Strawberry Nutella Eclair Cake

INGREDIENTS

Eclair cake
1 cup water
½ cup butter
1 cup flour
1 teaspoon sugar
4 eggs

Bavarian Cream
2 small boxes instant vanilla pudding
4 cups heavy cream
⅓ cup milk

Toppings
2 cups sliced strawberries
¾ cup Nutella


INSTRUCTIONS
Preheat oven to 400 degrees F.

Boil water and butter together in a medium sauce pan. Remove from heat and add the flour and sugar and beat with hand mixer. Add eggs one at a time and beat after each addition.

Spray jellly roll pan with cooking spray and spread mixture evenly over pan.

Bake at 400 degrees F for 25 minutes. Cool completely.

In a medium mixing bowl add pudding, cream and milk and beat until thick. Spread over cooled eclair cake.

Arrange stawberries over bavarian cream.

In a small mirowavable bowl heat Nutella for 25 seconds and spoon into a ziplock bag and snip off the corner and pipe nutella over the strawberries.

Refrigerate for at least 1 hour before serving.

(Source: http://www.chef-in-training.com/2015/07/strawberry-nutella-eclair-cake/)