Eclair Torte, the easy way

Name: Eclair Torte, the easy way
Yield: 12-16
Cuisine: American
Ingredients: FOR THE PUFF PASTRY; 1 c water; 1/2 c butter (no substitution); 1/4 tsp salt; 1 c flour; 4 eggs; FOR THE TOP LAYER; 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

By Deb Crane
@songchef

Although I love my Chocolate Eclair Torte recipe, this one was requested as a special dessert. It is fast and easy and everyone seems to love it. It cant be beat with a puff pastry lining!
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.

Rating:

★★★★★ 2 votes5

Comments:

10 Comments

Serves:

12-16

Method:

Bake

Ingredients

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FOR THE PUFF PASTRY
1 c

water
1/2 c

butter (no substitution)
1/4 tsp

salt
1 c

flour
4

eggs
FOR THE TOP LAYER
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

How to Make Eclair Torte, the easy way

Step-by-Step

FOR 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.
Add eggs, one at a time,beating well with a wooden spoon after each addition. Beat until smooth.
Spread 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.
FOR THE TOP LAYER;
In a mixing bowl, beat cream cheese,pudding mix and milk until smooth.
Spread over puff pastry. Refrigerate for 20 minutes.
Spread with cool whip topping. Refrigerate. Drizzle with chocolate syrup and swirl with a fork just before serving.
Refrigerate leftovers.