I posted the below photo on my personal Facebook page and it received several comments and interest, so I thought I would share the recipe. This originated from one of Dan's co-workers and edited just a bit below for easy of preparation and explanation. It was really easy to do and very, very good!
|Chocolate Eclair Cake|
Chocolate Eclair Cake
1 cup water
½ cup (1 stick) unsalted butter
1 cup all purposes flour
4 large eggs
2 pkgs (3.4 oz) Vanilla Instant Pudding
4 cups whole milk (to make pudding)
1 pkg (8 oz) cream cheese (softened)
1 pkg (8 oz) Cool Whip topping
⅓ cup Hershey's Chocolate Syrup (for drizzling - more or less as desired)
Pre-heat over to 400°
Grease a 15x10x1 inch jelly roll pan
|Pastry before topping|
In a medium sauce pan, bring water and butter to a boil. Once butter is completely melted, turn heat to low.
Add flour and stir continuously until mixture forms into dough ball. Remove from heat. Add eggs, one at a time and mix thoroughly until combined with dough. Spread dough out evenly on greased pan. Bake at 400° for 25-30 minutes until golden brown and cooked through. Pastry will appear lumpy or bubbly. Cool completely.
|Close-up of layers|
Allow to set / cool for approximately 30 minutes in the refrigerator before serving.
(side note: I'm wondering if this might not be even just a little bit more amazing with French Vanilla pudding, or adding a tiny bit of vanilla extract into the pastry.... hmmm.. maybe next time.)