Chocolate Eclair Cake

This Chocolate Eclair Cake is all of the great flavors of an éclair in cake form. This Eclair Cake has a cream puff crust, vanilla cream cheese layer, whipped cream, and a chocolate drizzle. This is hands down my husband’s favorite dessert.This Eclair Cake has a cream puff crust, vanilla cream cheese layer, whipped cream, and a chocolate drizzle. It's all the flavors of an eclair in cake form.

This measly corner piece was all that was left after us, the Clarks, and the missionaries (who made a surprise stop) devoured it.

This was a Father’s Day request from John who loves eclairs. My sister-in-law Kristy made this for us when she came out to visit.

It is very light which makes it easy to eat a TON of it! You can make it simple with Cool Whip and Hershey’s syrup (it’s still great this way) or go the extra step and make homemade whipped cream and chocolate sauce to make it unbelievable!

recipe blog7-001The butter, water, flour mixture will be thick. Add one egg at a time, stirring after each egg to combine well.
You’ll get an arm workout here. Once you’ve incorporated all of the eggs it will be the texture of cake batter. recipe blog7-002Spread it across the bottom and up the sides, using your fingers is the easiest way. Once it cooks it will look like this.
Don’t worry if there are bubbles. It’s all part of what an éclair crust looks like.This Eclair Cake has a cream puff crust, vanilla cream cheese layer, whipped cream, and a chocolate drizzle. It's all the flavors of an eclair in cake form.
If you love eclairs, you will love this creamy dessert with a cream puff crust!
Chocolate Eclair Cake
Prep Time
22 hrs 2 mins
Cook Time
22 hrs 2 mins
Author: Christy Denney
  • 1 cup water
  • 1/2 cup butter
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1 8 ounce package cream cheese, softened
  • 1 large box (5.1 ounces vanilla instant pudding)
  • 3 cups milk
  • 1 8 oz . container cool whip (just enough for a thin layer. I don't use the whole container or one batch of homemade whipped cream)
  • chocolate syrup or homemade chocolate sauce
  1. Instructions:
  2. Preheat oven to 400. Lightly grease a 9"X13" glass baking pan.
  3. For the Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. Mixture will be very wet. *If the sides of your pan are too greased you won't be able to get the mixture to stay up the sides so make sure to just lightly grease. No big deal but I like the crust to go up the sides a bit.
  4. Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don't want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don't touch or push bubbles down).
  5. For the Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding by beating the pudding mix and the milk for 3 minutes and put in the fridge until set. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it. Serve with a drizzle of chocolate syrup. *If you want to make this even better use homemade whipped cream.
Recipe Notes

Source: Debbie Mortensen

This Eclair Cake has a cream puff crust, vanilla cream cheese layer, whipped cream, and a chocolate drizzle. It's all the flavors of an eclair in cake form.

Speak Your Mind



  1. hi christy-im a friend of heather mcmullins and happened to stumble on your blog. Im seriously buying all the ingrediants to this recipie TODAY and making it. looks delicious!!!
    i LOVE eclairs!!
    btw, you have a beautiful family and congrats on ur pregnancy!

  2. i made it, it came out great! ur presentation in the pic is 100% better than mine looks, but it tasted great! and it made for a happy husband!!

  3. This recipe is fantastic! We call ours Cream Puff Dessert, but I may have to change the name. 🙂

  4. I make something similar but much easier. It uses Graham Crackers layered with a mix of French Vanilla pudding, cool whip and a little extra vanilla. You make it in two layers, let it refrigerate overnight to soften the crackers. The next morning frost it with canned chocolate frosting. (Of course you could make your favorite frosting.) This is a favorite of my family and most anyone who has tasted it.

  5. i can’t believe i haven’t commented on this heavenly dessert… JD and I LOVE IT! whenever we have to make a dessert for anything this is the first thing that comes to mind. YUM!

  6. If you add the water melted butter and flour in the pan all at once, then cook it, until it boils and gets thick enough to leave the sides of the pan, then add the eggs one at a time, the batter will be thinner and spread more like a cake in the pan. same baked results. Have been making this recipe for years. always popular!

  7. My aunt always made this when I was a kid and I always wondered what it really was….but we called it MOON CAKE! Love your blog.



  9. This was awesome and super easy! My husband loves eclaIrs and he devoured this. Thank you!

  10. This looks awesome! I make a similar recipe with chocolate pudding instead. Do you think you could make individual ones? By cooking the pastry in muffin tins?


  11. Yum! This look so delicious, and a nice cool desssert for summer! Adding to my mile long “must try” list! =)

  12. Thanks for sharing this, my hubby and kids are going to love it!

  13. Making this as I type and it is looking great. I cannot wait to eat it!

  14. Made this last night. It was divine. My whole family went crazy over it! Next time I will have to make two pans. (We have six kids, including three big boys and my husband is a BIG athletic guy. They eat tons!) Thanks so much for sharing this. Saw it on Pinterest. 🙂

  15. Made this for father’s day yesterday….sooo yummy! My grandpa loved it and even asked for more. Which is not normal for him because he can’t eat much and doesn’t always feel good enough to enjoy food anymore. So I’m glad he enjoyed it! I would call it creampuff pie! Tastes just like a creampuff but so much easier to make! The only thing I drizzled the chocolate syrup on the night before and when I went to serve it was a mess chocolate smeared all over the top. Didn’t look nice but tasted great!!! Next time I will wait to drizzle the chocolate on right before I serve it.
    Thanks for the recipe! Loved it!

  16. @Kimberly,
    What a great story! Yes, you should definitely pour on the chocolate syrup right before.

  17. We also have made this for years! Called it Moon Cake because the surface is bumpy like the moon. It is one of the first desserts my kids learned to make. Tastes wonderful and like you said very light!

  18. I made this today and the crust was very…um, gross? It tasted like egg and nothing else. Is there any sugar or anything that I’m forgetting to do with it? I put in the butter, water, flour, and eggs exactly as the recipe said. Help!

    • My crust didn’t come out like it should have. So, I googled eclair crust recipes. Hmmm. The recipe given, is not given correctly. The crust should be in a ball when speeding, not poured into the pan as what happens when you follow the recipe. Google the crust and try again. I’m not going to use the crust I just made, definitly a redo.

    • I had the same problem. If I make it again, I will try to reduce the number of eggs.

  19. @Anonymous,
    The crust is the same as any eclair base which is an eggy non-sweet crust. Sorry you weren’t a fan but it’s the traditional crust.

