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eclair torte

(1 rating)
Montrose avatar
Recipe by
Jo-Ellen Kenney
@Montrose
Lakeville, MA

The first time I made this was for a church picnic. I never even got to try any because it was all gone by the time I got to it. Two sisters even fought over who would scrape the pan!

(1 rating)
yield 15 -20
prep time 30 Min
cook time 30 Min

Ingredients For eclair torte

  • 1 c
    water
  • 1/2 c
    butter (no substitutes)
  • 1 c
    flour
  • 1/4 tsp
    salt
  • 4
    eggs
  • 8 oz
    cream cheese, softened
  • 2 pkg
    instant vanilla pudding mix (3.4 oz size)
  • 3 c
    cold milk
  • 12 oz
    cool whip, thawed
  • chocolate syrup

How To Make eclair torte

  • 1
    In a saucepan over medium heat, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat and let stand for 5 minutes
  • 2
    Add eggs, one at a time, beating well with a wooden spoon after each addition. Beat until smooth. Spread into a 13 x 9 x 2 inch baking dish.
  • 3
    Bake at 400 degrees for 30-35 minutes or until puffed and golden brown. Cool completely. If desired, you can remove puff from pan and put on serving platter. (I leave it in the pan.)
  • 4
    In a mixing bowl, beat cream cheese, pudding mix and milk until smooth. Spread over puff; refrigerate for 20 minutes. Spread with whipping topping. Drizzle with chocolate syrup. Keep refrigerated until served.
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