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1 - 10 of 28 for chocolate eclair torte
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In medium saucepan ... small pan heat chocolate and butter until ... milk, vanilla and powdered sugar. Stir until blended. Drizzle over top and refrigerate.
Line bottom of ... with remaining pudding mixture. Put 3rd layer of crackers on top of pudding. Refrigerate at least 3 hours. Frost with chocolate frosting.
Bring water and ... Whip. Put on crust and chill several hours. Melt chocolate in butter, add rest of ingredients. Drizzle over custard. Keep refrigerated.
Bring to a boil the water and butter. Add flour. Add eggs, one at a time. Spread on a greased jelly roll pan. Bake at 400 degrees for 30 minutes. ...
Line 9x13 inch ... well. GLAZE: Melt chocolate and butter in ... well. Spread on glaze and refrigerate overnight. Garnish with cherry half on each piece.
Cream Puff Dough: ... filling is well mixed and thickened, spread on crust. Top with 12 oz. carton of Cool Whip and drizzle with Hershey's chocolate syrup.
Butter a 9 x 13 inch pan. Line with cracker squares. With electric mixer, mix pudding and milk slowly until well blended. Fold in cool whip. Pour 1/2 ...
Mix milk and ... frost, melt the chocolate with the butter. ... tablespoons milk, vanilla and powdered sugar. Spread on dessert. Chill overnight. Can be frozen.
Bring to boil and remove form heat, water and butter. Add flour. Add 4 eggs, one at a time while beating. Spread on large cookie sheet or jelly roll ...
Preheat oven to ... inch greased jelly roll pan. Beat pudding and milk. Fold in Cool Whip. Mix and spread over crust. Drizzle chocolate syrup over torte.
Result Page: 1
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