Eclair torte

Eclair torte



  • eggs - 4 item
  • vanilla - 1 tsp
  • pkg - 2 1/2
  • milk
  • flour - 1 c
  • butter - 1/2 c
  • water - 1 c
  • powdered sugar
  • unsweetened chocolate - 2 sq
  • milk or more - 2 Tbsp
  • La Creme topping - 8 9

How to make eclair torte:

Topping:1 1/2 c. powdered sugar1 tsp. vanilla2 Tbsp. milk or more2 sq. unsweetened chocolate Filling:2 1/2 c. milk2 (3 1/2 oz.) pkg. vanilla instant pudding1 tsp. vanilla8 to 9 oz. La Creme topping Crust: Bring water and butter to boil; take off stove and add flour. Beat until smooth. Cool for 10 minutes; set timer. Add one egg at a time; stir by hand. Put in a greased jelly roll pan. Bake at 400° for 30 to 40 minutes or until brown and pulls away from pan. Wait for 10 minutes; press down bubbles.

Filling: Cook milk to a boiling point; cool. Stir pudding in cold milk. Add vanilla, then fold in La Creme topping. Spread on cooled crust. Put in refrigerator.

Topping: Melt chocolate and butter; cool down. Add milk, vanilla and powdered sugar. Drizzle over custard. Refrigerate. Yield: 24 servings.

Recipe categories: Desserts, < 4 hours, Weeknight.

Eclair torte
Average rating: 3.8 of 5, total votes: 4
Cook. Time: PT1H20M
Total Time: PT1H20M

Cause of complaint:

Related ingredients:
sugar, cream cheese, vanilla, boiling water
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