Eggnog Eclair Cake
Equipment
- 9x13 glass baking dish
Ingredients
For the Pate a Choux Base
- 1/2 cup butter
- 1 cup cold water
- 1 cup all purpose flour
- 1/2 teaspoon salt
- 1 1/2 tablespoons granulated sugar
- 4 large eggs
For the Eggnog Filling
- 1 box instant vanilla pudding mix
- 1 1/2 cups egg nog
- 8 oz cream cheese at room temperature
For the Whipped Cream Topping
- 1 cup heavy whipping cream
- 1 teaspoon vanilla
- 3 tablespoons powdered sugar
- chocolate syrup for garnish, optional
Instructions
- 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.
- 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.
Nutrition
Calories: 252kcalCarbohydrates: 17gProtein: 5gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 97mgSodium: 260mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 779IUVitamin C: 1mgCalcium: 66mgIron: 1mg
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