CHOCOLATE CARAMEL ECLAIR CAKE

Chocolate Caramel Eclair Cake

Ingredients:

Crust:
* 1 cup water
* ½ cup butter
* 1 cup all-purpose flour
* 4 large eggs
Filling:
* 250 gr/8,8oz  cream cheese, softened
* 1 box (140 gr/5oz) vanilla instant pudding
Topping:
* 226 gr/7oz homemade whipped cream
*              Chocolate Chips
*              Caramel Syrup

Directions:

Preheat oven to 160 C. Lightly grease a glass baking pan.
– For the Eclair Crust:

In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour.

Mix in one egg at a time, mixing completely before adding another egg.

Spread mixture into pan, covering the bottom and sides evenly.

Bake for 30 minutes or until golden brown.
Remove from oven and let cool (don’t touch or push bubbles down).

For the Filling:

Whip cream cheese in a medium bowl.
In separate bowl make vanilla pudding, according to package directions, and put in the fridge until set.
Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.
When the crust is completely cooled, pour filling in. Top with layer of  whipped cream.
Drizzle with caramel syrup and top with Chocolate chips.

Slightly adapted from 👉🏻the-girl-who-ate-everything