Eclair Torte, the easy way
Kind of a short cut to my Chocolate Eclair Torte recipe. Thought I would share, as it is a quick and easy dessert right in time for the Holidays.
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- 1 c
- 1/2 c
- butter (no substitution)
- 1/4 tsp
- 1 c
- 1 pkg
- (8 ounces) cream cheese,softened
- 2 pkg
- (3.4 ounces each) instant vanilla pudding
- 12 oz
- cool whip
- chocolate syrup to swirl on top
FOR THE PUFF PASTRY
FOR THE TOP LAYER
1FOR THE PUFF PASTRY:
Preheat oven to 400 degrees.
In a saucepan, bring water,butter and salt to a boil. Add flour all at once;stirring until smooth ball forms.
Remove from the heat;let stand for 5 minutes.
2Add eggs, one at a time,beating well with a wooden spoon after each addition. Beat until smooth.
3Spread into a 13x9 inch baking pan.
Bake at 400 degrees for 30-35 minutes until golden brown.
Cool completely on a wire rack.
You can move it to a serving tray or return it to the pan.
4FOR THE TOP LAYER;
In a mixing bowl, beat cream cheese,pudding mix and milk until smooth.
Spread over puff pastry. Refrigerate for 20 minutes.
5Spread with cool whip topping. Refrigerate. Drizzle with chocolate syrup and swirl with a fork just before serving.