Egg Nog Eclair Cake


We are big, big, BIG eclair cake fans! This is perfect for the holidays.


For the eclair cake base:
1/2 cup butter
1 cup cold water
1 cup all purpose flour
1/2 teaspoon salt
1 1/2 tablespoons sugar
4 large eggs

For the filling:
1 small box instant vanilla pudding mix
1 1/2 cups egg nog
8 oz. cream cheese, at room temperature

For the cream:
1 cup heavy whipping cream
1 teaspoon vanilla
3 tablespoons powdered sugar

chocolate syrup, to drizzle over the top, if desired


  • Preheat oven to 400 degrees. Spray 9×13 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.
  • 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.
  • Refrigerate up to 3 days {covered completely with plastic wrap}.
  • To serve, cut into squares and drizzle with chocolate syrup.


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