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
Ingredients:
- 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
Instructions:
* (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
Enjoy!
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Donna
“Never spare the Parson's wine, nor the Baker's vanilla pudding.”
Benjamin Franklin (1706-1790), Poor Richard's Almanac