egg nog eclair cake

Name: Egg Nog Eclair Cake
Prep time: 4 h
Cook time: 25 min
Yield: 16
Cuisine: American
Ingredients: FOR THE ECLAIR CAKE BASE; 1/2 cup(s) butter; 1 cup(s) cold water; 1 cup(s) all purpose flour; 1/2 teaspoon(s) salt; 1 1/2 tablespoon(s) sugar; 4 large eggs; FOR THE FILLING; 1 small box instant vanilla pudding mix; 1 1/2 cup(s) egg nog; 8 ounce(s) cream cheese, at room temperature; FOR THE CREAM; 1 cup(s) heavy whipping cream; 1 teaspoon(s) vanilla; 3 tablespoon(s) powdered sugar; - chocolate syrup, to drizzle over the top, if desired

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

Obtained online. http://www.laurenslatest.com/egg-nog-eclair-cake/

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yield 16 serving(s)

prep time 4 Hr

cook time 25 Min

method Bake

Ingredients For egg nog eclair cake

FOR THE ECLAIR CAKE BASE
1/2 c

butter
1 c

cold water
1 c

all purpose flour
1/2 tsp

salt
1 1/2 Tbsp

sugar
4 lg

eggs
FOR THE FILLING
1 sm

box instant vanilla pudding mix
1 1/2 c

egg nog
8 oz

cream cheese, at room temperature
FOR THE CREAM
1 c

heavy whipping cream
1 tsp

vanilla
3 Tbsp

powdered sugar
chocolate syrup, to drizzle over the top, if desired

How To Make egg nog eclair cake

1
Preheat oven to 400 degrees. Spray 9x13 glass baking dish with nonstick cooking spray and set aside. In a medium pot, bring butter and water to a boil. Remove from heat and whisk in flour, salt and sugar until a dough forms. Cool 10 minutes. Stir in eggs, 1 at a time, incorporating each time to make a smooth mixture that will seem half way between a dough and a batter. Once all eggs are incorporated, pour into prepared baking dish and spread evenly across the bottom and up the sides 3/4 inch or so. Bake for 25 minutes or until puffed and lightly golden. Cool completely.

2
In a large bowl, whisk vanilla pudding mix with egg nog 2 minutes to thicken. Stir in cream cheese and mix until smooth. A stand mixer or hand held mixer is best for this! Spread over the bottom of the baked shell. For the topping, whip heavy whipping cream with vanilla and powdered sugar until stiff peaks form. Spread over filling.
3
Refrigerate up to 3 days {covered completely with plastic wrap}. To serve, cut into squares and drizzle with chocolate syrup.
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