss says
I have had this recipe for years, it was called Moon Pie then. No matter the name, it is YUMMY!
Johnnie Hudson says
I haven’t tried this recipe. I have, though, tried the eclar cake and really liked it. I will be doing this one soon for a family gathering soon. Thank you, I will continue to use your recipes. Thanks .. Godbless you!
Amanda Formaro says
Hi Johnnie! Eclair cake is definitely a good one too. I hope you enjoy this one!
Flory says
Hi Amanda! I just tried this today. Look here to see it! It is a great succes! I did’t use cream cheese, but I used a puding instead!
http://floridemandarin.wordpress.com/2014/07/01/prajitura-ecler-si-ciocolata-si-crema-racoritor-si-usor/
Amanda Formaro says
it looks wonderful Flory! I am so glad you enjoyed it!
Sue McEndree says
Although I don’t like chocolate, this looks good. I’ve made the cream puffs before but have never tried them with chocolate filling.
Amanda Formaro says
Thanks Sue! It’s one of my favorites!
Melissa Lovejoy says
Keep it moving if you don’t get it, but don’t make some chef/person feel harassed….Please.
Melissa Lovejoy says
I personally, thought you gave “many, excellent examples of how to make several options out of what one receipe expertise called for. It was a good easy for you to learn, and if you didn’t catch onto the expert receipe then you should none onto an easier blog.
Rose Doan says
I should have added that I have the cream cheese out on the counter warming to room temp so I can make this. I am anticipating a very light dinner tonight. I can see changing the flavors, how about chocolate pudding or lemon pudding and instead of the chocolate frosting, use lemon curd? This puff pastry is the easiest thing in the world to make and you can do so much with it.
Amanda Formaro says
I don’t see why not Rose, it seems very adaptable!
Rose Doan says
Amanda, in reading the comments you stated there are no dumb questions but there is one really “DUMB QUESTION”! It is the question that goes unasked.
Amanda Formaro says
True :)
Don says
Could you please help me with a couple of things here. I am new to this and am not sure about how to prepare the dough. When adding the butter to the dough do you mix by hand or with a mixer? Also! When preparing the cream filling, do you add the pudding mix right from the boxes, or prepare it first, as per directions on the box?
Thank You
Don
Amanda Formaro says
Hi Don! Please see my reply to your first comment above
Don says
Help! I’m new at this. Do you add the butter to the pastry dough by hand, or while using a mixer? Also! For the cream filling. Do you prepare the pudding as shown on the boxes, or do you just add the dry pudding mix to the milk and cream? Sorry if these are dumb questions, but I don’t want to mess it up anymore than I probably will.
Thank You
Don
Amanda Formaro says
Hi Don! I’m thinking you meant to ask about adding the eggs to the pastry dough by hand? If so, then yes. After you have heated the butter and water and added the flour and completed that step, transfer it to a large bowl and use a wooden spoon to mix in the eggs, one at a time. And for the pudding, ignore the instructions on the back of the box. Just use the ingredients listed in the recipe and when adding the pudding, you are just adding the dry mix (step #5). There are NO dumb questions, so always feel free to ask away :)
KIMI says
Hi! Just wondering if you need to let the butter/water/flour ball cool at all before adding the eggs to it.
Amanda Formaro says
No it’s not necessary to allow it to cool :)
Swan says
I cooked 3 small boxes vanilla pudding mix with 4 cups milk in the microwave until thick boiling. Stirred in 8 oz mascarpone and 1oz tn honey. Cooled over ice water This is the best idea using the pastry recipe you provided. Thanks
Amanda Formaro says
Oh that sounds wonderful Swan!
Valerie Clark says
I don’t care for instant pudding, it never seems firm enough. I use cooled cooked pudding. I add a bit of Almond Extract to Vanilla pudding after it has cooled.
CrisK says
When using instant pudding for my eclairs, I use the recipe on the side of the box for pie filling ( less milk), it is a lot firmer.
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.
Amanda Formaro says
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 :)
Sdhraha says
Sounds wonderful but wondering about homemade whipped cream. Anyone tried?
Debra Boland says
I used homemade whipped cream; I always think that’s a better choice and it only takes minutes to make! It was delicious!
Amanda Formaro says
Homemade whipped cream is perfect for this :) So glad you liked it!
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!
Amanda Formaro says
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 :)
Mike says
Nice! But what size “block” of cream cheese? The big 8-ounce or small 2-ounce ones?
Amanda Formaro says
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. :)
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.
Amanda Formaro says
Sounds like you had a fun trip Esther! Hope you enjoy the cake :)
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!
Amanda Formaro says
Awesome to hear Cathi, so glad you enjoyed it!
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.
Amanda Formaro says
Great info and tips, thanks for sharing Comet!
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?
Amanda Formaro says
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.
Peg says
I’m not much of a baker so can you use frozen already made puff pastry?
Amanda Formaro says
Hi Peg. I’m sure you could! Just follow the directions for the pastry on the package and then go from there. Should be fine.
Carol Demers says
I was wondering the same thing, the easier the better for me!! What about prepared bavarian cream?? I believe u can get it in bulk, used to anyway!!
Amanda Formaro says
Again, I don’t see why not!
Linda Niles says
Thank you Amanda, I’ll give the cottage cheese a try.
Amanda Formaro says
Awesome, hope it works out!
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
mz says
Oh! I meant only doubling the pastry recipe – not the filling
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?
Amanda Formaro says
Anything with pudding sounds good to me! I say go for it and let us know how it turns out!
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!
Amanda Formaro says
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.
Shanon says
Thanks for the hint! I hate cream cheese too, but I like Greek Yogurt so I’m definitely giving this a try!
Sheila says
You could use mascarpone cheese instead. It’s creamier than cream cheese and has a different flavor. I use it in place of many things, cream cheese and ricotta are 2 expamples.
Kathy Whitman says
I make this and it is very good. You do not need the cream cheese. Just do the instant pudding with a little less milk. The pudding box has a recipe for making it for pie and it sets up just fine.
Wendy J says
I don’t like cream cheese, either. The first time I made a recipe that called for it, I did it just because my children wanted it (can’t remember what it was now). Turned out that I did like the final product. I’ve made other desserts using it; After I got past the idea that I was using cream cheese. I don’t think I could do the cottage cheese thing, though. :)
Margo says
I used to make cream puffs all the time. For the filling I used a French Vanilla cream filling (like pudding) from my Betty Crocker Cookbook. It was heavenly! I haven’t done it for years now that my children are grown and gone. Time to try it again.
Kristin @ Dizzy Busy and Hungry! says
So pretty! What a great dessert. Perfect for company! Printing this for the next time I have visitors!
Amanda Formaro says
Thanks Kristin! It’s definitely a keeper!
Lana @ Never Enough Thyme says
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 :-)
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?
Noble Pig - Cathy says
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!
Angie | Big Bear's Wife says
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!
Linda says
I make cream puffed pastry from scratch and this pastry sounds just like it. It is easy. I ca not wait to try this one for Easter…
Sue {munchkin munchies} says
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:)
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.
Amanda Formaro says
Thanks Danielle! Let me know what you think if you give it a try :)