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Eclair torte

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Ingredients/Components

eggs - 4 item
pkg - 1 oz
salt - 1/4 tsp
flour - 1 c
water - 1 c
cold milk - 3 c
chocolate syrup - 1 item
4 oz
butter no substitute - 1/2 c
carton frozen whipped topping, thawed - 1 oz

How to make eclair torte:

In pan 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 eggs, 1 at a time, beating well with a wooden spoon after each addition. Beat until smooth. Spread into a greased 13 x 9-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. Spread over puff; refrigerate 20 minutes. Spread with whipped topping; refrigerate. Drizzle with chocolate syrup just before serving. Refrigerate leftovers. Makes 12 servings.

Recipe categories: Desserts, < 4 hours, Weeknight.

Rating:

3.3

Average rating: 3.3, total votes: 3

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