Eclair Torte
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One dessert that is at the top of my list is eclairs and this eclair torte is the easier way to enjoy them. It will be perfect to serve for Valentine’s Day!
I can never get too many eclairs. Well, that’s what my taste buds think. However, my waistline knows differently. It is also quite expensive to buy them from a bakery and requires a good amount of time to make them yourself.
Since I was a little girl I have been making the eclair pie version, you know the one with the graham crackers, pudding and frosting. Well about 22 years ago, I found this recipe in a Quick Cooking magazine (now called Simple and Delicious). In this recipe you make that crunchy, chewy pastry shell just like you would for the eclair, but instead of piping it out in the individual eclairs you spread it into a 9 x 13 pan.
The crusty pastry ends up looking similar to a German pancake after you bake it. Then you make a cream filling using pudding mix to put in the naturally made reservoir of the shell. Then top it off with cool whip and drizzle with chocolate syrup. I even made this recipe to compete in a church cook off. I won first prize in the dessert category with this recipe.
If you are a big fan of eclairs like me, you have to try this. I have since swapped out the chocolate syrup now for chocolate ganache to top these squares.
Eclair Torte
Real Mom Kitchen
Ingredients
- 1 cup water
- ½ cup butter no substitutes
- ¼ teaspoon salt
- 1 cup flour
- 4 eggs
- 1 8 oz pkg cream cheese, softened
- 2 3.4 oz pkgs. instant vanilla pudding mix
- 3 cups cold milk
- 1 8 oz pkg frozen whipped topping, thawed
- chcolate syrup or chocolate ganache**
Instructions
- Preheat to 400 degrees.
- In a 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 in eggs, one at a time, beating well with a wooden spoon after each addition. Beat until smooth. Spread into a greased 13 x 9 x 2 inch baking pan.
- Bake at 400 for 30 to 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 mixing bowl, beat cream cheese, pudding mix, and milk until smooth. (Now if your not careful doing this you can end up with chunks of cream cheese in the pudding mixture. I beat the cream cheese first. Then add the first cup of milk to it a little at a time. Then add the rest and pudding mix) Spread over puff; refrigerate for 20 minutes.
- Spread with whipped topping; refrigerate. Drizzle with chocolate syrup or chocolate ganache just before serving. Refrigerate leftovers. 12 servings.
Notes
** Place 1/4 cup heavy cream with 1/2 cup choclate chipsin a microwave safe bowl. Microwave for 20 seconds and stir. Then microwave for 10 secind intervals, stirring after each time until it is melted and well combined. Allow to cool slightly before using.
Tried this recipe?Let us know how it was!
This is the original photos from when this post was originally posted in September 2008.
