Chocolate Eau Claire Éclair Cake is a bakery quality dessert, which bakes up and is prepared in under 30 minutes.
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Chocolate Eau Claire Éclair Cake
Named for Eau Claire, Wisconsin, this Chocolate Éclair Cake is divinely delicious and so easy to make.
Your friends will think you picked up Chocolate Eclairs from a bakery.
I got this recipe from Cheryl St. George, who used to make it for celebrations at the law firm in Palm Beach, where I used to work. Guess where Cheryl is from?
It’s unbelievably delicious and really simple to make.
Ingredients to Chocolate Eau Claire Cake Pasty Shell.
- All Purpose Flour
- Eggs
- Butter
- Milk
The pasty shell is very easy to make and tastes just like that of an Éclair. It is light, with a slightly chewy bite.
Chocolate Eau Claire Cake
The pasty shell is very light and fluffs up nice and puffy from the eggs.
As it is baking, prepare the filling.
Normally, my recipes are 100% from scratch. This recipe uses some prepared items, along with a by scratch pastry.
In the notes section of the recipe card at the bottom, I have provided substitutions for the prepared items.
Ingredients for Creamy Chocolate Éclair Filling.
- Vanilla Pudding Mix
- Whole Milk
- Vanilla Extract
- Cool Whip
Once the pasty is stuffed, a warmed can of frosting is poured over. Easy, peasy.
If you want to substitute the chocolate frosting for a homemade version, check out my yummy Homemade Chocolate Hot Fudge Ganache recipe.
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Here is the handy printable recipe:
Chocolate Eau Claire Éclair Cake
Ingredients
Dough
- 1 cup Fresh Water
- 1 stick Butter
- 1 cup All Purpose Flour
- 4 large Eggs
Filling
- 2 3.4 ounce boxes Instant Vanilla Pudding (2 large boxes 3 oz each)
- 2 cups Whole Milk
- 1 teaspoon Pure Vanilla Extract
- 8 oz Cool Whip
Topping
- 1 can Milk Chocolate Frosting
Recommended Products
Instructions
Dough Preparation
- Bring water and butter to boil.
- Reduce heat to low and dump in flour and stir until it forms a ball.
- Add the eggs one at a time and continue stirring until a sticky dough forms.
- Form dough into a long tube (about 2.5 feet) and then place on greased pizza pan or cookie sheet in form of a ring. Connect ends.
- Bake at 400° for 45-50 minutes.
- Once golden brown, remove from oven and allow to fully cool.
- Once the ring is cooled slice horizontally.
Filling Preparation
- In large bowl combine pudding mix, milk and vanilla and stir until combined and beginning to thicken..
- Let sit at least five minutes. Gentley fold in Cool Whip.
- Spoon pudding mixture onto bottom of pasty right. Place top pastry on top of pudding.
- Place can of frosting in the microwave in 10 seconds intervals until frosting becomes pourable. Drizzle frosting over top of ring. Frosting should be thick without being clumpy.
Notes
Non “Instant” Substitutions
Homemade Chocolate Fudge Ganache Cook and Serve Pudding MixNutrition
PIN this Chocolate Eau Claire Éclair Cake!
Chocolate Eau Claire Éclair Cake
This is the most delicious dessert I have ever made for sure. Thank you so much. I will make it again and again. Rob
The small pudding is 3.4 Oz and the large is 5.1. So is the small pudding the correct one even though it is more than 3 Oz?
I’m surprised you suggested a box cooked pudding rather than from scratch. I was going to compare it to my recipe. I love all your recipes!
I know, right! It is from a friend and I did not want to change it. I will do it again with homemade pudding. Jill
This was awesome! Any idea how long to bake the dough if I want to make them individual size? Thanks
Hi Cindy. I have only made the larger one, but I would think the cook time might be a bit less. Jill