  20. love the moon cake name! I have made this for years and yep it is ALWAYS a hit…I mix the coolwhip/whipped cream right into the pudding mix…always have
    My favorite topping is 1/2 milk chocolate chips and 1/2 butterscotch chips drizzled over each individual piece makes a great presentation but then there was always the problem of some having too much crust and some having not quite enough….those inside piece most often requested….so a few years ago I made the crust and baked individual crusts in a silicone muffin pan…depending on how much I can get 12-16 crusts…I take a basting brush swoop from the middle out and they turn out to be perfect little nests for the cream filling. (and they freeze!) I put the filling in a large zip lock, clip a corner and filling is complete in a jiffy…drizzeled with the chocolate topping or as i just did for the July 4th gathering
    topped with berries….a platter full wows em everytime and you should have seen the competition for the remaining cream in the zip lock bag 😉

    • I too have made Moon Cake for years. You’re just using a basic cream puff recipe for the crust. I’ve always used Pistachio pudding as filling. To fill the moon craters up! This is just as good the second day as the crust softens some. It’s been a winner for years!

  21. If you add water, flour and melted butter all at once over heat until smooth then add egg in mixer the crust is thinner and more runny, there fore when you pour it into the pan it is easier to get an even crust when baking.

  22. This was an amazing, easy, wonderful dessert! My entire family loved it! Thanks for the tips!

  23. How long will this be good for once it is all assembled? I am traveling to a family picnic (5hrs away) and would love to bring this as my dessert but would have to make it at least a day in advance. Thanks!

    • Frances Morey says:

      Nah, won’t make it. Make a bundt cake with instant pudding and pie filling addition. That is just my opinion. I am making it to take across town and that, too, is daunting. Eggs have to be refrigerated. They can go bad in as little as two hours without refrigeration.

  24. @brenna,
    This needs to stay refrigerated so if you had it in a nice cooler it would be fine and could be assembled ahead of time.

  25. am i the only person who had a funky weird german looking pancake of a crust come out? and how did you get it to go on the sides? my mixture was too watery for that!

  26. This cake was so good! I liked it even more than a regular eclair. I hope you don’t mind but I shared your recipe on my own cooking blog. Thanks!

  27. I have made this delicious cake for years. Also many variations such as banana pudding in place of vanilla and then I slice bananas on top with the chocolate syrup; delicious! Also have frozen this cake overnite to transport somewhere the next day. Holds up great and thaws nicely while staying chilled for hours.

  28. I followed the recipe exactly but the crust would not stay on the sides. So i put it in the freezer for 5 minutes and was able to get it to stay. As soon as i put it in the oven, the sides melted down and now what ever is left on the sides is burning. Its been in the oven for 25 minutes and it is still bubbling. It doesnt look at all like the picture….What could have gone wrong???

  29. Hello!

    I’m gonna make this in a few weeks for a party with some friends and I was wondering if you’ve ever made this cake using wheat flour instead of regular white? And can I use pre-whipped cream cheese (it’s the only kind I have right now, and I have A LOT) instead of buying the cream cheese and then whipping it?

    Thank you!

  30. @Anonymous,
    I’ve never made it with wheat flour. I’m sure it would make for a denser crust. I think you can use pre-whipped cream cheese especially if you have it on hand.

  31. I assume I use self rising flour?

  32. @Anonymous,
    Nope. Just use all purpose flour.

  33. Unbelievable…a dream come true!

  34. I really want to make this as one of my desserts for Thanksgiving and wanted to know if this is something that can be made a day or so before hand? I will be making most of the things I am serving Wednesday morning, and then will be going out of town later that day to have Thanksgiving w/ the boyfriends family who live in another state. I’m prepping all of my stuff before hand so I’m not making a mess of his moms kitchen when I get there. Wanted to know if this is an ideal dessert for that scenario, or if it will be a mushy mess?

  35. This was fantastic! I made this for Thanksgiving and I received so many compliments. This was a light alternative to the usual Thanksgiving pies. Thanks so much for this recipe! I will definitely make it again (and again, and again)! Ha!

  36. Making this right now. My crust is like as tall as the whole cake pan.. Is that right?

  37. Thankyou again Christy!! Fabulous easy cake, made this today and 1/3 has easily gone already, it is sooo yummy! and just like an actual eclair!!
    In love and will def blog it, took step by step pics.

  38. I can not get this crust to work. It just slides off the sides of the pan (even with no greasing). Any tips to make it a better consistency? Or any idea what I am doing wrong? It just burns on the side of my pan

    • Christy {The Girl Who Ate Everything} says:

      Are you using a glass baking dish? I think that helps to not burn. It is kind of squirrelly. If you keep on pushing it up the sides it should stick.

    • google eclair crust recipes. I don’t think they gave the proper directions. IT should form a ball to be able to spread, kinda like dough. As I’ve replied before, my crust is a deff redo.

  39. OMG, this recipe sounds and looks so good it may be sinful. ;o) Thanks for the sugar high. {heehee}

  40. I was worried aboutt the crust because of all the comments, but it was easy and looks great. Tonight the test will be the tasting!

  41. This is one of my favorite desserts, so I was so happy to find this recipe on Pinterest! We call it “cream puff cake”. Since we are trying to eat as healthy as possible, I did use fat and sugar free pudding mix, fat free milk, and ‘free’ whipped topping. It turned out great! Thanks! 🙂

    • Lindsay,
      You’ll probably never see my post, however, as a piece of ‘unsolicited advice’ please be careful when using a lot of the sugar-free and fat-fee products.
      A lot of fat-free products have added sugars and chemicals to replace the fats and some of the ingredients in the sugar-free are pretty scary. Like you, we prefer to try to eat more healthy, too. The best way we’ve been able to do that is to try to eat foods that are minimally processed and/or using ingredients as close to natural as possible. We use real butter, cream on occasion, and whatever % milk is on sale (as in, it could be whole, 2% or even skim). We’ve found that the ‘other sweeteners’ whether they be artificial, corn syrup, or stevia make us keep wanting to eat more sweet stuff – so we avoid those.

      Obviously, you need to do for your family whatever you feel is best… Best wishes to you and yours! 🙂

  42. Just wanted to take a minute and comment on your recipe, I decided to try and make this for my husband to take to work to share with his co-workers. I was a little intimidated at first because I read the other comments and there were some that had trouble with the dough for the crust, I have never tried to make a pate a choux before but I decided to go for it and didn’t have any trouble at all, I used a foil cake pan and sprayed it lately with cooking spray. As the dough was sticky I sprayed my hands with cooking spray to help spread the dough. I was going to just use store bought chocolate sauce but decided to make the chocolate sauce too. I am confindent that the end result will be great and that my husbands co- workers will love it.

  43. I think there should be a “yes, it should like the dough exploded” comment in the instructions. I screamed when I opened the oven and was worried I had messed it up! The filling tastes amazing. Can’t wait to put the whole thing together and taste it. Thanks for sharing!

