Eclair Torte
- 1 cup water
- 1/2 cup butter (no substitiutes)
- 1/4 teas salt
- 1 cup flour
- 4 eggs
- FILLING:
- 1 pkg cream cheese, softened
- 2 pkgs (3.4 ounces each) instant vanilla pudding mix
- 1 carton frozen whipped topping, thawed
- 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 9"x13"x2" baking pan. Bake at 400 for 30-35 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. Spread over puff; refrigerate for 20 minutes. Spread with whipped topping; refrigerate. Drizzle with chocolate syrup just before serving. Refrigerate leftovers.
water, butter, salt, flour, eggs, cream cheese, pkgs, frozen whipped topping, chocolate syrup
Taken from www.epicurious.com/recipes/member/views/eclair-torte-1260072 (may not work)