Eclair Torte Recipes

Steps:

• In a large saucepan, bring water and butter to a boil. Add flour all at once and stir until smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny., Line a large baking sheet with waxed paper. Draw a 10-in. circle on the waxed paper. Grease the paper. Drop batter by rounded tablespoonfuls just inside the circle outline. , Bake at 400° for 40-45 minutes or until golden brown. Transfer to a wire rack. Immediately prick with a fork and cool completely. Cut off top third of puffs. Pull out and discard soft dough from inside., For filling, in a large bowl, whisk milk, pudding mixes and vanilla for 2 minutes; let stand for 2 minutes or until soft-set. Fold in whipped topping. Place bottom ring of cream puffs on a serving platter. Spoon filling inside. Top with top ring. Refrigerate., For icing, in a microwave, melt chocolate and butter with milk; stir until smooth. Stir in vanilla. Add confectioners' sugar and stir until smooth. Cool for 5 minutes. Drizzle over top of cake. Serve immediately. Refrigerate leftovers.

Steps:

• In a small 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 1 egg at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread into a greased 13x9-in. baking pan. Bake at 400° until puffed and golden brown, 30-35 minutes. Cool completely on a wire rack. If desired, remove puff from pan and place on a serving platter. , In a large bowl, beat cream cheese until light. Add milk and pudding mix; beat until smooth. Spread over puff; refrigerate for 20 minutes. Spread with whipped topping; refrigerate. Drizzle with chocolate syrup just before serving. Refrigerate leftovers.

Steps:

• Line a 13x9-in. dish with half of the graham crackers, breaking crackers to fit as needed., Whisk milk and pudding mixes 2 minutes; let stand until soft-set, about 2 minutes. Fold in whipped topping; spread evenly over crackers. Top with remaining crackers., In a microwave-safe bowl, microwave chocolate and butter until melted; stir until blended. Stir in remaining ingredients. Spread over top. Refrigerate, covered, 8 hours or overnight.

Steps:

• Heat oven to 375°F. Spray bottom only of 13x9-inch pan with cooking spray.
• Unroll crescent dough; press in bottom of pan. Bake 12 to 14 minutes or until golden brown and baked through. Remove from oven to cooling rack; cool 20 minutes.
• In medium bowl, beat dry pudding mixes and half-and-half with whisk about 2 minutes or until thick. Spread over cooled bar base.
• In medium microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 1 minute; stir. Microwave 30 seconds; stir until smooth. Carefully spread mixture on top of pudding layer. Refrigerate about 4 hours or until cooled completely.
• When ready to serve, using a sharp knife and up-and-down sawing motion for cleaner cuts, cut into 6 rows by 4 rows. Store covered in refrigerator.

Steps:

• In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes.
• In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.
• Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.
• To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool.
• Pour sauce over graham cracker layer and refrigerate until set; serve.

Steps:

• Line the bottom of a 9x13-inch pan with graham crackers.
• In a large bowl, combine pudding mix and milk; stir well. Mix whipped topping into pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding.
• Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate at least two hours before serving to allow the graham crackers to soften.

Steps:

• Stir pudding mix, whipped topping, and milk together in a medium bowl until well blended.
• Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
• Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.

Steps:

• In a saucepan, bring water and butter to a boil, stirring constantly until butter is melted. Reduce heat to low; add the flour. Stir vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. Remove from the heat. , Add eggs, one at a time, beating well after each addition until the batter becomes smooth. Spread into a greased and floured 13-in. x 9-in. baking pan. Bake at 400° for 30 minutes or until puffed and golden. Immediately remove from pan and cut in half horizontally. Cool completely. , For filling, beat the pudding mix, milk and cream cheese in a bowl until smooth. Just before serving, place bottom eclair layer on a serving platter; cover with filling. Replace top layer and drizzle with chocolate syrup.