  44. One word for this cake………AWESOME!!!!
    Thanks for recipe.

  45. Just found this recipe on pintrest. I absolutely love it! I am using this for my co-op cooking class. So easy, and delicious. Thank you

  46. I love this recipe it is so versatile, I changed it up a bit for my diabetic family. I cooked the eclair mix on the stove for a couple mins on low to make it thicker so it would have sides to it. I substituted the whole cream cheese for nufundel cream cheese. used sugar free pudding and cool whip skim milk and made a sugar substitue chocolate ganache. They all loved it. you can use any kind of pudding and top it with fresh berries or any fruit you want and it is still absolutely delicious.

  47. Do you have the nutrition info of this recipe by any chance? Looks delicious! Can’t wait to make it!

  48. Why are so many recipes using Cool Whip? It’s little but whipped chemicals; real whipped cream is soooo much better. Yes, it more fattening, higher fat etc. but how often does everyone eat this type of dessert to make that much of a difference? For quick dessert toppings, I use the real whipped cream in the spray cans….mostly air so few calories and fat! YUM!

  49. Oh my word! I adore Chocolate Eclairs, and its absolutely tortuous that I foundnthis on pinterest after midnight and couldn’t possibly make it right now without waking the whole house! Tomorrow!

    Second Hand Roze

  50. je vais aller chercher les ingredients qui me manque et je mis mets

  51. Can I use no sugar instant pudding?????

  52. Carol Roberts says:

    This looks good

  53. I just made the crust and followed instructions to the letter. It was really runny so I add a little more flout but still would not stick to the the sides of the pan. I am going to go ahead and bake to see what happens. Should it be more like a dough? What did I do wrong?

    • Christy {The Girl Who Ate Everything} says:

      It should be a wet dough but not runny. It’s ok if it doesn’t go up the sides. It just gives it more of a shell. How did it turn out?

    • Laurie,
      Did you make sure that you brought the water and butter to a boil, and then added the flour while it was still really hot? The flour really thickens up, and you get a really stiff ball of dough. Then, once you add the egg, it will loosen to a pretty thick batter consistency. I think that’s what’s key. If you don’t boil the butter/water, or if you let it get to cool before you add the flour, you won’t get the chemical reaction that causes it to become so thick. I’m no pastry chef, but that’s what I think is what supposed to happen.

  54. Was wondering if it would work with pre-made pudding cups instead of making the pudding?

  55. Hello, I`m from SWEDEN and I love this cake.
    Wonderful!! 🙂 delightful !!

  56. Hi I was just wondering how I make the vanilla pudding

    • Christy {The Girl Who Ate Everything} says:

      You can just make it according to the box instructions. I changed the directions in the recipe to make it more clear if that helps. Good luck!

  57. Does anyone know what the calorie count is on this?

  58. utahwilkinsons says:

    I’ve been making this recipe for years…We have made it with all kinds of pudding. My hubby likes vanilla – I like chocolate so sometimes I’ll make it half & half.
    I drizzle both chocolate & caramel sauce on top. I’ve been known to add sliced almonds to the top and sometimes we add mini-chocolate chips.
    Definitely a family favorite! 🙂

  59. well i did exactly as the instructions say and mine crust is like cake batter does anyone else have this trouble.. i am in the process of it cooking now but its definitely not spreadable or like a CRUST.

    • Christy {The Girl Who Ate Everything} says:

      It’s the batter for the crust so it should be like cake batter and once it bakes it will be crust like.

  60. Dessiree Ellison says:

    I’d love to try this but don’t like cream cheese can you suggest any substitutions for the cream cheese??

    • Christy {The Girl Who Ate Everything} says:

      I personally don’t feel like anything substitutes for cream cheese. Supposed Greek yogurt can be substituted but it will be more liquidy than cream cheese.

  61. How many servings will this make?

  62. I tried the recipe tonight and it was amazing!!!! I love eclairs and I knew this dessert was for me as soon as I laid my eyes upon it. The dough came out perfectly. I should have let the pudding portion set a little more before eating, but I couldn’t wait. I used the homemade chocolate sauce and it was really decadent and so easy, I will definitely be making this again! Thanks! <a href=";

  63. Do you know how many servings this makes? I am trying to make this weight watchers , I changed to sugar free pudding, fat free cream cheese & light cool whip. I also used skim milk to make the pudding, used light butter. Now i am trying to figure out ww points. How do you know how big a serving is ? Can anyone help ???

  64. I love this. I want to make it for an Easter party
    But I would have to store it for 6 days. Do you know
    The best way to store it without ruining it ?
    Thank you for such a wonderful recipe!

    Kristi kay

    • Christy {The Girl Who Ate Everything} says:

      I’m not sure it would store for 6 days. The crust is an eclair crust so I think it would get soggy.

  65. Saw this recipe today, made this recipe today!! AMAZING!! I read thru comments as i always do before preparing..the instructions couldn’t have been any for those that had issues, you may not bake enough? I did use pre-whipped cream cheese and it worked out fine. The crust was perfect, i did onky need 25to minutes..i would say to keep an eye on it starting at 20. I made the pudding first and let it sit in the fridge while making the crust. Great dessert!!

  66. What did i do wrong. My crust looked weird. Had. To throw the first try away. Working on second try. Tastes like an egg pancake omlett. Looked like mountains and would not go up the sides and what sides did curles over.

    • Well i tried for a second time. Crust turned out alot better. I mixed by hand which killed my wrist instead of dough hooks. Went up the sides nicely. Now waiting to chill and try. Looks very good.

    • Christy {The Girl Who Ate Everything} says:

      The crust is weird looking. Don’t worry if it doesn’t go up the sides. An eclair crust does taste like an egg pancake so this is correct!

  67. Hi Christy. Just found your site and was amazed that you have this recipie. I have made this for years and instead of using a 9×13 i have used an 11×17 pan (but I needed to so to feed an The first time i made it I cried (at age 16) because of the way the crust came out with what my grankids now call hills and valleys. Putting it on an 11×17 pan I don’t have to worry about it not going up the sides. My dad always called it a Giant Cream Puff.

  68. Doris Johnson says:

    I made this! Absolutely one of the best dessert recipes ever! My husband, Brother and Sister, Nephew and his wife loved it too! Thanks for sharing.
    p.s. I wouldn`t change a thing. Sure, graham cracker crust might save a little time, but it wouldn`t taste exactly like chocolate eclairs. 🙂

  69. As a fellow food blogger, I just want to let you know that someone is using your picture and recipe, without giving you credit. Geez, I really don’t like that kinda thing. Here’s the link:
    You can scroll down on the page and you’ll see your pic and recipe.

  70. i like the chocolate eclaircake most of all thanks nancy

  71. Your cropped picture and recipe are being shared at: with NO credit to you:(

  72. is it possible to use cooked pudding?

