Eclair Torte Recipe

Restaurant Dessert Recipe

This Eclair Torte Recipe was given to me by a friend.

My long (long)-time husband has a friend. In fact two, maybe three. The wife of one of his friends sent me a recipe to try. It was well received.

It is now a Real-Restaurant-Recipe.

Thank you, Linda, for the recipe. And thank you for loving my husband’s friend all these many years. (I understand…;-0. But you and I are STRONG).

Eclair Torte Recipe

Restaurant Dessert Recipe

Preparation Time: 30 minutes



  • 1 Cup water
  • 1/2 Cup butter (No substitutes)
  • 1 Cup flour
  • 4 Eggs
  • 1 Pkg. (8 oz.) cream cheese softened
  • * 2 Pkgs. (3.4 oz each) Instant vanilla pudding
  • * 3 Cups cold milk
  • 1 Carton Cool Whip
  • Chocolate syrup (or bourbon sauce)
  • Slivered almonds- optional


* (The recipe calls for a 9x13 size pan, however I usually make it larger. I use an 11x14 pan  and increase the pudding amounts.)

  • Get all the needed ingredients at your finger-tips
  • In saucepan bring water and butter to boil
  • Add flour all at once and stir until a smooth ball forms
  • Remove from heat; let stand 5 minutes

  • Add eggs one at a time, beating well with a wooden spoon after each addition
  • Beat until smooth
  • Spread into a greased 9x13 pan or 11x14 pan

  • Bake at 400 degrees for 30-35 minutes or until puffed and golden
  • Cool completely on a wire rack.
  • (If desired remove puff and place on serving platter)

  • In mixing bowl beat cream cheese (I gradually add 1 Cup of the milk as I beat it so that the cream cheese is smooth and without lumps)
  • Add remaining milk and the pudding mixes
  • Beat, following pudding directions, until smooth
  • Spread over puff and refrigerate for 20 minutes
  • Spread with Cool Whip and refrigerate
  • Drizzle with chocolate syrup and sprinkle with almonds just before serving 
  • Refrigerate leftovers


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“Never spare the Parson's wine, nor the Baker's vanilla pudding.”

Benjamin Franklin (1706-1790), Poor Richard's Almanac