Chocolate Eclair Diabetic Friendly Food

CHOCOLATE ECLAIR - (DIABETIC - FRIENDLY)

Steps:

• 1. LAYER: Bottom of 9x13x2-inch baking dish with 1/3 graham crackers.
• 2. IN: Medium mixing bowl, beat pudding mix with milk until it thickens. SET: Aside several minutes. FOLD: In whipped topping.
• 3. SPREAD: Half of the pudding mixture over graham crackers. REPEAT: Layers, ending with graham crackers on top (three layers of graham crackers). DRIZZLE: With Chocolate Topping.
• 4. CHOCOLATE TOPPING COMBINE: Cocoa, sugar, and milk in saucepan. BRING: To a boil 1 minute. REMOVE: From heat, add vanilla and butter. COOL: Slightly and pour over top graham cracker layer. REFRIGERATE: Until ready to serve. SERVE & ENJOY! **COVER: And refrigerate leftovers.

SUGAR FREE CHOCOLATE ECLAIRS

Steps:

• DOUGH: In a saucepan, bring water and butter to a boil and add flour all at once, stirring until a smooth ball forms.
• Remove from the heat: let stand for 5 minutes and add eggs, one at a time, beating well after each addition: continue beating until mixture is smooth and shiny.
• Transfer to a resealable plastic bag, seal, and cut a 1" hole in one corner of the bag.
• Pipe eight 3 1/2" logs onto an ungreased baking sheet.
• Bake at 450F for 10 minutes, reduce heat to 400F and bake 15-20 minutes longer or until golden brown.
• Transfer to a wire rack and immediately put a slit in each to allow steam to escape; cool and carefully cut off tops.
• Set tops aside and remove soft dough from the inside with a fork.
• VANILLA FILLING: In a mixing bowl, beat milk, vanilla, and pudding on low speed for 2 minutes or until thickened, fold in whipped topping and set aside.
• CHOCOLATE FROSTING: In another mixing bowl, beat milk and chocolate pudding for 2 minutes or until thickened.
• Spoon vanilla filling into eclairs, replace tops and frost with chocolate topping.
• Enjoy!

CHOCOLATE ECLAIR DESSERT

Steps:

• In a saucepan, bring water and butter to a boil, stirring constantly until butter is melted. Reduce heat to low; add the flour. Stir vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. Remove from the heat. , Add eggs, one at a time, beating well after each addition until the batter becomes smooth. Spread into a greased and floured 13-in. x 9-in. baking pan. Bake at 400° for 30 minutes or until puffed and golden. Immediately remove from pan and cut in half horizontally. Cool completely. , For filling, beat the pudding mix, milk and cream cheese in a bowl until smooth. Just before serving, place bottom eclair layer on a serving platter; cover with filling. Replace top layer and drizzle with chocolate syrup.

SUGAR-FREE CHOCOLATE ECLAIRS

Steps:

• In a large saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Transfer to a resealable plastic bag; seal., Cut a 1-in. hole in one corner of bag. Pipe eight 3-1/2-in. logs onto an ungreased baking sheet. Bake at 450° for 10 minutes. Reduce heat to 400°; bake 15-20 minutes longer or until golden brown. Transfer to a wire rack. Immediately cut a slit in each to allow stream to escape; cool. Split and set the tops aside. Discard soft dough inside. , For filling, in a large bowl, whisk milk, vanilla and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping; set aside. , In another large bowl, whisk milk and chocolate pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon vanilla filling into eclairs; replace tops. Spread with chocolate topping.

CHOCOLATE ECLAIRS

Steps:

• Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.
• Pastry: Preheat the oven to 425 degrees. Line a sheet pan with parchment paper. In a large saucepan, bring the water, butter, salt and sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return to the heat and cook, stirring, 30 seconds. Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). Mix at medium speed. With the mixer running, add 3 eggs, 1 egg at a time. Stop mixing after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining 1 egg and mix until incorporated.
• Using a pastry bag fitted with a large plain tip, pipe fat lengths of dough (about the size and shape of a jumbo hot dog) onto the lined baking sheet, leaving 2 inches of space between them. You should have 8 to 10 lengths.
• Egg Wash: In a bowl, whisk the egg and water together. Brush the surface of each eclair with the egg wash. Use your fingers to smooth out any bumps of points of dough that remain on the surface. Bake 15 minutes, then reduce the heat to 375 degrees and bake until puffed up and light golden brown, about 25 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet. Fit a medium-size plain pastry tip over your index finger and use it to make a hole in the end of each eclair (or just use your fingertip). Using a pastry bag fitted with a medium-size plain tip, gently pipe the custard into the eclairs, using only just enough to fill the inside (don't stuff them full).
• Glaze: In a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Put the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Set aside and keep warm. The glaze can be made up to 48 hours in advance. Cover and refrigerate until ready to use, and rewarm in a microwave or over hot water when ready to use.
• Dip the tops of the eclairs in the warm chocolate glaze and set on a sheet pan. Chill, uncovered, at least 1 hour to set the glaze. Serve chilled.

