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Chocolate Eclair Torte Recipe

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I take this impressive dessert to the table whole, then slice it and serve. It can be made ahead of time and refrigerated until you're ready to serve. —Janaan Cunningham
TOTAL TIME: Prep: 25 min. + chilling Bake: 40 min.
MAKES:12 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 40 min.
MAKES: 12 servings

Ingredients

  • 1 cup water
  • 1/2 cup butter
  • 1 cup all-purpose flour
  • 4 eggs
  • FILLING:
  • 2-1/2 cups cold milk
  • 2 packages (3.4 ounces each) instant French vanilla pudding mix
  • 1 teaspoon vanilla extract
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • ICING:
  • 2 ounces semisweet chocolate
  • 2 tablespoons butter
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 cup confectioners' sugar

Nutritional Facts

313 calories: 1 piece, 17g fat (11g saturated fat), 104mg cholesterol, 256mg sodium, 34g carbohydrate (21g sugars, 0g fiber), 5g protein .

Directions

  1. In a large saucepan, bring water and butter to a boil. Add flour all at once and stir until smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
  2. Line a large baking sheet with waxed paper. Draw a 10-in. circle on the waxed paper. Grease the paper. Drop batter by rounded tablespoonfuls just inside the circle outline.
  3. Bake at 400° for 40-45 minutes or until golden brown. Transfer to a wire rack. Immediately prick with a fork and cool completely. Cut off top third of puffs. Pull out and discard soft dough from inside.
  4. For filling, in a large bowl, whisk milk, pudding mixes and vanilla for 2 minutes; let stand for 2 minutes or until soft-set. Fold in whipped topping. Place bottom ring of cream puffs on a serving platter. Spoon filling inside. Top with top ring. Refrigerate.
  5. For icing, in a microwave, melt chocolate and butter with milk; stir until smooth. Stir in vanilla. Add confectioners' sugar and stir until smooth. Cool for 5 minutes. Drizzle over top of cake. Serve immediately. Refrigerate leftovers. Yield: 12 servings.
Originally published as Chocolate Eclair Torte in Test Kitchen Favorites 2004 2005, p251


Reviews for Chocolate Eclair Torte

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MY REVIEW
dr_mom
Reviewed Jan. 31, 2013

"Everyone loved it at a recent dinner. To make it easier to cut the tops off, I will make with more generous scoops of dough the next time. Mine turned out like mini cream puffs and were rather hard to handle. Will shoot for regular puff size the next time."

MY REVIEW
cook46ingrndle
Reviewed Nov. 17, 2012

"Fantastic dessert! One of my family's favorites."

MY REVIEW
chefsusie
Reviewed Feb. 18, 2009

"I have made this many times. I make my own vanilla pudding or a creme anglaise, and a hot fudge chocolate sauce...fantastic and easy to make ahead!"

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