Eclair Torte

Eclair Torte

  • Dough:
  • 1 cup water
  • 1/2 cup butter
  • 1 cup flour
  • 4 eggs
  • Filling:
  • 2 3oz. packages French Vanilla instant pudding
  • 1 9oz. container Cool Whip
  • 2 1/2 cups milk
  • 1 tsp vanilla
  • Topping:
  • 2 squares semisweet chocolate, melted
  • 2 tbsp butter
  • 2 tbsp milk
  • 1 cup powdered sugar
  • 1 tsp vanilla
  • To make dough, heat butter and water to rolling boil, stir in flour all at once over low heat. Beat until ball is formed, beat in eggs one at a time with mixer. Spoon on large pizza pan to form a donut shape. Bake 45-50 minutes at 400 degrees. Cool away from drafts, when cool split horizontally and fill with filling, replace top.
  • To make filling, mix pudding and milk. Beat in Cool Whip and vanilla.
  • For topping, combine ingredients and drip over torte. Refrigerate.

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