The Genso Team
Ruth Genso: 248-318-5132 email@example.com
Jordon Genso: 248-444-9777 firstname.lastname@example.org
Dee Stevens: 248-240-3157 email@example.com
Anyone that lists their home or buys through us this month will receive the following treat as our gift to you.
For the eclair torte shell, you will need the following ingredients-
1 Cup Water, 1/2 Cup Butter, 1/4 tsp Salt, 1 Cup Flour, 4 Eggs, a 13x9x2 Baking Pan
For the filling, you will need-
1 (8 oz) Package Cream Cheese, 2 (3.4 oz) Packages Instant Vanilla Pudding, 3 Cups Whole Milk, 1 (12 oz) Container of Cool Whip, Chocolate Syrup
Pre-heat the over to 400o. In a sauce pan over medium heat, bring the water, butter and salt to a boil. Add flour all at once, and stir until a smooth ball forms. Remove from heat and let stand for 5 minutes. Add the eggs (one at a time) and with a wooden spoon, fold/beat them into the mixture before adding the next egg. Beat until smooth, then spread the mixture into a greased 13x9x2 baking pan (a 4" deep pan works too). Bake at 400 degrees for 30 to 35 minutes or until puffed and golden brown. Cool completely on a wire rack.
In a mixing bowl, beat the cream cheese, pudding mix and milk until smooth. Fill and spread inside the puff. Refrigerate for 20 minutes, then spread the Cool Whip as the top layer.
To make the chocolate syrup design, drizzle the syrup in straight lines back-and-forth across the top layer. Then use a butter knife (or any other narrow utensil) to slice perpendicular to the chocolate lines in alternating directions (keep the slices shallow). Refrigerate until ready to serve.
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