    • Christy {The Girl Who Ate Everything} says:

      I haven’t made this with cooked pudding. I’m sure it would work if you prepare it as directed on the box.

  73. I found the link to your blog on a recipe shared on Facebook today. I’m surprised the post is so old and we have not seen it until today, but I am glad someone on Facebook shared it so I could follow it here and see the other recipes.
    The blog looks nice. I can’t believe you take all these photos of food yourself. Mine never seem to turn out as nice, even with a Nikon 3200. Nice job!

  74. I made this cake this morning and everything went well. But, when I took it out of the frig this afternoon, the pudding was totally liquidfied and running. Why did this happen. Was nice and thick when I put it on the cooled crust. 🙁

    • Christy {The Girl Who Ate Everything} says:

      Shoot. I’ve never had that happen. Was the crust warm when you put the pudding on.

    • Joni, anytime you’re dealing with things that thicken, be aware that using your finger or utensil that’s been in your mouth or has the tiniest bit of saliva on It will cause the runniyness. Saliva digests the starches causing liquifyng. I found this out when I fed my babies out of the jar and leftovers liquefied. That was 50 yrs ago. Lol.

  75. So I totally missed the part about not pushing down the bubbles on the crust. It came out so high! Do you think I ruined it?

  76. Make sure you buy the instant vanilla pudding (like the recipe says) instead of the Cook & Serve pudding too – that makes a difference! 🙂 Was in a hurry and accidentally bought the Cook & Serve instead of instant

  77. Just finished making the Chocolate Eclair Cake for our Easter brunch tomorrow. Made according to your directions and the crust looks and tastes wonderful. It actually rose above the cake pan sides about an inch. I have the filling, home made fudge sauce and whip cream prepped and ready to throw together in the morning as I was concerned that it might be soggy come morning. Thank you for posting this recipe as it is a dessert that our pastor’s wife made for potluck and my mom has always talked about it.

  78. Wow – I was soooo excited to make this recipe for Easter today.. I read all reviews and comments prior to starting. What the heck is with the crust recipe??? The batter is waaaaaaaayyyy to wet to set up on the sides of the baking dish. I actually double the crust recipe and STOPPED AT 6 EGGS. WAY TO MUCH MOISTURE!!!! Next Time I will either use Pepperidge Farm Phyllo Puff Pastry or or Redi Made Pie Crust. It is soooooo frustrating when the crust is the base of the desert and that’s ruined!!!!! It just can’t be and I am so mad, as now I have a gallon of pudding mixture and times running out…………Please explain AGAIN, WHERE THE PROBLEM MAY BE…… THANKS.

    • Sammi, you should have poured the mixture into the pan and tried baking it. I bet it would have turned out fine. I’ve made this for years and I actually beat my mixture with an electric beater making it pretty watery. I just pour the mixture onto a (I use a cookie sheet that has sides on it to hold the mixture) cookie sheet. I don’t try to have it go up the sides of the pan, it is not necessary. Try it again and don’t worry about it being watery, just follow the instructions, it is worth it.

  79. My friend asked me to make this for Easter, as she had invited us over to eat. I made this exactly as your recipe says to do. The crust batter was so thin that it was liquid. There was no way I could “spread” it to evenly cover the sides and bottom of my pan. Needless to say, it didn’t come out right. I am so disappointed!
    If I ever try to make it again, I’ll try the method suggested below by Texastoots.

  80. Well, I am not a baker at all (just a good cook ;-)) and so far my crust is looking great! Perfect instructions! Hoping this turns out to be a delicious dessert for our Easter dinner!

  81. Made this yesterday for Easter lunch. It was wonderful! I was a little freaked out about the crust but it came out perfect. Thanks so much for sharing!!

  82. This looks very yummy! Thanks for sharing.

  83. i tried this pie very good but today i made the home made eclaire cream even better but loving all your recipes

  84. I’ve also made this for years and it’s always a huge hit. I have always used a hand held electric beater to mix the butter/water/flour/egg mixture. I also have always spread it on a cookie sheet with sides on it. This makes it go farther. It will not be as tall but I usually cut my pieces about 3 x 3 inches.
    I have also made it with chocolate pudding then spoon either cherry pie filling or fresh strawberries on it. Making it a kind of Black Forest Eclair Cake. Delicious!

  85. Can this recipe be successfully halved in an 8 x 8 baking dish?

  86. This recipe is different. The eclair cake I have is graham cracker seets then layered with ff French vanilla pudding mixed with ff cool whip. Keep layering the graham with this mixture and then top with hersheys cake frosting from betty Crocker.

  87. Christy,
    My mom has requested this for Mother’s Day :). Is this something that could be made a day ahead or would it be too soggy the next day?

  88. Just made this, was so easy and I think it is going to be a favorite of mine and Hubbys. TY for posting it.. Yummy!

  89. Do you think this could be made sugar free?

  90. Crust comment: My mixture of water, butter, flour & 4 eggs was more of a liquid than something to spread on bottom & up sides. My water & butter cooled down before I added the flour & eggs, and that is the ONLY reason I can find that it became a liquid. Anyone have any thoughts on this?
    I did not even finish the rest of the cake since there were no sides to the cake and it was flat, flat, flat.
    Thanks for any suggestions: Also, I’m not giving up……..making another one right now, but going to add flour when the butter/water is removed from stove.
    Thanks for any help, Cathy

    • Melanie Corral says:

      Cat, I would think that the water/butter would have to be hot. I had my eggs ready in individual lil bowls, so that I could just pour them in. Secretly, I was affraid that I would scramble them, but when I added them, I QUICKY mixed it all in with a wooded spoon, and then added the next as soon as it was all incorporated. It didn’t seem like it would spread, but then it was like magic! lol. Try it again! it rose alot more than I expected!
      Good Luck!!

  91. Melanie Corral says:

    BY FAR one of the BEST desserts that I have ever made! I made a small pan, and a few in my muffing tin… I liked the muffin size better! cooking time was shorter, but it was perfect. It made for a 3-4 bite desert, which was perfect!
    I have every tried making this type of dough before, but it was so much easier than I expected!!!!

  92. Made this yesterday and it was fantastic. The only part I had trouble with was telling when the crust was done. Mine took around 35-40 minutes. It is a brilliant crust, love how it rose- looked almost “hilly”
    I had taken it out earlier 25 minutes then realized it wasn’t done and was able to put it in quick enough for cooking to continent,
    I mixed the eggs in, using a fork, no electric mixer. I didn’t find the dough to be overly wet.

    I was surprised that it kept well overnight, great for breakfast the next day!

    Great recipe and will be using again.

