Desserts & Sweets

Caramel Apple Eclair Cake

By Emma :

Everyday Culinary Delights👩‍🍳

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Caramel Apple Eclair Cake

First of all, thank you from the bottom of my heart for swinging by the blog today! I’ve got something truly special for you that’s bound to sweeten your day and make your taste buds dance with joy. I promised you versatile, and here’s proof! Combining the cozy flavors of autumn with the elegant touch of a French pâtisserie, this Caramel Apple Eclair Cake is a dessert that’s bound to impress at any gathering. I’m kicking myself for not having shared this gem with you sooner!


The smell when this is in the oven is incredible!! If you adore the rich, sweet notes of caramel and the tangy kick of apple, this recipe is for you. This Caramel Apple Éclair Cake isn’t just a treat—it’s an experience. Perfect for those who love a good twist on classic flavors, it’s a recipe that brings smiles all around the table.


To make this delightful cake, you’ll need:

For the Eclair Dough:

  • 1/2 cup (115g) unsalted butter
  • 1 cup water
  • 1 cup all-purpose flour
  • 4 large eggs

The Apple Filling:

  • 3 large apples, peeled, cored, and finely chopped
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 tbsp butter

For the Caramel Cream:

  • 2 cups heavy cream
  • 1/2 cup caramel sauce, plus extra for drizzling
  • 1 tsp vanilla extract

For the Topping:

  • Whipped cream
  • Thinly sliced apples for garnish
  • Caramel drizzle

How to Make

Making this cake is as fun as it is rewarding! Here’s how to bring it all together:

1. Prepare the Éclair Dough:

  • Preheat your oven to 400°F (200°C).
  • In a medium saucepan, combine 1/2 cup butter and water and bring to a boil.
  • Add flour all at once and stir vigorously until the mixture forms a ball. Remove from heat and let cool slightly.
  • Beat in eggs one at a time until the dough becomes smooth.
  • Spread the dough into a greased 9×13 inch baking dish. Bake for 25-30 minutes until golden and puffed. Let it cool completely.

2. Make the Apple Filling:

  • In a skillet over medium heat, melt butter and add chopped apples, brown sugar, cinnamon, and nutmeg.
  • Cook until apples are soft and caramelized, about 15 minutes. Let cool.

3. Prepare the Caramel Cream:

  • In a bowl, whip the heavy cream, caramel sauce, and vanilla extract until stiff peaks form.

4. Assemble the Cake:

  • Spread the cooled apple filling over the baked éclair dough.
  • Top with a generous layer of caramel cream.
  • Refrigerate for at least 2 hours, or until set.

5. Garnish and Serve:

  • Just before serving, top with whipped cream, a drizzle of caramel, and fresh apple slices.

Helpful Tips

  • Ensure the éclair dough cools slightly before adding eggs to prevent them from cooking prematurely.
  • For an even more indulgent treat, add a layer of crushed graham crackers over the apple filling before topping with caramel cream.


  • Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour for the éclair dough.
  • Dairy-Free: Substitute plant-based butter and whipping cream.
  • Spice it up: Mix in a pinch of clove or allspice to the apple filling for extra warmth.

Frequently Asked Questions

Can I make this ahead of time?

Absolutely! The éclair cake can be assembled up to one day ahead and kept refrigerated until ready to serve.

What kind of apples are best for the filling?

Granny Smith apples are perfect as they hold up well during cooking and offer a nice balance of tartness.

Storage Instructions

Store any leftovers in the refrigerator, covered, for up to 3 days. The éclair base might soften a bit, but it will still be delicious!

More Relevant Recipes

If you loved this, explore these delightful treats next:

That’s everything for our Caramel Apple Éclair Cake adventure! Dive in, give it a try, and let your autumn be as sweet as ever. Happy baking, and remember, anything but boring!!

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Caramel Apple Eclair Cake

Caramel Apple Eclair Cake

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  • Author: Emma
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian


Oh, dear friends, are you in for a treat today! Get ready to indulge in a dish that’s not only hearty and satisfying but also as comforting as a warm hug on a chilly evening. These Heavenly Spinach and Ricotta Stuffed Shells are a perfect symphony of flavors that even the pickiest eaters will fall in love with. Ready your aprons, because we’re diving into a world of creamy, cheesy goodness that’s bound to become a family favorite!


  • 24 jumbo pasta shells
  • 2 cups ricotta cheese
  • 1 cup grated Parmesan cheese
  • 1 egg, lightly beaten
  • 2 cups fresh spinach, chopped
  • 2 cloves garlic, minced
  • 2 cups marinara sauce
  • 1 cup shredded mozzarella cheese
  • Salt and pepper to taste
  • Fresh basil for garnish


  1. Preheat and Prepare: Start by preheating your oven to 375°F (190°C). Cook the pasta shells according to the package instructions until al dente, then drain and set aside to cool slightly.
  2. Mix Filling: In a mixing bowl, combine ricotta, Parmesan, beaten egg, spinach, and garlic. Season with salt and pepper to taste.
  3. Stuff Shells: Spoon the ricotta mixture into each pasta shell, filling them generously.
  4. Assemble: Spread half of the marinara sauce in the bottom of a baking dish. Arrange the stuffed shells over the sauce, then top with the remaining marinara.
  5. Bake: Sprinkle shredded mozzarella over the top and bake for 25-30 minutes, or until the cheese is bubbly and golden.
  6. Garnish and Serve: Let the dish cool for a few minutes, then sprinkle with fresh basil before serving.


  • Spinach Tip: To keep the spinach vibrant and green, quickly blanch it before chopping and adding to the ricotta mixture.
  • Cheese Variations: Feel free to experiment with different cheeses. A mix of mozzarella and fontina can offer a wonderful melt and a richer flavor.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian


  • Serving Size: 4 shells
  • Calories: 350
  • Sugar: 5g
  • Sodium: 580mg
  • Fat: 18g
  • Saturated Fat: 18g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 20g
  • Cholesterol: 60mg

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