Eclair Ring

Christine Arnold


I found this in a magazine 20 years ago and I've been making this for Christmas Gifts and putting a poinsettia in the middle ever since.

Not for calorie counters,
This not my picture but it looks exactly the same.

★★★★★ 1 vote
8 big pieces or 12 small
1 Hr
1 Hr


1/2 c
1 c
1/4 tsp
salt (fine table salt)
1 c
4 large
eggs (not x-large or jumbo)


2 pkg
3.5 oz. instant vanilla pudding
1 c
2 pt
heavy cream
1 tsp
pure vanilla extract


2 oz
semi-sweet baking chocolate
2 Tbsp
2 Tbsp
2 Tbsp
corn syrup, light
1 tsp
pure vanilla extract


1PREP: Preheat Oven to 400F
Find a 7" plate and put top side down on greased and floured baking sheet. Trace the edge of the plate. Lift the plate and mark 12 spots (Like a clock) inside the ring
2The Pastry Ring: Bring Water, butter and salt to a boil.Pour in all the flour all at once mixing to incorporate until it pulls away from the sides and forms a ball.
Remove from heat and cool slightly.Add each egg one at a time beating each with a wooden spoon until dough is very smooth. Don't try to add them all at once or the batter will flow instead of holding it's shape
Drop by tbs onto the marks INSIDE the ring until you have 12 mounds touching each other.

Bake at 400F for 45 minutes. Do Not Open the door. Turn oven off and let sit for another 15 minutes. Remove from oven and cool well. Slice horizontally with a bread knife.
3Filling: Combine pudding, milk, heavy cream and vanilla and beat until it gets thick and holds it's shape. Spread on the bottom half of the ring. Replace the top half.
4Chocolate Drizzle Frosting: Melt and combine the chocolate,karo syrup,butter, milk and vanilla until it's thin enough to drizzle.
I put in the fridge for at least an hour and sometimes 2 in the freezer if I make them the day before.

About this Recipe

Course/Dish: Cakes, Puddings, Other Desserts