Egg Nog Eclair Cake

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 1 Chocolate syrup

• Baking & Spices

  • 1 cup All-purpose flour
  • 3 tbsp Powdered sugar
  • 1/2 tsp Salt
  • 1 1/2 tbsp Sugar
  • 1 tsp Vanilla
  • 1 small box Vanilla pudding mix, instant

• Bread & Baked Goods

  • 1 For the eclair cake base

• Dairy

  • 1/2 cup Butter
  • 8 oz Cream cheese
  • 1 cup Heavy whipping cream

• Beer, Wine & Liquor

  • 1 1/2 cups Egg nog

• Liquids

  • 1 cup Water

Found on laurenslatest.com

Description

Directions

• Preheat oven to 400 degrees. Spray 9x13 glass baking dish with nonstick cooking spray and set aside.
• In a medium pot, bring butter and water to a boil. Remove from heat and whisk in flour, salt and sugar until a dough forms. Cool 10 minutes. Stir in eggs, 1 at a time, incorporating each time to make a smooth mixture that will seem half way between a dough and a batter. Once all eggs are incorporated, pour into prepared baking dish and spread evenly across the bottom and up the sides 3/4 inch or so. Bake for 25 minutes or until puffed and lightly golden. Cool completely.
• In a large bowl, whisk vanilla pudding mix with egg nog 2 minutes to thicken. Stir in cream cheese and mix until smooth. A stand mixer or hand held mixer is best for this! Spread over the bottom of the baked shell.
• For the topping, whip heavy whipping cream with vanilla and powdered sugar until stiff peaks form. Spread over filling.
• Refrigerate up to 3 days {covered completely with plastic wrap}.
• To serve, cut into squares and drizzle with chocolate syrup.