I usually shy away from desserts like this, that have a "complex" sounding name. I get worried that since the name sounds like it would be a complicated recipe, then it just must be. That is soooo not the case here. Not only was this recipe mouthwatering, can't get enough...no I seriously just CAN'T GET ENOUGH good...it was really easy. Which could be both a good and bad thing. Good, because then you can make something elegant and delicious whenever the occaison calls. Bad, for the very same reason (but with the whole calorie factor thrown in there!)
I found this recipe over at Real Mom Kitchen. She has an obsession with eclairs, and I even debated going for the real thing...but decided maybe I'd go the way of ease this time around and save all the piping and TIME for another day by making the torte version. I promise, you will not be disappointed. I've never had a real eclair before, but if they are anything like this Eclair Torte, then I can promise you that they will be the number one new favorite on my list (although perhaps coiming in second to this recipe...)!
...1 c. water
...1/2 c. butter
...1/4 tsp. salt
...1 c. flour
...1 (8 oz) pkg cream cheese
...2 pkg. instant vanilla pudding mix (not pictured)
...3 c. cold milk
...1 carton (8 or 12 oz.) whipped topping
Bring the water, salt and butter to a boil in a saucepan over medium heat. Once brought to a boil, add the flour all at once and stir until a soft ball forms. Once the ball forms, remove the pan from the heat and let sit for 5 minutes. Then, add in the eggs, one at a time, beating the dough with each egg addition with a spoon. Beat until smooth, and then spread into a greased 9x13 pan and bake at 400 for 30-35 minutes. Cool completely (I let it cool overnight before moving on).
In a mixing bowl, beat cream cheese. Add in one cup of milk at a time, beating in between each addition to ensure no lumps. After all 3 cups of milk and the block of cream cheese are beaten until smooth, add both packages of pudding mix, and beat once more until smooth. Spread over the pastry puff. Refrigerate for at least 20 minutes before topping the pudding mixture with the carton of cream cheese. Garnish with chocolate as desired right before serving.