I've changed this recipe in places from the original but thank you to my sister in law for the gist of the tastiest dessert, ever!  Janet is one of the best cooks/bakers I know. This is a must try!

Pastry

 1 C. Flour

1 Stick butter

1 C. Water

4 Eggs

 Place water and stick of butter in a 2 qt. sauce pan and melt on medium heat to a boil.  Add flour and continue cooking over medium heat for one minute and until it forms a ball. Remove from heat and add one egg at a time and use mixer to mix well. A huge ball will form. On a large, greased, round pizza pan, drop the dough so it forms a ring around the edges of the pan. Bake in a 400 degree oven for 40-45 minutes. DO NOT open the door at any point while baking. Take out of oven and let cool.

 Filling

4 Cups Heavy whipping cream

3 TBS. Sugar

1 1/2 tsp. Vanilla

2 Cups cold milk

2 3.4 oz. Instant French Vanilla Pudding

 Pour heavy whipping cream into a large cold bowl. Whip, on high with mixer while gradually adding 3 TBS. sugar. Mix until hard peaks are formed. Set aside.

Take instant pudding and place in a bowl. Add milk, and vanilla. Mix until thickened and not runny. Fold in heavy whipping cream mixture  in to pudding mixture. Set in the refrigerator to keep cold.

 Topping

6  oz's.  Ghiradeli chocolate chips

1 tsp. Vanilla

2- 3TBS. Heavy Whipping Cream (give or take)

2 TBS. Butter

1 C Powdered Sugar

Pour chips into a microwave safe bowl. Add butter and melt, stirring occasionally. When chips are melted, add vanilla, heavy cream and powdered sugar. Mix well and if needed, add more heavy cream to get a smooth and silky, pourable chocolate frosting. Drizzle all over the top of the torte. Refrigerate for an hour and eat!

Assembly

Slice the cooked pastry dough with a serrated knife,  making two round pieces. Set aside the top piece. If it breaks, no problem, you may piece it together after the filling is in and the top is on. Place the bottom half on a large tray. Fill with the filling. Top with the top half of the puff pastry and drizzle on your frosting. Cool in the fridge at least an hour before serving.

 My family NEVER lets this one cool. It's gone in one day. A very tasty treat.