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This Eggnog Éclair Cake is a unique holiday dessert with a cream puff crust, creamy eggnog layer, and topped with fresh cream and crushed peppermint candies.
EGGNOG ECLAIR CAKE
It’s December 1st which means all of the holiday festivities can officially begin. I tried to put up my Christmas decorations last week but just couldn’t make myself do it until today.
This year my goal is relax and enjoy the holiday season with my family. I’ve already ordered my Christmas cards and have a majority of my shopping done so this year it might be a goal I can actually achieve.
I have been making a Chocolate Éclair Cake for years. It’s even been my husband’s birthday cake in past years. Since my husband’s birthday is in December there have been a couple of times where
I haven’t had milk but happened to have eggnog and made an eggnog version. Why I haven’t shared it with you yet is beyond me.
If you get creative, you can transform your dishes into holiday dishes by simply replacing the milk in the recipe with Promised Land Dairy Old-Fashioned Eggnog!
The original version is covered in chocolate sauce. In my opinion, chocolate sauce doesn’t go with eggnog. I’ve drizzled it with caramel sauce before but what really makes the flavors shine is a sprinkle of crushed candy canes.
You will spread holiday cheer with this creamy holiday dessert that is great for serving a crowd!
OTHER CHRISTMAS RECIPES:
Eggnog Eclair Cake
This Eggnog Éclair Cake is a unique holiday dessert with a cream puff crust, creamy eggnog layer, and topped with fresh cream and crushed peppermint candies.
- 1 cup water
- 1/2 cup butter
- 1 cup all-purpose flour
- 4 large eggs
Filling:
- 1 (5.1 ounce) package vanilla instant pudding
- 2 cups Promised Land Dairy Old Fashioned Eggnog
- 1 (8 ounce) package cream cheese, softened
Whipped Cream:
- 1 cup heavy cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
Topping:
- Crushed candy canes, about 2-3
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Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.
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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 slightly.
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Bake for 25-30 minutes or until golden brown. Remove from oven and let cool.
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For the Filling: In a large bowl, beat the pudding mix and eggnog with a hand mixer. Add the cream cheese and beat until combined and smooth. When the crust is completely cooled, pour filling in and spread into an even layer.
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For the Whipped Cream: In a large bowl, whip cream, powdered sugar and vanilla until soft peaks form. Spread whipped cream on top of pudding mixture.
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Sprinkle crushed candy canes on top. Chill until ready to serve. Cut into squares to serve.
