This dessert is so scrumptious, my kids eat it up fast! It's exactly what it sounds like!

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Ingredients

11
Original recipe yields 11 servings
The ingredient list now reflects the servings specified
PASTRY
FILLING
FROSTING

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease and flour a pizza pan. Grease the bottom of a small glass bowl and place in center of pan.

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  • In a small saucepan over medium heat, combine butter and water; bring to a boil. Remove from heat and stir in flour, stirring until thickened. Stir in eggs, one at a time, stirring well after each. Pour batter around bowl, forming a ring.

  • Bake in preheated oven for 40 minutes. Turn off the heat and allow pastry to rise another 15 minutes. Do not open the oven door while pastry is rising. After the 15 minutes, remove pastry from oven and cool completely. Cut through the pastry horizontally, making a bottom and a top.

  • Beat together the milk and pudding mix. Stir pudding mixture into whipped cream and beat until thick. Spread filling in pastry bottom, and then replace pastry top.

  • Heat the prepared chocolate frosting for a few seconds in the microwave, to make it pourable. Pour over filled pastry, letting it drip down the sides.

  • If desired, pipe dots of whipped cream on top, sprinkle with walnuts, and place a cherry on each whipped cream dot.

Nutrition Facts

651.1 calories; protein 8.7g 18% DV; carbohydrates 46.8g 15% DV; fat 49.7g 77% DV; cholesterol 168.2mg 56% DV; sodium 250.5mg 10% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/11/2011
This was excellent. I decided to make this into a cake since that seemed easier to me. I used a greased 9x13inch pan for the pastry baked it at 400 for about 35 minutes then put the filling on top. Because I was doing it this way I used 8 oz softened cream cheese in place of the whipped cream and 3 cups of milk in the filling. This kept it thick enough to cut when it was time for serving. I didn't use the frosting part of the recipe. Instead I topped the filling with whipped topping and drizzled chocolate syrup over it when I served it. It was a hit! FOR THE REVIEWER WHO HAD PROBLEMS WITH THE PASTRY RISING: the ratio of egg to flour is basically the only thing in the pastry that will allow it to rise. The eggs keep the dough moist on the inside while the crust bakes and develops on the outside trapping gas inside. There are two possible causes for the dough not rising. First would be the eggs. When I've made eclairs using old/low quality eggs (you can tell by how spread the white becomes when you crack it) I've often had the same problem. Second if adding the eggs while the dough is still hot like this recipe says to you run the risk of it not rising. Sometimes it works others it doesn't. I recommend cooling the dough completely before adding the eggs one at a time. If you make sure the eggs are fresh and the dough is cool you shouldn't have any problem with your eclairs rising. Read More
(10)

Most helpful critical review

Rating: 1 stars
11/30/2005
This sounded so wonderful. The pastry never did rise. I have tried to make it twice. I dont think I will be making it again but if there are any secrets on how to make it perfect please post. Read More
(2)
11 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/11/2011
This was excellent. I decided to make this into a cake since that seemed easier to me. I used a greased 9x13inch pan for the pastry baked it at 400 for about 35 minutes then put the filling on top. Because I was doing it this way I used 8 oz softened cream cheese in place of the whipped cream and 3 cups of milk in the filling. This kept it thick enough to cut when it was time for serving. I didn't use the frosting part of the recipe. Instead I topped the filling with whipped topping and drizzled chocolate syrup over it when I served it. It was a hit! FOR THE REVIEWER WHO HAD PROBLEMS WITH THE PASTRY RISING: the ratio of egg to flour is basically the only thing in the pastry that will allow it to rise. The eggs keep the dough moist on the inside while the crust bakes and develops on the outside trapping gas inside. There are two possible causes for the dough not rising. First would be the eggs. When I've made eclairs using old/low quality eggs (you can tell by how spread the white becomes when you crack it) I've often had the same problem. Second if adding the eggs while the dough is still hot like this recipe says to you run the risk of it not rising. Sometimes it works others it doesn't. I recommend cooling the dough completely before adding the eggs one at a time. If you make sure the eggs are fresh and the dough is cool you shouldn't have any problem with your eclairs rising. Read More
(10)
Rating: 5 stars
06/02/2003
If you LOVE a Chocolate Eclair you will LOVE this dessert! It was magnificent!!! Read More
(6)
Rating: 5 stars
10/15/2002
This recipe is absolutely the best!! My husband's favorite dessert are eclairs. I made this for his birthday cake and it was a hit! He said we'll definatley have to make this one again. Read More
(2)
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Rating: 1 stars
11/30/2005
This sounded so wonderful. The pastry never did rise. I have tried to make it twice. I dont think I will be making it again but if there are any secrets on how to make it perfect please post. Read More
(2)
Rating: 4 stars
12/27/2006
This was very yummy but very messy!! I didn't like the circle thing with the glass bowl in the middle. maybe next time I will try a 13 x 9 pan. I took this to my inlaws for dessert and although it was very tasty it didn't look the best. Would try again. Read More
(1)
Rating: 5 stars
02/12/2004
I thought this was really yummy. The vanilla pudding with whipping cream was a dessert in itself! HEAVEN. I had never made any kind of dough before so the whole "rising" thing was new to me but I sitll got it right! Great recipe! Read More
(1)
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Rating: 5 stars
10/15/2002
OH SO YUMMY Read More
(1)
Rating: 5 stars
12/24/2008
This is an awesome tasty treat! I made 2 of these because the first one fell flat. Here's what I did to try to rectify that issue: I loaded the batter into a pastry bag and piped it around the bowl; one round on top of the other until all the batter was piped out. I cut a 1 inch or so hole at the end of the disposable bag. Next time I will cut a larger hole but nevertheless it came out wonderful. Thanks so much for such a great recipe! Read More
Rating: 4 stars
12/29/2006
Very good. I had enough filling to make another one. The dough really didn't rise much so that make have be the reason. Read More