Eclair Torte
TOTAL TIME: Prep: 20 min. + chilling Bake: 30 min.
YIELD: 12 servings.
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
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1 cup water
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1/2 cup butter
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1/4 teaspoon salt
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1 cup all-purpose flour
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4 large eggs
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1 package (8 ounces) cream cheese, softened
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3 cups cold milk
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2 packages (3.4 ounces each) instant vanilla pudding mix
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1 carton (12 ounces) frozen whipped topping, thawed
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2 to 3 tablespoons chocolate syrup
Directions
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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.
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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.
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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.
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