Eclair Torte
  • 1 cup water
  • 1/2 cup butter (1 stick)
  • 1 cup all purpose flour
  • 4 eggs
  • Filling:
  • 2 3oz packages vanilla instant pudding
  • 2 1/2 cups milk
  • 8oz whip topping
  • 1 tsp vanilla
  • Chocolate topping:
  • 2 tbsp butter
  • 2 squares unsweetened chocolate
  • 2 tbsp milk
  • 1 tsp vanilla
  • 1 cup powdered sugar
  1. Pastry:
  2. In Microwave, boil in bowl- add 1 cup water and ½ cup butter, I melt the butter then boil for roughly 1 minute. Next stir with a folk 1 cup flour, then add 4 eggs, but only one egg at a time, again folding with a fork, batter should be thick to hold shape if not add more flour. Shape into a ring on the cookie sheet lined with parchment paper, when you put the batter on the cookie sheet use a spoon to drop in clumps onto the cookie sheet. Next bake at 400 degrees for 40-50 minutes, it should be lightly browned. Cool, slice the ring in half and spoon out to empty the pastry, so you can add the filling, it’s ok if it breaks into sections during this process.
  3. Filling:
  4. Beat 2, 3oz packages vanilla instant pudding with 2 ½ cups milk until thick, then fold in 8oz cool whip topping and 1 tsp vanilla extract. Spoon into the pastry.
  5. Chocolate Topping:
  6. Melt 2 tbsp butter and 2 squares of unsweetened chocolate (I do this in the microwave), add 2 tbsp milk, 1 tsp vanilla extract, and 1 cup powdered sugar, whip together until smoother…may need to add more milk to get desired thickness. Drizzle onto the top of pastry.
This is a family favorite made around Christmas time, passed down from my Aunt! --Katie L.