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| CHOCOLATE ECLAIR TORTE | |
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PASTRY: 1 c. water 1/2 c. butter 4 eggs 1 c. flour 1/4 tsp. salt In medium saucepan combine water, butter and salt. Bring to boil until butter is melted. Remove from heat and blend in flour. Beat in eggs, one at a time. Spread into a greased and floured 9"x13" pan. Bake at 400 degrees for 45 to 50 minutes or until golden brown. Cool on racks. FILLING: 2 (3 oz.) pkgs. instant French vanilla pudding 2 1/4 c. milk 1 tsp. vanilla 1 (12 oz.) container Cool Whip Combine pudding, milk and vanilla. Stir until slightly thickened, about 1 minute. Fold in Cool Whip. Carefully lift pastry from pan and slice into 2 layers with a serrated knife. Return bottom layer to pan. Spread filling evenly over bottom layer and replace top layer. FROSTING: 2 (1 oz.) pkgs. unsweetened chocolate 3 tbsp. butter 3 tbsp. milk 1 tsp. vanilla 1 c. powdered sugar In a small pan heat chocolate and butter until melted. Add milk, vanilla and powdered sugar. Stir until blended. Drizzle over top and refrigerate. | |
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recipe reviews #67331
Doll (Wisconsin) says:
I asked my sister to make this for Easter desert this year. She didn't grease/flour the pan, just lined it with parchment. Made removal easier! And we used our own ganache recipe for the chocolate frosting. But this was GREAT! DEVOURED. Way, way better than that old graham cracker/pudding stuff! I'm glad I stumbled across this recipe - it's a keeper!
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