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–+ servings
Orange Creamsicle Eclair Cake Recipe

Orange Creamsicle Eclair Cake Recipe

Yield: 12 -16 servings
Today I wanted to share with you a different spin on a traditional eclair cake by turning it into a delicious Orange Creamsicle Eclair Cake.
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Ingredients

Base:

  • 1 cup water
  • 1/2 cup butter
  • 1 cup flour
  • 1 tsp. sugar
  • 4 eggs
  • 1/2 tsp. vanilla

Orange Pastry Filling:

  • 2 cups milk
  • 1/2 cup white sugar
  • zest of one orange
  • 1/4 tsp. orange juice powder Sub Orange extract if needed
  • 6 egg yolks
  • 4 tablespoons all-purpose flour
  • 4 tablespoons unsalted butter
  • 1 pinch salt

Topping:

  • 1 carton cool whip thawed
  • chocolate syrup for garnish

Instructions 

Base Instructions:

  • Boil water and butter together in a medium saucepan on stove. Take it off the heat and add the flour and sugar and mix with hand mixer.
  • Add and beat in eggs one at a time. Add in vanilla.
  • Spread in a lightly greased 9x13 or a jellyroll pan.
  • Bake at 400 degrees F for 25 minutes, the cake will not be smooth or uniform in appearance. Let cool completely.

Filling Instructions:

  • Place the milk and half the sugar in a saucepan over medium heat.
  • Combine the egg yolks, orange juice powder and the remaining sugar in a bowl and whisk until light in color. Add in the flour and the salt, mix to combine.
  • When the milk just begins to boil, remove from heat. Very slowly dribble the hot milk into the yolk mixture, stirring all the time. When about half of the milk has been added, place all of the yolk mixture into the saucepan over medium heat. Using a spatula or a whisk, mix the pastry cream as it heats, making sure to reach all of the corners of the pan when you stir. Bring the mixture to a boil. Let boil for about 1 minute, stirring constantly. The mixture will be thick.
  • Remove from heat. Add the butter and orange zest. Place into a bowl and cover directly with plastic wrap to stop a skin from forming on the cream. Chill and use within a few days.

Toppping Instructions:

  • Spread the orange filling over the base. Top with cool whip. Drizzle with chocolate syrup. Cut into pieces and serve.