‹ Back to Chocolate Eclair Torte

Print Options

Chocolate Eclair Torte

TOTAL TIME: Prep: 25 min. + chilling Bake: 40 min. YIELD: 12 servings.
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

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

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.

Nutrition Facts

© 2024 RDA Enthusiast Brands, LLC