Eclair Torte

Total Time

Prep: 20 min. + chilling Bake: 30 min.

Makes

12 servings

Updated: Nov. 28, 2023
The pastry part of this torte bakes into one big crust, which eliminate filling individual eclairs. The homemade pudding is replaced with a rich vanilla layer that's a snap to blend together using convenient instant pudding and cream cheese.—Kathy Shepard, Shepherd, Michigan

Ingredients

  • 1 cup water
  • 1/2 cup butter
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1 package (8 ounces) cream cheese, softened
  • 3 cups cold milk
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • 2 to 3 tablespoons chocolate syrup

Directions

  1. In a small saucepan over medium heat, bring water, butter and salt to a boil. Add flour all at once; stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
  2. Spread into a greased 13x9-in. baking pan. Bake at 400° until puffed and golden brown, 30-35 minutes. Cool completely on a wire rack. If desired, remove puff from pan and place on a serving platter.
  3. In a large bowl, beat cream cheese until light. Add milk and pudding mix; beat until smooth. Spread over puff; refrigerate for 20 minutes. Spread with whipped topping; refrigerate. Drizzle with chocolate syrup just before serving. Refrigerate leftovers.

Nutrition Facts

1 piece: 350 calories, 23g fat (15g saturated fat), 120mg cholesterol, 348mg sodium, 27g carbohydrate (14g sugars, 0 fiber), 7g protein.