Chocolate Eclair Torte

CHOCOLATE ECLAIR TORTE

i always get asked to bring this to pot-luck type dinners.

Time: 140 minutes

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 image

Number Of Ingredients: 5

Ingredients:

  1. graham cracker
  2. french vanilla instant pudding
  3. milk
  4. whipped topping
  5. chocolate frosting


CHOCOLATE ECLAIR TORTE

Favorite man recipe! I add fresh raspberries in the layers to add more flavor! Sometimes I use German chocolate frosting in place of the milk chocolate frosting.

Recipe From allrecipes.com

Provided by Gina_D67

Time 4h30m

Yield 12

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 image

Number Of Ingredients: 6

Ingredients:

  • 3 cups 2% milk
  • 2 (3.75 ounce) packages instant French vanilla pudding mix
  • 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
  • 1 (14.4 ounce) package graham crackers
  • 2 cups fresh raspberries
  • ½ (16 ounce) package milk chocolate frosting


CHOCOLATE ECLAIR TORTE

I take this impressive dessert to the table whole, then slice it and serve. It can be made ahead of time and refrigerated until you're ready to serve. -Janaan Cunningham

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h5m

Yield 12 servings.

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 image

Number Of Ingredients: 15

Ingredients:

  • 1 cup water
  • 1/2 cup butter
  • 1 cup all-purpose flour
  • 4 eggs
  • FILLING:
  • 2-1/2 cups cold milk
  • 2 packages (3.4 ounces each) instant French vanilla pudding mix
  • 1 teaspoon vanilla extract
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • ICING:
  • 2 ounces semisweet chocolate
  • 2 tablespoons butter
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 cup confectioners' sugar


CHOCOLATE ECLAIR TORTE

Make and share this Chocolate Eclair Torte recipe from Food.com.

Recipe From food.com

Provided by iluvmythomas

Time 2h20m

Yield 16 serving(s)

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 image

Number Of Ingredients: 5

Ingredients:

  • 1 box graham cracker
  • 2 (3 1/2 ounce) packages French vanilla instant pudding
  • 3 1/2 cups milk
  • 8 ounces whipped topping
  • 1 can chocolate frosting


CHOCOLATE ECLAIR TORTE (NOT THE GRAHAM CRACKER VERSION)

Unlike the eclair desserts made with graham crackers, this one has a baked crust that has a texture and taste like the real thing. It puffs up and gets all bubbly! The filling is custard-y, and the chocolate icing is sweet. In short - it really is like an eclair, only much easier to make. Even though the recipe has three parts, it really doesn't take too terribly long to make. This recipe has circulated within my family for at least 20 years, and it's still a big favorite. Reduced fat and sugar-free products can be used and it will still turn out great. In place of the unsweetened chocolate squares, you can use 6 tablespoons of unsweetened baking cocoa + 2 tablespoons of butter. Cook time does not include refrigeration time, so please allow for that.

Recipe From food.com

Provided by Vino Girl

Time 1h15m

Yield 1 pan

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 (not the Graham Cracker Version) image

Number Of Ingredients: 13

Ingredients:

  • 1 cup water
  • 1/2 cup butter
  • 4 eggs
  • 1 cup flour
  • 2 (3 1/2 ounce) packages vanilla instant pudding mix
  • 1 teaspoon vanilla
  • 2 1/2 cups milk
  • 1 (8 ounce) carton frozen whipped topping, thawed (Cool Whip)
  • 1 1/2 cups confectioners' sugar
  • 1 teaspoon vanilla
  • 2 tablespoons milk
  • 2 tablespoons butter
  • 2 ounces unsweetened chocolate


CHOCOLATE ECLAIR DESSERT

This is a no-bake pudding dessert that's so quick and easy to make--everyone loves it. I always keep the ingredients on hand in case I need a quick dessert. It's best if it sits overnight before serving.

Recipe From allrecipes.com

Provided by KBehrens2

Time 2h15m

Yield 12

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.


