Best 7 Shellys Eclair Cake Recipes

ECLAIR CAKE

Steps:

• Stir pudding mix, whipped topping, and milk together in a medium bowl until well blended.
• Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
• Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.

SHELLY'S BEST TASTING CHOCOLATE ECLAIR CAKE

Steps:

• Place a glass or metal bowl in freezer to obtain optimum temperature when making heavy whipping cream. Mix pudding according to package directions. Fold in tub of Cool Whip.
• Layer a 9x13 pan with Nabisco Graham Crackers and 1/3 of pudding mix. Continue layering until you have used all the pudding mix and have a layer of Nabisco Graham Crackers on top.
• Take bowl out of freezer and add heavy whipping cream, sugar and cocoa. Beat on high just until stiff peaks form. "Frost" your cake with the whipped cream mixture.
• Refrigerate at least 4 hours, overnight is best. Keep chilled until served.

SHARON'S ECLAIR CAKE

Steps:

• Layer 1 - combine water and butter in medium saucepan, bring to a boil. Lower heat, add flour all at once, stirring until mixture is smooth and leaves the side of the pan. Remove from heat; cool slightly. Beat in eggs, one at a time. Spread mixture evenly onto greased (with shortening) cookie sheet. Bake at 400 degrees for 20-30 min until golden and puffed - let cool.
• Layer 2 - Beat pudding, milk and cream cheese until smooth. Continue beating for another 2 minute Spread onton baked layer.
• Layer 3 - Spread cool whip on top of pudding mixture.
• Layer 4 - drizzle with chocolate syrup.
• Chill until firm - several hours.

NO BAKE ECLAIR CAKE

Steps:

• In a medium sized mixing bowl, combine the pudding mixes and milk together. Blend for about 2 minutes. We used a hand mixer for this, but you could easily use a whisk. Just be sure it's combined well.
• Then fold in the Cool Whip to the pudding mixture and mix until well blended.
• Lightly spray a 9 x 13 inch pan with non stick cooking spray. Place a layer of whole graham crackers on the bottom of the pan. You may need to break some graham crackers apart to cover the entire bottom of the pan.
• Gently spread 1/2 of the pudding mixture over the top of the graham cracker layer. We suggest dropping it in spoonfuls all over the graham crackers and then spreading it around carefully.
• Then place another layer of graham crackers over the pudding layer. Piecing it together to cover all of the pudding.
• Then add the remaining pudding over the graham crackers following the directions from above by spreading it around gently.
• Top that pudding with a final layer of graham cracker sheets.
• Place in the fridge while you make the frosting.
• Combine the frosting ingredients until smooth and creamy. If you like your frosting thicker, then add a little more powdered sugar. If you like it thinner, then add a teaspoon or two of milk.
• Carefully spread the frosting over the top layer of graham crackers until completely covered.
• Cover and chill for about 4-6 hours or overnight. The graham crackers will soften up the longer it sets which gives it the soft eclair taste.
• This dessert gets better over time. Slice and serve cold.

KING CAKE ECLAIRS

Steps:

• Preheat oven to 400°F. Line 2 large baking sheets with parchment paper.
• In medium saucepan, combine 1 cup milk, butter, sugar, cinnamon, nutmeg, and salt. Bring to boil over moderate heat, stirring with wooden spoon until butter is melted. Add flour all at once and cook, beating constantly with wooden spoon, until mixture pulls away from sides of pan and forms ball, about 15 seconds.
• Transfer dough to bowl of standing electric mixer fitted with paddle attachment. Beat in 5 eggs one at a time, beating well after each addition. Check consistency by lifting spoonful of dough; dough should form soft peaks and fall from spoon in slow, bending hook. If dough is too stiff, beat in 6th egg.
• Spoon batter into large pastry bag fitted with 1/2-inch tip. Pipe 5-inch-long, 1-inch-wide logs onto baking sheets, leaving 2 inches between each log.
• In small bowl, whisk together 1 egg and 1 teaspoon milk to make egg wash. Brush each éclair with egg wash and bake 15 minutes, switching position of sheets halfway through baking. Lower oven temperature to 325°F and bake until puffed and golden brown, about 10 more minutes.
• Remove éclairs and turn off oven. Using small, sharp knife, cut small slit in 1 long side of each éclair. Return éclairs to oven, propping door slightly open, for 5 minutes. Transfer baking sheets to rack to cool.
• Have ready large bowl half full of ice water. In medium bowl, whisk together egg yolks, sugar, and cornstarch. In heavy medium saucepan over moderate heat, bring cream to boil. In stream, pour 2 cups hot cream into egg mixture, whisking constantly to prevent curdling. Whisk mixture into remaining cream in saucepan and place over medium heat. Cook, stirring constantly with wooden spoon to prevent boiling, until pastry cream thickens enough to coat back of spoon, about 3 to 4 minutes. Remove pan from heat and set in bowl filled with ice water. Cool pastry cream, stirring occasionally, until thick and cool, about 30 minutes.
• In large mixing bowl, whisk together cream cheese and cooled pastry cream. Transfer to pastry bag fitted with a 1/4-inch-tip and set aside.
• In medium bowl, combine satsuma juice and zest. Slowly whisk in confectioner's sugar until thoroughly combined.
• Pipe pastry cream into éclairs through slits in sides. Using small pastry brush, spread glaze over top of each éclair, then dust with gold sugar sprinkles, if desired, and serve.

SHERI'S CHOCOLATE ECLAIR CAKE

Steps:

• Butter the bottom of a 9x13 inch pan. Line with graham crackers in a single layer.
• Mix pudding and milk at medium speed for two minutes. Fold in Cool Whip. (Note: I couldn't find a 9 ounce container or Cool Whip, so I bought the larger size and estimated 9 ounces. Seems to work fine.).
• Pour half the pudding mixture over crackers. Put another layer of crackers over the pudding. Pour the rest of the pudding mix over this layer. Top with one final layer of crackers.
• Melt frosting in microwave (I zapped it right in the container for 1 minute, lid and label off). Pour the melted frosting over the final layer. Refrigerate for at least 8 hours.

SHELLY'S ECLAIR CAKE

Steps:

• Butter the bottom of a 9x13 inch pan. Place a layer of graham crackers on bottom. Mix the pudding mix with milk. Beat on medium speed until well blended well, about 2 minute.
• Fold in the cool whip. Pour 1/2 mixture over the crackers. Cover with more crackers and pour the remainder of the pudding on top of that.
• To make icing: mix all ingredients and spread over the cake.
• Refrigerate for 24 hrs then serve.