Eclair Cake the Huge Open Faced Eclair!

                                                                                

I love Eclairs & this cake which is really just an open faced giant Eclair sounded intriguing  to me. Most recipes for this call for boxed puddings & chocolate ice cream topping but why go to the trouble of making that buttery Eclair crust & then fill it with imitation fillings. This cake is the real deal no shortcuts about it but BOY is it worth it! Slice into a square of Eclair Heaven! 

CRUST:
1 Cup Water
1/2 Cup Butter
4 Large Eggs
1/4 TSP Salt
1 Cup Flour
Melt butter in the water by bringing it to a boil. Add salt & flour all at once stirring to get a smooth dough that comes together. Pull of the heat & let come to a slightly warm temp. Now stir in eggs one at a time stirring hard to get dough to come together. It will & it does just work it! Now LIGHTLY & I mean LIGHTLY spray a glass 9x13 pan with a cooking spray like PAM. Plop dough in the pan & work it out & up the sides of the pan about 1/2 inch cover the bottom & sides. You will want the bottom thinner than the sides. Now bake in a 400 degree oven checking at 20 minutes & should be done in 30 minutes give or take. You want a nice brown crust but not dark! This will puff up & look lovely!. Now let cool. 
FILLING:
2/3 Cup Sugar
2 TBS Flour
2 TBS Cornstarch/1/2 TSP Salt
Stir all of the above together. Now add 3 cups whole milk & stir over medium heat until thick & bubbly! Beat 2 egg yolks together. add a little of the hot pudding a little at a time until you have about 1 cup of egg & pudding & then add this back into the pot. Cook & stir until smooth & thick. Remove from heat & add 2 TSP Vanilla & beat again! Let cool completely in the frig! Once cold beat 1 Cup heavy cream until whipped & STIFF peaks form.                                                 

Now fold this into your cold pudding! DELISH! Now fill your crust with this amazing pudding!
                                                             

 Mix up the chocolate gloss for the final step.
CHOCOLATE GLOSS:
1 Cup Sugar
3 TBS Cornstarch
2 OZ. Unsweetened Chocolate
Dash of Salt
3 TBS Butter
1 TSP Vanilla
1 Cup Water
Stir Cornstarch, sugar & salt together in a deep sauce pan. Add water & chocolate & cook over medium heat until thick & bubbly. Remove from heat & stir in butter & vanilla until smooth!  
                                                        

Let cool to warm & then spread over the Eclair filling. CHILL & SERVE you will WOW them with this one!
                                                                              

When I serve this tonight for my Dad's birthday I will add a photo of the serving portion so you may see it for yourself!