Eclair Torte - cooking recipe

Ingredients

1 c. water
1/2 c. butter (no substitute)
1/4 tsp. salt
1 c. flour
4 eggs
1 (8 oz.) pkg. cream cheese, softened
2 (3.4 oz.) pkg. instant vanilla pudding mix
3 c. cold milk
1 (12 oz.) carton frozen whipped topping, thawed
chocolate syrup

Preparation

In pan 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 eggs, 1 at a time, beating well with a wooden spoon after each addition. Beat until smooth. Spread into a greased 13 x 9-inch baking pan.
Bake at 400\u00b0 for 30 to 35 minutes or until puffed and golden brown. Cool completely on a wire rack. If desired, remove puff from pan and place on a serving platter. In a mixing bowl, beat cream cheese, pudding mix and milk until smooth. Spread over puff; refrigerate 20 minutes. Spread with whipped topping; refrigerate. Drizzle with chocolate syrup just before serving. Refrigerate leftovers. Makes 12 servings.