French Bakery Eclair Cake


French Bakery Eclair Cake

15 to 20
1 Hr
20 Min

You don't have to travel out of the country to get that deliciously decadent French bakery flavor -- you have the recipe to do it right in your kitchen. Our French Bakery Eclair Cake is so easy to make and we can bet your gang will think you traveled far and wide to get it!

What You'll Need

  • 1 cup water
  • 1/2 cup (1 stick) butter
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 eggs
  • 12 ounces cream cheese, softened
  • 4 cups milk
  • 3 (4-serving-size) packages instant vanilla pudding and pie filling
  • 1 (8-ounce) container frozen whipped topping, thawed
  • 1/2 (16-ounce) can chocolate frosting

What to Do

  1. Preheat oven to 400 degrees F. Coat a 10- x 15-inch baking pan with cooking spray.
  2. Place the water in a medium saucepan over medium-high heat; heat until moderately hot. Reduce heat to low, add butter and salt, and cook until butter is melted. Remove saucepan from stovetop, then add flour, beating lightly. Add eggs, one at a time, beating well after each addition. Spread mixture in prepared baking pan.
  3. Bake 20 to 25 minutes, or until golden and brown on the edges; let cool, then transfer to a serving platter.
  4. Meanwhile, in a large bowl, beat cream cheese, then add milk and vanilla pudding mix. Beat about 2 minutes or until thick; spread over cake. Refrigerate at least 1 hour, or until set.
  5. Spread whipped topping over cake.
  6. In a small microwaveable bowl, warm chocolate frosting 25 to 35 seconds, or until just pourable. Drizzle chocolate over cake, then refrigerate until ready to serve. (See Note.)


Place the warmed frosting in a resealable plastic bag, snip off one corner, and drizzle like a pro!

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Very disappointing! 4.5 cups was way too much. The pudding never thickened or set. And the crust was not flaky or tasty. The whipped cream and chocolate was the best part of this!

yeah, i'm thinking chocolate pudding too....that's what is pictured....

If you want it to be more like an clair, you would use the vanilla pudding.

Ihave a question can this recipe be used with sugar free and reduced fat products?

Chocolate pudding

also shouldn't the vanilla pudding be chocolate pudding? That's what's in the picture!

the only thing I would change when I make it is to use real heavy whipped cream not that chemical laden fake whipped topping

Totally agree! Nothing like the real thing - and I'd use chocolate pudding, too!

If you do that, make sure you add a stabilizer to the whipped cream or eat it all as the whip cream will deflate and become runny over a 12 hour period of time.


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