  93. My daughter and I like to bake together as a “daddy daughter” activity. We found your recipe, and HAD to try it! We modified it by using our “square cupcakes” pan, making 12, small squared off eclair “puffs”. They were AWESOME! And BEAUTIFUL! I wish I knew how to send you a picture, but believe me, they were great! We will definitely be making these again!

  94. I made this for Father’s day with the help of my 8 yr old daughter, Marisa. It was fabulous, a huge success, we all devoured it. I am definitely making this again. It’s a keeper!

  95. This is a great recipe Easy to make. I’m making my third one today and had to say how good it really is. Thank you so much for sharing

  96. WHY???????????????? Twice I tried this and twice the crust was runny, like pancake batter. I am not sure what I am doing wrong. Do I have to let my butter-water mixture cool before adding the flour, or do it right after removing it from the heat? This looks REALLY good and I want to try it, but getting frustrated.HELP!!

    • Christy {The Girl Who Ate Everything} says:

      The crust is runny. Did you try baking it? You do not have to let the butter water mixture cool at all.

      • Make sure the water/butter has come to a boil and add the flour as soon as you remove the pot from the stove. Stir it vigorously and it will form a ball once the ingredients are all incorporated. You also need to add the eggs immediately after the flour mixture so everything is still hot. I find it helpful to beat all the eggs ahead of time to be added to the mixture (I do this in a measuring cup then add it 1/4th at a time). Beat the mixture well until each egg is incorporated, you will definitely notice the texture change.

  97. Can you use homemade Bavarian cream?

  98. Can you use homemade Bavarian cream?

  99. Try using Smuckers hard shell ice cream topping for the top. It works great and can be put on the day before.

  100. I’ve made a similar recipe for over 20 years, however the person who gave it to me called it cream puff cake. The crust is made exactly the same and my glass pan looks the same with it pushed up the side and then the eclair or cream puff look when baked. The big difference is the recipe I was given called for slicing bananas on the crust prior to putting on the cream cheese/vanilla pudding mixture. I also was told to use Chocolate Magic Shell (ice cream topping) to drizzle on top. It was more for decoration than taste, as it didn’t run like choclate syrup does. It’s always been a favorite at family get togethers and work pot lucks.

  101. I’ve made this recipe a number of times for different groups of people and it’s always a hit. It’s fantastic. You’re making me look like a great cook! Thanks so much!

  102. So, I stumbled across this recipe on Facebook, of all places… I’m a recently diagnosed diabetic, so.. things like this really sorta depress me some, but I took the challenge to make it somewhat diabetes friendly, and substituted sugar free for the pudding, cool-whip and the chocolate sauce, and I have to tell you.. It came out amazing!

  103. I made this yesterday, and all that’s left is one lonely little row, lol. I was super-worried about the crust after reading the comments, but pfffft, the directions are crystal-clear and I had no problems whatsoever. It went up the sides with ease, and turned out perfect and yummy. I would never have considered mixing vanilla pudding and cream cheese. Next time, I’m definitely using chocolate pudding, and making homemade chocolate whipped cream (if I can figure out how, heh.).

    Thank you so much for this amazingly easy, delicious, and super-addictive dessert!

  104. Great recipe. You really should specify what kind of flour.

    • Christy {The Girl Who Ate Everything} says:

      All my recipes use all purpose flour unless I specify otherwise. Thanks for the tip. I’ll change the recipe to be more clear.

  105. This was AMAZING! The first time I made it we only had a chocolate grand marnier sauce, and… The second time I made it, due to requests for a repeat, I used a coffee-chocolate sauce which was also great. Although not quite as completely amazing, but still extremely tasty, you can make a gluten free version by substituting half gluten free plain flour and half rice flour, and making the vanilla pudding by hand (packet mixes have wheat extracts 🙁 ). Each and every time I’ve made this (three in two weeks!) it has been an absolute winner. Thanks for a great recipe!!

    • I was scrolling through the comments to see if there was a gluten free option, Thanks for the info for that!
      now I know we can try it, I was so desperately hoping so, it looks so good!

  106. Just wanted to leave a quick comment to say I have made this twice. My husband LOVES chocolate eclairs. I promised him I would try and make some sometime but found this instead. So glad I did. It was a little runny the first time ( I didn’t allow the pudding to set before adding the cream cheese). Made it again yesterday and it was perfect! Didn’t have any issues with the dough. I did everything by hand, used cool whip and made a chocolate ganache type sauce. My family loved it. No leftovers! Thank you for this recipe.

  107. I had the same problem as many have posted here, the mixture for the crust was too runny, not sure what went wrong. But I added more flour until it had about the same consistency as in the pictures and that worked fine. I also see some comments about different ways to mix it. Does that really make a difference?

    I used two smaller pans. The first one i poured the chocolate syrup on immediately, which became a mess very soon. The second one i made with only filling and cream on top and added the chocolate syrup at the last moment when serving the cake. That looked much better :). Oh and it still tastes great without the syrup. I’ll also try some of the variations that people suggested in the comments.

  108. Greetings from Nova Scotia! Two questions for you please Christy, how many servings and how far in advance can you make this dessert? Thank you so much, love your blog!

    • Christy {The Girl Who Ate Everything} says:

      Servings? I would say about 12-16 servings depending on how big you cut them. You could definitely make this a day or two ahead of time. If you are using fresh whipped cream you should serve the day of.

  109. You need to add the flour WITH the water and butter. Bring up to a boil, stirring constantly, and when it balls up thoroughly, take it off the heat. Then, beat in your eggs ONE egg at a time until completely beaten in, then mix the next until very thoroughly mixed in….. The result will be much improved for you. I’ve been making cream puff pastry (what I call it) for many, many years. My mom was a baker. All proper recipes tell you to do it this way. Hunt out works by Nick Malgieri (ie Perfect Pastry) and a few other educators in cooking. You’ll be glad that you did. I learn from those books and enjoy cooking more with great techniques. Otherwise, excellent recipe!!

  110. want to know if I can make this gluten free using gluten free flour….had anyone ever done that and what are the results ….any adjustments to the recipe?

  111. For some reason I can’t print recipes on your site.

  112. To all having troubles with the crust…

    Think of adding the eggs in the same context as ‘tempering’ eggs – you want them cooked, but not scrambled. Use a heavy-bottomed pan, ensure the butter and water are at a full boil as was described, then turn off the heat. Quickly mix in the flour while the pan is still on the burner, then remove and incorporate the eggs as described. Make sure each egg is fully incorporated so the dough looks nice and satiny, not shiny or slippery. You need to move quickly, yet thoroughly mix so the eggs can be fully incorporated, so the pot and mixture needs to be hot, but not so hot that the eggs will instantly scramble up when they are added. For ease, I suggest cracking the eggs and keeping one each in four different ramekins or something.

    I hope that makes more sense.

