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Eclair Torte

 Eclair Torte
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
12 ServingsPrep: 20 min. + chilling Bake: 30 min.


  • 1 cup water
  • 1/2 cup butter
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 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


  • In a small saucepan over medium heat, bring the water, butter and
  • salt to a boil. Add flour all at once and stir until a 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.
  • Spread into a greased 13-in. x 9-in. baking pan. Bake at 400° for
  • 30-35 minutes or until puffed and golden brown. Cool completely on a
  • wire rack. If desired, remove puff from pan and place on a serving
  • platter.
  • 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

2 of 2

Eclair Torte (continued)

Directions (continued)

  • chocolate syrup just before serving. Refrigerate leftovers. Yield:
  • 12 servings.
Nutritional Facts: 1 serving (1 piece) equals 350 calories, 23 g fat (15 g saturated fat), 120 mg cholesterol, 348 mg sodium, 27 g carbohydrate, trace fiber, 7 g protein.