Best Chocolate Eclair Torte Recipes

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.

CHOCOLATE ECLAIR TORTE

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.

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.

CHOCOLATE ECLAIR TORTE

Steps:

• Stir milk and vanilla pudding mixes together in a bowl until pudding is thick. Fold whipped topping into pudding.
• Place 1 layer of graham crackers in the bottom of a 9x13-inch glass dish. Spread a layer of pudding over graham cracker layer; top with a layer of raspberries. Repeat layering with remaining ingredients, ending with graham crackers.
• Warm frosting in a microwave-safe bowl in the microwave until melted, 15 to 30 seconds; drizzle over graham crackers. Refrigerate until torte is set, about 4 hours.

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.