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.
FOR THE PUFF PASTRY
1/2 cbutter (no substitution)
FOR THE TOP LAYER
1 pkg(8 ounces) cream cheese,softened
2 pkg(3.4 ounces each) instant vanilla pudding
12 ozcool whip
·chocolate syrup to swirl on top
How to Make Eclair Torte, the easy way
- 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.