This eclair cake with chocolate ganache features pastry baked in a pan rather than piped into individual eclairs, making this dessert perfect for a crowd!
Preparation Time
30 mins
Cooking Time
25 mins
Total Time
55 mins
Calories
530 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish. Place a mixing bowl in the freezer to chill.
Step 2
Make pastry shell: Combine water, butter, and salt in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to medium and stir in flour. Cook and stir until mixture pulls away from the sides of the pan and forms a ball. Transfer mixture to a mixing bowl and beat in eggs, one at a time, until fully incorporated. Spread dough evenly in the bottom of the prepared baking dish.
Step 3
Bake in the preheated oven until golden brown, 25 to 30 minutes. (The dough will rise and make a boat shape, but should drop as it cools.) Cool completely on a wire rack.
Step 4
Make filling: Remove the chilled mixing bowl from the freezer and pour in cold whipping cream. Whip until cream thickens, about 1 minute. Stir in confectioners' sugar and vanilla. Continue to whip until cream forms stiff peaks. Place whipped cream in the refrigerator to keep chilled.
Step 5
Pour pudding mixes and milk into a separate mixing bowl and stir until creamy. Fold in whipped cream. Spread filling over cooled crust and refrigerate.
Step 6
Make ganache: Place chopped chocolate in a heat-proof bowl. Bring cream almost to a boil in a small saucepan over medium heat. Pour hot cream over chocolate; let sit for 1 minute, then whisk until smooth. Let cool until ganache is thickened, about 10 minutes.
Step 7
Pour ganache over cream filling, spreading to cover the entire surface. Return the pan to the refrigerator and chill for at least 1 hour before serving.