    Also, the crust will puff up very much like a German pancake, except all lumpy and uneven. It will drop when it is out of the oven and cooling.

    To the poster of this recipe. G-d bless you. This stuff was awesome to eat!

  113. Hello! Every Sunday night at our condo a group of us get together and grill. I always bring dessert. We’ve been living in our condo for a year and a half. I made this dessert last night and was told by many that this was the best dessert I’ve ever brought. Thank you for the recipe. I did cook the flour, butter, and water on the stove all at once and put the crust in individual muffin cups instead of a baking dish. I was able to make 21 crust cups that way. I also let people put their own eclair together it make sure the crust didn’t become soggy.. They loved being able to control how much filling, whipped cream and chocolate sauce to put on. I will be making these again.

    • Christy {The Girl Who Ate Everything} says:

      Great idea to make them individually!

      • And I froze the left over crusts and we enjoyed the left overs on Tuesday night so things were able to be refrigerated for a few days and still tasted fresh! Might suggest making the crusts whenever and freezing them for a quick dessert fix. Thanks again for the recipe! I won’t make the grahm cracker versions anymore. Happy Baking!

      • Had trouble with a running pudding cream cheese mixture. It was set the night before. What did I do wrong?

  114. I just HAD to come back and comment again… we made this again tonight but made it as a sugar free cake: fat free/sugar free pudding instant pudding mix, and whipped cream sweetened with a touch of Splenda. Also used reduced fat cream cheese and it still came out absolutely fabulous!! We used pre-made syrup – Torani Coffehouse Dark Chocolate syrup (so yeah I guess it had a bit of sugar in it) and in the end, it still tasted just like an eclair, although a little more diet friendly. I am thrilled to have found your site!

  115. Seriously…whaaat!!
    Amazing!! love it, trying it, pinning it, drooling over it!!

  116. This recipe is circulating on Facebook. One of my friends shared it so I decided to try it. It is really good and it really does taste just like an eclair. I was really worried about the crust as it was baking but it turned out perfect! Delicious!! I’ll make it for a crowd next time. For right now, my hubby and I have to eat it all. Oh well. :-/

  117. quick tip for making the dough easier to spread: wet the tip of your fingers a bit with some cold water and use them to spread the dough up the sides, doesnt stick to your hands and easier to spread

  118. Hi!
    Thanks for this superb recipe. I will try to cook it soon. But I have 2 questions. How does a typical American cup look like? Or how much ounces does it have? And what creme cheese do you use?
    Thank you!!!!

  119. I made this today. The pics were helpful. I was able to lift the entire crust out to a platter. I am not easily impressed but the directions were perfect and the dessert was amazing!

  120. I’ve read the comments below and note that it is best assembled the day of making. Can you make the crust the day before and then assemble on the day? Then once assembled, can you refrigerate it for say 3 hours? Or will it ruin the crust?

  121. Jeannine Baker says:

    I am lazy and did not read all the comments…SO did not see if you addressed the subject of cooking this at higher altitude.

    My Daughter Celeste in Colorado made this and said the crust went over the sides of the pan while baking it (eeek!…haha). I told her just to scoop it back in and that it just gets covered up anyway.

    Any ideas?

    I have made this two or three times and love it…Thanks for sharing it and for your response!! 🙂

    • Christy {The Girl Who Ate Everything} says:

      I wish I had some tips. I’m not familiar with high altitude cooking. I’ve had readers make it in Denver and have had no problems.

  122. Just made this for Easter, and it was a huge hit! Will definitely be making again. Thank you for sharing.

  123. Today is my wedding anniversary so I told my husband to make dessert while I will handle the main dish. My husband made this last night and it turned out perfectly! So it’s a no fail recipe 🙂 my mom made this when we were younger and we also know it as “moon cake”.

  124. Darleen Buller says:

    Love this it turned out GREAT !

  125. This has been the weekend of “all things from your blog!” I made the creamy Tuscan dip & the peanut butter gooey cake for a night in with my college friends. Both HUGE hits! Today I made this eclair cake to take to my mom & dad’s for father’s day. My husband & I are both big fans of eclairs, so I was actually thinking of him when I made this. This was delicious! My mom kept saying, “this is a keeper” with every bite. I took your advice & made homemade whipped cream & chocolate sauce ( your recipe for this was both simple & delicious-I don’t think I will buy it ever again).

    I will be making this again & again. Thanks, Christy, for keeping it simple and wonderful. I have enjoyed everything I have made from your blog!

  126. Nice! I like the idea of making a cake instead of individual ones! Both are delicious, but the cake seems less time-consuming.And that “measly corner piece” still looks delicious!

  127. I was so excited to try this recipe out… I decided to make it for my husbands birthday… It’s his favorite doughnut/pastry. I added a tablespoon of sugar to the batter, a teaspoon of lemon, and a dash if vanilla. I was a little scared of the bubbles because they were so big but after I put it all together and took the first test bite… Oh my goonies! So very very good. I mean, crazy good!

  128. We call this Cream Puff in a Pan…..a family favorite! 🙂

  129. My whole family loved this!! Went exactly by the recipe and even made the whip cream and chocolate sauce homemade! Made it for my moms bday and will be making it again for my grannys next week!! Thanks for this awesome recipe!!

  130. Looks really east to make and so good, thanks a lot

  131. When I originally left a comment I seem to have
    clicked the -Notify me when new comments are added- checkbox and now each
    time a comment is added I get four emails with the same comment.
    Perhaps there is a way you can remove me from that service?
    Many thanks!

  132. I just made this and it changed my world. I used a gluten free flour mix and it still turned out wonderful. Wow!

  133. I want to make this for a bake sale auction. Can I make this recipe and divide into 2 tea cake size pans?

  134. My crust came out beautiful cooked it for only 25 min , I can’t wait till I sit down to eat it.

  135. Lynda Raleigh says:

    i have been making this cake for about 30 years and back then we called it craters on the moon. Everyone always enjoyed it .

  136. Just made this for my hubby’s birthday!!! Amazing:) One suggestion would be to not bother greasing the pan. Stands on sides better and there’s enough butter in the recipe to avoid any sticking anyhow.

  137. Hello Christy-I found this recipe a year ago on facebook. I am sorry I haven’t commented sooner. This dessert is the bomb! Everyone in my home loves it, my friends and their kids love it. I just made it for my girlfriend’s birthday last Sunday and I have to make it again this Sunday for my husband’s birthday and again for Thanksgiving! It tastes better each time I make it! Other than cooking the chocolate sauce a little longer to make it thicker, I follow your recipe to a T and it always perfect.

