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    Eclair Torte


    Source of Recipe


    taste of home

    List of Ingredients




    1 cup water
    1/2 cup butter, no substitutes
    1/4 teaspoon salt
    1 cup flour
    4 whole eggs
    8 ounces softened cream cheese
    2 small pack instant vanilla pudding mix
    3 cups cold milk
    12 ounces thawed Cool Whip
    chocolate syrup

    Recipe



    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 the heat; let stand for five minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition. Beat until smooth. Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 400ºF for 30-35 minutes or until puffed and golden brown. Cool completely on a wire wrack. 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. Spread over puff; refrigerate for 20 minutes. Spread with whipped topping; refrigerate. Drizzle with chocolate syrup just before serving. Refrigerate leftovers. Yield: 12 servings

 

 

 

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