Decadent Chocolate Éclair Torte
Elevate your dessert game with this Decadent Chocolate Éclair Torte, a sophisticated spin on the classic eclair that combines homemade pastry crust, rich vanilla custard filling, and velvety chocolate icing. Unlike traditional versions that rely on graham crackers, this torte features a light and airy baked crust that puffs beautifully, creating a delightful texture that mirrors the charm of classic eclairs. The creamy filling, made with vanilla pudding and whipped topping, offers a luscious mouthfeel, while the chocolate icing adds the perfect sweet finish. Despite having three components, this torte is surprisingly easy to assemble, making it a fantastic option for gatherings or special occasions. With the option to use reduced-fat and sugar-free products, you can enjoy this dessert guilt-free, ensuring it remains a beloved family recipe for years to come. Allow time for chilling in the refrigerator for the best flavor and texture.
N/A
Servings
200
Calories
13
Ingredients
Ingredients
water
1 cup (none)
butter
1/2 cup (cut into pieces)
eggs
4 (large, at room temperature)
flour
1 cup (all-purpose)
vanilla instant pudding mix
2 (3 1/2 ounce) packages (dry)
vanilla extract
1 teaspoon (pure)
milk
2 1/2 cups (whole or low-fat, cold)
frozen whipped topping
1 (8 ounce) carton (thawed (Cool Whip))
confectioners' sugar
1 1/2 cups (sifted)
vanilla extract
1 teaspoon (pure for icing)
milk
2 tablespoons (additional for icing)
butter
2 tablespoons (unsalted for icing)
unsweetened chocolate
2 ounces (chopped)
Instructions
1
Preheat your oven to 450°F (232°C) and grease a large jelly roll pan.
2
In a medium saucepan, bring water and butter to a rolling boil over medium heat.
3
Once boiling, add the flour all at once, stirring vigorously until the mixture pulls away from the sides of the pan and forms a ball. Remove the pan from heat.
4
Let the mixture cool for about 10 minutes. Then, using a mixer, beat in the eggs one at a time until the mixture is smooth and glossy.
5
Spread the dough evenly across the prepared pan, ensuring a uniform layer.
6
Bake in the preheated oven for 20-30 minutes, or until the crust is firm and golden brown. Be careful not to overbake, as it will dry out the crust.
7
While the crust cools, prepare the filling by mixing the vanilla pudding mix, milk, and vanilla extract with an electric mixer until smooth and well combined.
8
Gently fold in the thawed Cool Whip until fully incorporated, creating a light, fluffy filling.
9
Once the crust has cooled completely, spread the custard filling evenly over it. Chill in the refrigerator for at least 1 hour to firm up the filling.
10
For the icing, melt the unsweetened chocolate and butter together in a medium saucepan over low to medium heat. Stir continuously to prevent burning.
11
Once melted and smooth, mix in the confectioners' sugar, milk, and vanilla extract, adjusting with additional milk if necessary to reach a pourable consistency.
12
Drizzle the chocolate icing over the chilled filling, covering it evenly.
13
Chill the torte for a few hours before serving to allow the flavors to meld. Store leftovers covered in the refrigerator.
Nutrition Information
11g
Fat
25g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Chocolate Éclair Torte?
It is a sophisticated spin on the classic éclair that combines a homemade puffed pastry crust, rich vanilla custard filling, and velvety chocolate icing.
How does this crust differ from traditional éclair cake recipes?
Unlike traditional versions that rely on graham crackers, this torte features a light and airy baked pastry crust that puffs beautifully during baking.
What are the main components of the torte?
The dessert consists of three main parts: a baked pastry crust, a creamy vanilla custard filling, and a homemade chocolate icing.
At what temperature should I preheat the oven?
The oven should be preheated to 450°F (232°C) before baking the crust.
How long does the crust need to bake?
The crust should be baked for 20 to 30 minutes until it is firm and golden brown.
What happens if I overbake the crust?
Overbaking the crust will cause it to dry out, so it is important to watch for a firm, golden brown appearance.
What type of pan is recommended for this recipe?
A large, greased jelly roll pan is recommended for spreading the dough evenly.
How are the eggs incorporated into the dough?
After the flour mixture has cooled for 10 minutes, use a mixer to beat in the eggs one at a time until the dough is smooth and glossy.
What ingredients make up the custard filling?
The filling is made from vanilla instant pudding mix, milk, vanilla extract, and thawed whipped topping (Cool Whip).
How should the Cool Whip be added to the filling?
The thawed Cool Whip should be gently folded into the pudding mixture until fully incorporated to keep the filling light and fluffy.
How long should the filling chill before icing?
Once the filling is spread over the crust, it should be chilled in the refrigerator for at least 1 hour to firm up.
What is in the chocolate icing?
The icing is made with melted unsweetened chocolate and butter, mixed with confectioners' sugar, milk, and vanilla extract.
How do I achieve a pourable icing consistency?
After mixing the base icing ingredients, you can adjust the consistency by adding small amounts of additional milk as necessary.
Why is it important to chill the torte before serving?
Chilling for a few hours allows the flavors to meld and ensures the best texture for serving.
Can this recipe be made healthier?
Yes, you can use reduced-fat and sugar-free products to make a lighter version of this dessert.
How many calories are in a serving?
Each serving contains approximately 200 calories.
What is the fat content per serving?
There are 11 grams of fat per serving of this torte.
How many carbohydrates are in this dessert?
There are 25 grams of carbohydrates per serving.
How much protein does the torte provide?
This dessert provides 3 grams of protein per serving.
How should I store leftovers?
Leftovers should be stored covered in the refrigerator to maintain freshness.
What type of flour is needed?
All-purpose flour is used to create the pastry crust.
Should the eggs be cold or at room temperature?
The recipe recommends using large eggs at room temperature for the best crust results.
Is the vanilla extract for the icing different from the filling?
The recipe uses 1 teaspoon of pure vanilla extract in the filling and another 1 teaspoon in the icing.
What type of chocolate is used in the icing?
The icing uses 2 ounces of chopped unsweetened chocolate.
How much butter is needed in total?
You will need 1/2 cup of butter for the crust and 2 tablespoons of unsalted butter for the icing.
How much milk is required for the filling?
The filling requires 2 1/2 cups of cold whole or low-fat milk.
Do I need to sift the confectioners' sugar?
Yes, sifting the 1 1/2 cups of confectioners' sugar will ensure a smooth icing without lumps.
Is this dessert difficult to assemble?
No, despite having multiple components, the recipe is described as surprisingly easy to assemble.
How many packages of pudding mix are used?
The recipe calls for two 3 1/2 ounce packages of vanilla instant pudding mix.
What is the secret to the crust's texture?
The secret is bringing water and butter to a boil and then adding flour all at once to form a ball before adding eggs.