  138. Hi Christy. I didn’t have Cool Whip or whipping cream, so I made cream puffs using your eclair cake recipes. Yum! Everyone at a family gathering loved them. A young man at the gathering with a recent knee injury told me that he got up on his bum leg to get another cream puff! I’ll make them again for another family gathering–different folks–but I know the result will be the same. Adding cream cheese to the pudding makes the filling just dreamy, and your chocolate sauce is the perfect topping. Use two recipes of the crust to one recipe of the filling and one recipe of the chocolate sauce. Makes 50 generous tablespoon-sized cream puffs. I must try the cake, too.
    Thx Christy!

  139. Let me start with, I love your blog’s name! This recipe looks amazing, I can’t wait to give it a try.

  140. I promised my wife no more sweet baking till after New Years, but luckily I am classifying this as a breakfast food. If I survive I’ll return to post the assured results of utter delicious, but first I have to survive.

  141. Has anyone tried doubling the recipe yet? I plan to make this for a family event but I want to make sure there is plenty to go around because it looks so yummy!

  142. Could you please help me? I made a mistake and I want to know if it will ruin everything. Instead of putting the flour first I put the eggs then stirred in the flour. Should I just throw it away or can I still bake it?

  143. Shawna van der Berg says:

    I just made this and it is to die for. Had to adjust the recipe slightly on the filling as our packaging sizes in South Africa differ from yours – but I must tell you this is going to become a favourite with my family. No more travelling to the shop for eclairs just make a whole big dish full yipee!

  144. Oh My Goodness! I am currently making my 6th one this month alone! I work as an at home nursing assistant and my employers can’t get enough of this dessert 🙂 So good and fancy looking yet so easy to make, Just about have this recipe memorized!

  145. I made this and it was delicious!! My crust poofed up really high, I didn’t think it would. I loved it and so did the rest of the family. This one is a keeper. Thanks for the recipe!

  146. This is perfect! I just got a request to do an eclair bday cake 🙂 love your photos btw

  147. looks yum will make it today.. tk u..

  148. I make this dessert every time I go to a party or pot luck. This is the most easiest dessert you can make. Turns out delicious every time. Everyone just loves it and always asks me to print them out a recipe. You won’t be disappointed with this fabulous dish and I can guarantee you won’t stop at one piece. Thanks

  149. This recipe was shared by a dear friend. Going to try tomorrow. Curious if using a gluten free flour would alter the crust. What are your thoughts on such a substitue?? Thanks for the recipe and looking forward to the official taste test tomorrow.

  150. Very good….base came together so well and tastes great! Much easier to make than I expected but pretty impressive for company. I’ve halved this recipe twice now and used a 9×9 which was lots for 4-6 people. Didn’t have chocolate syrup either time so I made a coffee syrup once and a nutella sauce the next. Worked great. Not sure why it won’t let me choose 5 stars but this one deserves 5

  151. made this this afternoon.. i am not a baker or a great cook.. this was easy peasy! i did the crust exactly as told in recipe, came out looking just like the pictures…. i too am putting the chocolate syrup on just before serving as most likely it will get runny. i love eclairs and i can’t wait to try this later tonite! thanx for the great recipe!

  152. I made this for an office pot luck lunch- Holy Smack! I found that Hershey makes a Special Dark syrup, which is what I used for the drizzle.
    Next time I make this, I may cut back on the milk in the pudding, I think all the beating of the pudding and cream cheese caused the pudding to become a bit runnier than it should have been.

    Love, love, love this recipe. So much more refined than the graham cracker version.

  153. I’ve been make this dessert for a few years now, we call it Cream Puff Cake and I use shaved chocolate in place of syrup sometimes. We make it in a few different varieties. Try using Lemon pudding and a touch of grated lemon peel for garnish, Sooo Good! . Or chocolate pudding or banana pudding. I want to try it with a strawberry pudding and garnish with fresh berries! Remember when cool whip made the flavored toppings? We did a chocolate/chocolate and a vanilla/strawberry. Sure wish they’d do the flavored toppings again.
    Happy Creating,

  154. What are the measurements of ingredients if I were to make this in a 9″ pie plate?

  155. The chocolate eclair cake was amazing!!!!

  156. Lindsay Hiller says:

    I made the “mistake” 🙂 of making this for a birthday party in my family once, now I am required to bring it to every family get together. Everyone LOVES this cake!!!! Thank you for the recipe 😀

  157. Great recipe, could you do this as cupcakes?

  158. Hogfarmerwife says:

    Just curious if this better when it has refrigerated for awhile or if it matters.

  159. Sooooooo delicious! I’ve made this cake a gazillion times now and I’m satisfied every time!!!!!!

  160. My family loves you French roll-ups. We used fresh raspberries in the filling, everyone loved them! Tomorrow I’m making your Chocolate Éclair Cake for a luncheon.
    You may be my new favorite recipe site!
    Thanks a bunch,

  161. This dessert was amazing,i made it exactly like the recipe said. Who ever had problems with it must have did it wrong,after the water and butter melted and came to a boil I took off the heat added one egg at a time at room temperature,mixed well then added another egg one at a time. It did not fall it looked just like the picture, also used a glass9x13pan. It was delicious😊😊😊😊 I posted recipe on my page. Ty for sharing I’m so going to make in the future.

  162. I made this last night and it turned out beautifully!! I set the timer on the crust for 25 minutes and it’s a good thing I did. Wish I could post a pic, because mine looks just like the pic with the recipe. I also whipped my own whipped cream and that just added to the wonderful flavor….oh, I and so used french vanilla instead of plain vanilla. This will be made again…and again, and again 🙂

  163. The flour measurement is WAY off! You can even see it in the recipe. Four eggs, 1/2 cup butter and cup of water. The batter was even thinner than cake batter. I used 3 1/2 cups of flour. It’s delicious!

    • It’s correct. We’ve been making it for years.

    • Harlekuin1137 says:

      The recipe is absolutely correct. It’s a special method and if you don’t follow the measurements and directions correctly, you get a mess. I have made this several times and even screwed it up by using double the butter! If you used all that flour, you did not make it as a choux, which is what an eclair and cream puffs are made of.

  164. Nichole Erdos says:

    This is Amazing!! My family loves it. I did change it a little bit. I use half and half instead of milk to make the pudding. We like it thicker! Also instead if chocolate syrup I use chocolate fudge over the top! It is good both ways though! DELICIOUSNESS!

  165. This is awesome I ate 2 peices

  166. Bigvicinthekitchen says:

    This is easily the most popular dessert I make. Family and friends actually beg me to make this. It’s easy and tasty beyond the few steps it takes to make. I would never insult the deliciousness of this dessert by using cool whip!!! You gotta whip some heavy cream for a fitting topping to this yummy dessert.
    Other recipes by the same name are not nearly as good. This girl has the winner!
    Make it- just be prepared to keep making it- cause it will be a hit!

