Creamy Eggnog Eclair Cake
A show-stopping holiday dessert that combines the nostalgic charm of a classic eclair with the rich, festive flavor of eggnog. Sophie’s Creamy Eggnog Eclair Cake features a delicate baked choux pastry base, a luscious eggnog pudding filling, and a cloud of whipped cream — all perfectly balanced for effortless elegance and unforgettable flavor. Ideal for holiday gatherings or make-ahead entertaining.
- Prep Time: 30 mins
- Cook Time: 25 mins
- Total Time: 3 hrs 55 mins
- Yield: 10 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
**For the Choux Pastry Shell:**
½ cup (115 g) unsalted butter
1 cup (240 ml) cold water
1 cup (125 g) all-purpose flour
½ teaspoon salt
1½ tablespoons granulated sugar
4 large eggs (room temperature)
**For the Eggnog Filling:**
1 box (3.4 oz / 96 g) instant vanilla pudding mix
1½ cups (360 ml) eggnog
8 oz (226 g) cream cheese, softened
**For the Whipped Cream Topping:**
1 cup (240 ml) heavy whipping cream, cold
1 teaspoon vanilla extract
3 tablespoons powdered sugar
**Optional Garnish:**
Chocolate syrup, grated nutmeg, or festive sprinkles
Instructions
Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch glass baking dish.
In a medium pot, combine butter and cold water. Bring to a boil. Remove from heat and immediately add flour, salt, and sugar all at once. Stir vigorously until a smooth dough forms and pulls away from the sides of the pot. Let cool for 10 minutes.
Add eggs one at a time, mixing well after each until a smooth, glossy dough forms.
Spread dough evenly into the prepared baking dish, pressing slightly up the sides to create a crust.
Bake for 25 minutes, until puffed and lightly golden. Cool completely in the pan.
Prepare the filling: whisk pudding mix and eggnog together for 2 minutes until thickened. Add softened cream cheese and beat until completely smooth.
Spread filling evenly over the cooled pastry base.
In a clean bowl, whip heavy cream, vanilla, and powdered sugar to stiff peaks. Spread over the filling.
Cover and refrigerate at least 2–3 hours or overnight for best flavor.
Before serving, drizzle with chocolate syrup and dust with grated nutmeg if desired. Slice and enjoy chilled.
Notes
Ensure eggs and cream cheese are at room temperature for a smooth texture.
Let the pastry shell cool completely before layering to avoid sogginess.
Use full-fat eggnog for the richest flavor and best texture. Reduced-fat versions may yield a softer set.
This dessert improves with chilling — make it the day before for the best flavor.
Store covered in the refrigerator for up to 3 days. Freezing not recommended.
Find it online: https://pinchofwarmthbakes.com/creamy-eggnog-eclair-cake/