Chocolate Eclair Dessert image

Number Of Ingredients: 5

Ingredients:

  • 2 individual packages graham crackers
  • 2 (3 ounce) packages instant vanilla pudding mix
  • 3 cups milk
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 (16 ounce) package prepared chocolate frosting


CHOCOLATE ECLAIR TORTE

Fluffy clouds of wonderful pastry, layered with creamy fresh vanilla custard and Chocolate. Impressive desert that will have everyone swooning! I have been making this ever since I can remember. I believe I found this recipe many years ago in Bon Appetit magazine. It has never failed to get rave reviews! It isnt as complicated as...

Recipe From justapinch.com

Provided by Deb Crane

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 Torte image

Number Of Ingredients: 18

Ingredients:

  • FOR THE PATE A CHOU
  • 1/2 c chopped walnuts
  • 2 Tbsp sugar
  • 1 c water
  • 1/2 c (1 stick) butter, cut into pieces
  • 1 c flour
  • 4 eggs
  • FOR THE CUSTARD
  • 3/4 c sugar
  • 3 Tbsp cornstarch
  • 2 1/2 c milk
  • 3 eggs
  • 2 tsp vanilla extract
  • 6 Tbsp powdered sugar
  • 1/4 c (1/2 stick) butter, room temperature
  • FOR THE CHOCOLATE GLAZE
  • 4 oz semisweet chocolate
  • 3 Tbsp butter


THELMA'S CHOCOLATE ECLAIR

I love eclairs, but making the actual pastry is difficult. So I came up with this recipe as a substitute. It still satisfies my cravings with the same wonderful flavors. -Thelma Beam, Esbon, Kansas

Recipe From tasteofhome.com

Provided by Taste of Home

Time 20m

Yield 15 servings.

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.


Thelma's Chocolate Eclair image

Number Of Ingredients: 11

Ingredients:

  • 14 to 15 whole graham crackers
  • 3-1/2 cups 2% milk
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • TOPPING:
  • 2 ounces semisweet chocolate
  • 2 tablespoons butter
  • 1-1/2 cups confectioners' sugar
  • 3 tablespoons 2% milk
  • 1 teaspoon light corn syrup
  • 1 teaspoon vanilla extract


ECLAIR RING

I found this in a magazine 20 years ago and I've been making this for Christmas Gifts and putting a poinsettia in the middle ever since. Not for calorie counters, This not my picture but it looks exactly the same.

Recipe From justapinch.com

Provided by Christine Arnold

Time 2h

Steps:

  • 1. PREP: Preheat Oven to 400F Find a 7" plate and put top side down on greased and floured baking sheet. Trace the edge of the plate. Lift the plate and mark 12 spots (Like a clock) inside the ring
  • 2. The Pastry Ring: Bring Water, butter and salt to a boil.Pour in all the flour all at once mixing to incorporate until it pulls away from the sides and forms a ball. Remove from heat and cool slightly.Add each egg one at a time beating each with a wooden spoon until dough is very smooth. Don't try to add them all at once or the batter will flow instead of holding it's shape Drop by tbs onto the marks INSIDE the ring until you have 12 mounds touching each other. Bake at 400F for 45 minutes. Do Not Open the door. Turn oven off and let sit for another 15 minutes. Remove from oven and cool well. Slice horizontally with a bread knife.
  • 3. Filling: Combine pudding, milk, heavy cream and vanilla and beat until it gets thick and holds it's shape. Spread on the bottom half of the ring. Replace the top half.
  • 4. Chocolate Drizzle Frosting: Melt and combine the chocolate,karo syrup,butter, milk and vanilla until it's thin enough to drizzle. I put in the fridge for at least an hour and sometimes 2 in the freezer if I make them the day before.


Eclair Ring image

Number Of Ingredients: 16

Ingredients:

  • 1/2 c butter
  • 1 c water
  • 1/4 tsp salt (fine table salt)
  • 1 c flour
  • 4 large eggs (not x-large or jumbo)
  • FILLING
  • 2 pkg 3.5 oz. instant vanilla pudding
  • 1 c milk
  • 2 pt heavy cream
  • 1 tsp pure vanilla extract
  • FROSTING
  • 2 oz semi-sweet baking chocolate
  • 2 Tbsp butter
  • 2 Tbsp milk
  • 2 Tbsp corn syrup, light
  • 1 tsp pure vanilla extract


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