Change it from this one lonely Éclair
to this decadent Éclair Cake topped with Fresh Strawberries
1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1 (8 ounce) package cream cheese, softened and room temperature
1 large box (5.1 ounces) vanilla instant pudding
2 cup milk
Heavy cream to make one batch of homemade whipped cream (or cool whip)
Hershey’s chocolate syrup
Preheat oven to 400 degrees. Lightly grease a 9"X13" glass baking pan.
Bake for 30-40 minutes or until golden brown. I check it occasionally: starting at 20 minutes. You don't want to overcook the crust. Remove from oven and let cool (don't touch or push bubbles down).
|The layer of pudding and cream cheese filling.|
1 pint heavy whipping cream
1 tsp. vanilla extract
3 tbsp. powdered sugar
Keep heavy cream very cold until ready to beat it. Pour into chilled bowl and mix on high. While it is mixing add the vanilla and powdered sugar. Beat until medium soft peaks are formed (do not over beat or you will have butter).
Once whipped cream is ready top pudding/cream cheese layer with layer of whip cream. Drizzle with chocolate syrup. Decorate with fresh strawberries or chocolate dipped strawberries.
|Layer on the whipped cream|
|Drizzsle with chocolate syrup or not.|
|Top with fresh strawberris.|
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