Steps:

• 1. FOR THE PATE A CHOU: Mix walnuts and sugar; set aside. Combine water and butter in medium saucepan and bring to a rolling boil. Reduce heat and add flour all at once. Beat until dough forms a ball and no longer sticks to the sides of the pan. Remove from heat and add eggs one at a time,beating until mixture loses its sheen before adding next egg.
• 2. Preheat oven to 400 degrees. Lightly grease 3 9 inch round cake pans. Divide pate a chou evenly among the pans. Spread to edges with spatula. Sprinkle with sugar/walnut mixture. Bake 15 minute. Press down with spatula. Reduce oven temperature to 375 degrees and continue baking until dough is lightly browned,about 15 minutes. Turn off heat, and open the oven door and let pastry stand 10 minutes in the cooling oven. Remove from pans and let layers cool completely on wire racks.
• 3. FOR THE CUSTARD: Stir sugar and cornstarch together in a heavy saucepan. Whisk in milk and eggs until thoroughly combined. Bring to a boil over medium heat,whisking constantly until thickened (about 5 minutes). Immediately set pan in sink partially filled with cold water and stir custard until cool. Add vanilla. Beat powdered sugar and butter in a medium bowl until smooth. Add custard a few tablespoons at a time and beat until thoroughly mixed. Can be covered and stored in the Fridge at this point.
• 4. FOR THE CHOCOLATE GLAZE: Melt chocolate and butter together over low heat. Working quickly, drizzle over each layer of pate a chou.
• 5. TO ASSEMBLE: Place one layer, chocolate side up, on platter. Mound half of the custard in center. Add second layer chocolate side up and press lightly to spread custard. Repeat with remaining custard and top layer. Chill. Just before serving, whip cream and pipe around top and sides of torte. Cut with sawing motion to prevent filling from oozing out of sides of the torte.

Steps:

• CRUST: Preheat oven to 450°F Grease a large jelly roll pan.
• Bring water and butter to a boil in a medium saucepan over medium heat.
• Add flour and beat until the mixture forms a ball.
• Cool 10 minutes.
• Beat in eggs.
• Spread crust mixture on the prepared pan.
• Bake for 20-30 minutes, or until firm.
• Don't overbake.
• FILLING: Mix the first 3 ingredients together with an electric mixer until smooth.
• Fold in Cool Whip.
• Spread on the cooled crust and chill for an hour or so to firm the filling.
• ICING: Using a medium saucepan or a double boiler, melt chocolate squares in butter over low to medium heat.
• Add the rest of the ingredients, adding more milk if necessary to achieve a smooth consistency.
• Drizzle over the filling.
• Chill before serving for a few hours.
• Store the torte in the refrigerator.

Steps:

• Line bottom of 9x13-inch dish with crackers.
• Mix pudding and milk.
• Fold in whipped topping.
• Spoon layer of pudding mixture over crackers.
• Add another layer of crackers, then pudding mix again then final layer of crackers.
• Spread chocolate frosting over top.
• Chill in refrigerator for at least 2 hours.

Steps:

• Boil water, butter and salt in saucepan.
• Add flour all at once; stir until smooth ball forms.
• Remove from heat; let stand 5 minutes.
• Add eggs one at a time.
• Beat well with a wooden spoon after each one; beat until smooth.
• Spread into a greased 9x13-inch pan.
• Bake at 400°F for 30-35 minutes until puffed and golden; cool completely.
• In a mixing bowl, beat cream cheese, pudding and milk until smooth.
• Spread over puff and refrigerate 20 minutes.
• Spread Cool Whip.
• Refrigerate.
• Drizzle with syrup just before serving.
• Keep in the fridge.

Steps:

• 1. FOR THE PUFF PASTRY: Preheat oven to 400 degrees. In a saucepan, bring water,butter and salt to a boil. Add flour all at once;stirring until smooth ball forms. Remove from the heat;let stand for 5 minutes.
• 2. Add eggs, one at a time,beating well with a wooden spoon after each addition. Beat until smooth.
• 3. Spread into a 13x9 inch baking pan. Bake at 400 degrees for 30-35 minutes until golden brown. Cool completely on a wire rack. You can move it to a serving tray or return it to the pan.
• 4. FOR THE TOP LAYER; In a mixing bowl, beat cream cheese,pudding mix and milk until smooth. Spread over puff pastry. Refrigerate for 20 minutes.
• 5. Spread with cool whip topping. Refrigerate. Drizzle with chocolate syrup and swirl with a fork just before serving. Refrigerate leftovers.