Eclair Ring

A giant eclair: a 14-inch ring of choux pastry split and filled with vanilla pudding and whipped topping, drizzled with chocolate frosting. A party centerpiece.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Steak and Seafood title card for Eclair Ring, photo coming soon
  • Prep 40 min
  • Cook 50 min
  • Chill 2 hr
  • Total 3 hr 30 min
  • Yield 1 (14-inch) ring

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One big eclair ring feeds a crowd and looks spectacular. The cream puff pastry, made with water, butter, flour and four eggs, is spooned into a 14-inch circle and baked until golden, then split like a bagel and filled with vanilla pudding lightened with whipped topping.

A thin chocolate frosting is drizzled over the top. Sandra's friend Louise started a tradition of making it for graduations, shaping a double batch into the numbers of the graduation year as a centerpiece for the party table.

Ingredients

Pastry

  • 1 cup water
  • 1/4 pound butter
  • 1 cup flour
  • 4 eggs

Filling

  • 2 (3 ounce) boxes instant vanilla pudding mix
  • 2 1/2 cups milk
  • 8 ounces Cool Whip, thawed

Frosting

  • 2 one-ounce squares baking chocolate
  • 2 tablespoons butter
  • 1 cup confectioners sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk, plus more as needed

Instructions

  1. Make the pastry. Heat the water and butter in a heavy pot. Bring to a boil and remove from the heat. Stir in the flour and beat with a wooden spoon until it forms a ball. Add the eggs one at a time, mixing until combined.
  2. Bake. Spoon onto an ungreased cookie sheet in a large circle, about 14 inches across. Bake at 400°F for 45 to 50 minutes until golden brown.
  3. Split. Cool on a rack. Slice in half like a bagel and pull out the damp dough from the inside.
  4. Fill. Beat the pudding mix and milk with an electric beater until smooth. Fold in the whipped topping. Fill the ring and put the top half over it.
  5. Frost. Melt the chocolate and butter without boiling (the microwave is fine). Add the confectioners sugar and vanilla, then the milk, adding more until thin enough to spread. Drizzle over the eclair.
  6. Chill. Chill, then slice and serve.

Tips

  • Do not open the oven during the first 30 minutes or the pastry may fall.

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