Eclair Cake... Decadent

 

 

Pate Choux (crust):

• 1 cup water
• 1/2 cup butter, cut into tablespoons
• 1 Tbsp sugar
• 1/8 tsp salt
• 1/2 tsp vanilla
• 1 cup flour
• 4 large eggs

Topping:

• 1 (3.4oz) box French Vanilla instant pudding
• 1 1/2 cups cold milk
• 1 (8oz) tub whipped topping, divided
• Chocolate Syrup

Directions

1. Combine water, butter, sugar, salt & vanilla in a large saucepan.  Heat until boiling & butter has melted.  
2. Remove from heat & add flour, stir briskly with a spatula.
3. Using a hand mixer, quickly beat in eggs ONE at a time (so they don't scramble) beating well after each egg.
4. Spread dough into a lightly greased jelly roll pan.  Bake at 400*F for 25 minutes.  The cake should puff up (it will be bumpy & uneven) & be lightly browned & crisp to the touch.
5. While cake is cooling, whisk pudding & milk.  Let sit in the fridge until it firms up, about 5 minutes.  Fold in 2/3 of the tub of whipped topping.  Spread across the cooled cake.  
6. Spread remaining whipped topping over the pudding layer.  Drizzle with chocolate syrup.  Cut & serve.

It is so delicious...you gotta try it

Thanx to: Dessert Now, Dinner Later.........http://www.dessertnowdinnerlater.com/