  167. This is a amazing dessert. I have made it for holidays. My daughter loves it

  168. I, too, have always had this as a pistachio pudding dessert, with chocolate syrup drizzled, then topped with crushed pistachios. Wonderful! I think this recipe lends itself to most any pudding flavor! Thanx!

  169. Not sure why this cake is rated 2.5 stars? I’ve made it several times and it’s always a hit! We love it!

  170. This is the best! I buy fudge frosting and microwave about 3 heaping TBS and then drizzle over the top. I try not to make this to often as I have no willpower! Before I know it, half the pan is gone. 🙂

  171. Made this recipe back when i first saw it a couple of years ago. JUST made it again today! Still waiting for cooling and setting to occur.
    The hardest thing about this recipe is the WAITING for it to set completely so we can EAT IT!!! WE ABSOLUTELY LOVE IT!!!

  172. I will do something that I have never done before, leave a comment about a recipe. This looks amazing and so easy. I bake quite often and I wonder whether I can substitute the pudding mix with handmade “creme de patissier” and finish with some cooled ganache? To give this great dessert a more homely touch.

    Many thanks for posting.

    Ps: a big fan of the title of your blog as well.

  173. Karen Sharples says:

    I cannot believe that people are atill using Cool Whip. Seriously, it is not a food. It is a food-like substance.

  174. Oh yum! thanks

  175. Can I make this a day before and put in the fridge until I need it?

  176. Brenda Maurer says:

    Do you have to refrigerate before serving? Do you have to refrigerate leftovers? Does that make the crust soggy?

  177. Oh yum, this sounds delicious! And love your photos, by the way 🙂

  178. If you just pat it into the bottom of the pan only, it will “puff” up the sides all on its own and is thicker and “puffier” than if you press it up the sides. Just a thought!

  179. Thank you so much for this recipe! I’ve made it about ten times. It’s everyone’s favorite. I prefer using three eggs instead of four, baking it for 23 to 24 minutes instead of 30 to 40, and making the pudding before whipping the cream cheese, because it has to set. It’s always a hit!

  180. Chocolate Eclair Cake is a crowd pleaser every time I make it!

  181. This looks fab and it’s without sugar! What else should I ask for?

  182. This is exactly how I make mine.. Its the best. I dont like the graham cracker crust recipes out there.To me thats NOT at all a eclair…… This is truely like a eclair…. I also shave a chocolate bar on top for a little extra flare… Its so light and fluffy. Its always gone the same day I make it….


    Can this be made in the thermomix?

  184. Could I use a gluten free flour for the crust? Like Cup4cup? Thanks for any advice you can give me!

  185. Hi there…I love this cake! I was wondering if anyone had tried breaking the dough and making eclair cupcakes?

  186. I haven’t assembled this yet, but the filling is delicious and the crust turned out exactly like the picture. I’m going to make vanilla bean whipped cream for the top. Thanks for the great recipe!

  187. Sandy Miltich says:

    I am making this right now. The crust is in the oven & it puffed up like crazy & looks amazing. I did use a mixer to add the eggs, hope it doesn’t affect the taste or texture.

  188. RENEE MCGINNIS says:


  189. Your dessert looks wonderful,I would love to try making it ,however I can’t find coolwhip in UK shops.What is it ?and what would be a suitable substitute.
    Thanks Sonia

  190. Magnifique . I will bake it tomorrow .

  191. I made this recipe with Bob’s Red Mill Gluten-Free flour. It turned out really well. The crust doesn’t have the same texture and the taste is slightly different. For me, that doesn’t matter because this recipe is so good and having it in a gluten free version is a big win for me.

  192. Wanda gilbert says:

    Can u assemble this the nite before or will it ruin the crust

  193. My 7yo son said it looked exactly like the picture! Thanks for the recipe. Love the base.

  194. Always struggled choosing between eclairs and some sweet heaven cake. No more of that now! Thank you so much for sharing this recipe and saving me from that dilemma! )

  195. Hi Christy, I’ve been making this for years and we love it! The only thing I do differently is, I use an 11” x 16” pan. More to love and it comes out great! Also, you don’t need to spread the eclair mixture up the sides, it rises and makes its own sides.

  196. Donna Bonavota says:

    1) I want to know what kind of all purpose flour you use ?? Bleached or Unbleaached ??

    2) can this cake be made the night before and refrigerated and served the next day ??
    Will it be soggy ? Thanks

  197. Christy, I made this for Christmas and it was loved by all. Thank you

  198. I’ve made this before and we call it GIANT CREAM PUFF! The name gets everyone’s attention. Used your recipe instead of digging mine out. Everyone is always impressed with this dessert and surprisingly there is ALWAYS room for it no matter what’s for dinner!

  199. My mom used to make this and substituted chocolate pudding for the vanilla and it was DIVINE!! Vanilla was also stellar but for those who want an extra chocolate kick it’s incredible!

  200. I use 1 cheesecake & 1 coconut cream instant pudding. Put toasted coconut on top. Yummy

  201. Paolina Kennedy says:

    Can this Eclair Cake be made a day or two before & keep refrigerated? I’m planning on making it for Easter

    Thank you

  202. I have been making this recipe for the last 4 years. I make it every Easter and other special occasions. It has become one of my all time favorite desserts. I always get rave reviews and I’m so sad when the last piece is eaten. Thank you so much for posting this recipe.

  203. This was delicious! And the crust was soooo easy, those comments had me all freaked out for nothing. I made two puddings; vanilla and Godiva white chocolate vanilla bean pudding and both tasted great! Thank you for such a yummy recipe!

  204. I spoke too soon! It was so yummy and I made it again this morning….my crust mixture was runny. I baked it anyway…no good. I am going to make the crust again tonight after work. Do you think if I have the same issue maybe I should just add more flour? I could tell the consistency was off the minute I finished mixing the flour before adding eggs.

  205. I also added bananas between the cream layer and the topping, A BIGGER HIT than before!!

  206. In the bit before the actual recipe (where it shows pictures of her making the crust), it was noted to make sure to NOT OVER GREASE the pan. That is VERY IMPORTANT! So what I did was, sprayed the dish lightly with cooking spray then took a paper towel and wiped it out. There was still enough remaining in the pan to serve it’s purpose and it wasn’t so greasy that the batter wouldn’t sick on the sides and become difficult to spread in the dish.

  207. I made the chocolate eclair cake for one of my bosses birthdays, because the chocolate eclair pie from marie calendars was his favorite. Because they have closed most of the Marie calendars, and we can no longer get that pie, I thought I would give this a try. It did not disappoint! Plus I really hate any crusts for an eclair pie or dessert made with graham crackers. This crust was amazing! I recently found out that my grandson loves Boston cream donuts, so I have promised to make this for him too! Thanks for this amazing dessert!