Chocolate Eclair Torte Recipes

CHOCOLATE ECLAIR TORTE

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.

NO-BAKE CHOCOLATE ECLAIR CAKE

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.

CHOCOLATE ECLAIR TORTE

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.

CHOCOLATE ECLAIR DELIGHT

Steps:

• In a large heavy saucepan, combine the first five ingredients. Gradually whisk in evaporated milk and milk until smooth. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; cook and stir 2 minutes longer or until thickened. , Remove from the heat. Stir a small amount of hot filling into egg substitute; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Press plastic wrap onto surface of filling; cover and refrigerate until cooled. , Meanwhile, in a small bowl, combine whipped topping and 1 tablespoon cocoa; set aside. Arrange half the crackers in a 9-in. square pan coated with cooking spray. Layer half of the filling and topping over the crackers. Repeat layers. Cover and refrigerate overnight. Just before serving, sprinkle with remaining cocoa.

ECLAIR TORTE, THE EASY WAY

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.

CHOCOLATE ECLAIR CAKE

Steps:

• Line the bottom of a 9x13 inch baking pan with graham crackers. In a large bowl, combine the milk and vanilla pudding according to directions on box. Fold in the whipped topping. Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan. Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.

CHOCOLATE ECLAIR TORTE (NOT THE GRAHAM CRACKER VERSION)

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.

ECLAIR TORTE

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.