Eclair Torte

One dessert that is at the top of my list is eclairs. I could never get too many of them. Well, that’s what my taste buds think. However, my waistline knows differently. It is also quite expensive to buy them from a bakery and requires a good amount of time to make them yourself. Since I was a little girl I have been making the eclair pie version, you know the one with the graham crackers, pudding and frosting. Well about 10 years ago, I found this recipe in a Quick Cooking magazine (now called Simple and Delicious). In this recipe you make that crunchy, chewy pastry shell just like you would for the eclair, but instead of piping it out in the individual eclairs you spread it into a 9 x 13 pan. The crusty pastry ends up looking similar to a German pancake after you bake it. Then you make a cream filling using pudding mix to put in the naturally made reservoir of the shell. Then top it off with cool whip and drizzle with chocolate syrup. I even made this recipe to compete in a church cook off. I won first prize in the dessert category with this recipe. If you are a big fan of eclairs like me, you have to try this.

Éclair Torte

1 cup water
½ cup butter (no substitutes)
¼ teaspoon salt
1 cup all purpose flour
4 eggs
1 package (8 ounces) cream cheese, softened
2 packages (3.4 ounces each) instant vanilla pudding mix
3 cups cold milk
1 carton (12 ounces) frozen whipped topping, thawed (I only use an 8 oz.)
Chocolate syrup

In a saucepan over medium heat, bring water, butter, and salt to a boil. Add flour all at once; stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition. Beat until smooth. Spread into a greased 13 x 9 x 2 inch baking pan. Bake at 400 for 30 to 35 minutes or until puffed and golden brown. Cool completely on a wire rack. If desired, remove puff from pan and place on a serving platter. In a mixing bowl, beat cream cheese, pudding mix, and milk until smooth. (Now if your not careful doing this you can end up with chunks of cream cheese in the pudding mixture. I beat the cream cheese first. Then add the first cup of milk to it a little at a time. Then add the rest and pudding mix) Spread over puff; refrigerate for 20 minutes. Spread with whipped topping; refrigerate. Drizzle with chocolate syrup just before serving. Refrigerate leftovers. 12 servings.

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