Eclair torte

Eclair torte

Eclair torte

Eclair torte photo 1
Eclair torte photo 2
Eclair torte photo 3


  • eggs - 4 item
  • vanilla - 1 tsp
  • milk
  • butter or margarine - 1/2 c
  • flour - 1 c
  • water - 1 c
  • powdered sugar - 1 c
  • Cool Whip - 8 oz
  • Heat butter and water to boiling
  • Whip in Cool Whip and vanilla

How to make eclair torte:

Preheat oven to 400°. Heat butter and water to boiling. Stir in flour all at once, over low heat. Beat until ball is formed. Beat in eggs, one at a time until smooth. Can be done by hand or with a mixer. Drop by large spoonfuls onto very lightly greased cookie sheet to form a circle. (I grease just a ring about 9-inch diameter.) Bake at 400° for 50-55 minutes (be sure it is well browned or it may flatten while cooling). Cool away from drafts. Slice off top and remove some of the thicker strings with a fork.Filling:2 pkg. (3 oz. each) instant vanilla pudding2 1/2 c. milk8 oz. Cool Whip1 tsp. vanilla Beat pudding and milk until thick. Whip in Cool Whip and vanilla.Topping:2 sq. semi-sweet chocolate2 Tbsp. butter or margarine2 Tbsp. milk1 c. powdered sugar1 tsp. vanilla Over low heat, heat chocolate, milk and butter until chocolate is melted. Beat in powdered sugar and vanilla. Frosting will thicken while cooking; if too thick, either add a little milk or warm it again. Drizzle over torte.

Recipe categories: Desserts, < 4 hours, Weeknight.

Eclair torte
Average rating: 3 of 5, total votes: 8
Cook. Time: PT1H20M
Total Time: PT1H20M

Cause of complaint:

Related ingredients:
eggs, egg whites, smooth peanut butter, cream cheese, softened, cups sugar, cup shortening, box yellow cake mix, cooked, tube pillsbury sugar cookie dough, cups fresh coconut, grated
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