DOUBLE CHOCOLATE ECLAIRS

Steps:

• To make the filling, heat the milk and vanilla to boiling point. Meanwhile, whisk the egg yolks and caster sugar until pale, then stir in the cornflour. Pour the hot milk over the egg yolk mixture and whisk until smooth. Return to the pan and heat gently, stirring constantly, until thick.
• Put the thick custard into a clean bowl, add the chocolate and stir until melted. Cover the surface with cling film and leave to cool completely.
• Heat oven to 220C/200C fan/gas 7. To make the pastry, heat the milk, butter and 4 tbsp water over a gentle heat until the butter melts. Increase the heat and bring to the boil, then remove from the heat and quickly beat in the flour, sugar and a pinch of salt. Keep stirring until the mixture is smooth, glossy and comes away from the sides of the pan. Allow to cool for a few mins, then gradually add the eggs, mixing well between each addition until the mixture reluctantly drops off the spoon, don't add all the egg unless you need to.
• Line a baking sheet with parchment, then spoon the pastry mix into a piping bag fitted with 1cm wide star or round nozzle, or into a disposable piping bag with a similar-size hole snipped off for piping. Pipe 12-14 even buns, about 10cm long and 2cm wide, leaving space for expanding between each one. Bake for 15 mins or until golden brown and doubled in size. Cool.
• For the glaze, heat the double cream, sugar and vanilla to boiling point. Put the chopped chocolate in a heatproof bowl and pour over the cream mixture. Stand for 2-3 mins, then add the butter and stir until smooth and glossy.
• To assemble the eclairs, cut them in half lengthways and pipe in the filling. Spread the chocolate glaze over the top of each eclair and leave to set before serving.

CHOCOLATE ECLAIRS

Steps:

• Start by making the custard filling. Heat the milk until almost boiling in a saucepan. Meanwhile, mix together the sugar, egg yolks and vanilla in a bowl, then stir in the flours, a couple of tsp at a time, to a smooth paste.
• Gradually whisk in the hot milk, pour everything back into the saucepan and cook over a high heat, stirring constantly, for about 5 mins until thick - it will go alarmingly lumpy but don't worry, just keep stirring it vigorously with a wooden spoon until smooth
• Lay a sheet of cling film directly on the custard surface, then cool and chill until you're ready to fill the buns.
• To make the choux buns, heat the oven to 220C/200C fan/gas 7. Sift the flour with the sugar and a pinch of salt into a small bowl. Put the milk and butter into a medium saucepan with 125ml water and gently heat so the butter melts but the liquid doesn't bubble.
• Once the butter has completely melted, increase the heat until the liquid comes to a fast rolling boil. Immediately turn off the heat, tip in the sifted flour and beat vigorously with a wooden spoon until you a have a smooth dough that comes away from the sides of the pan. Spread over a large dinner plate to cool to hand temperature.
• Allow to cool for a few minutes, then gradually add the eggs, mixing well between each addition until the mixture reluctantly drops off the spoon. Don't add all the egg unless you need to.
• Cut two large sheets of baking parchment. On each one draw two sets of 'track' lines with a 10cm gap - these will be your guidelines so your eclairs will all be roughly the same size. Use the paper to line two large baking sheets - penside down.
• Spoon your choux mixture into a piping bag with a 1cm star or round wide nozzle, or into a disposable piping bag with a similar-size hole snipped off for piping. Pipe two rows of well-spaced, squashed 'S' shapes on each sheet between the guidelines. Bake, one tray at a time, on a high-ish shelf for 25 mins, reducing temperature to 200C/180C fan/gas 6 as soon as they go in the oven.
• After 25 mins, poke a hole in the end of each bun, or using a small serrated knife, split down the middle and return to the oven, upside-down, to dry out for 5 mins until crisp and golden. Set aside to cool.
• While the buns are cooling, finish your filling. Whisk the cream until thick, then use your electric whisk to beat the cooled, set custard until just smooth again. Fold in the cream. Spoon your filling into a piping bag - use a small nozzle if you're filling the buns through the holes you've pierced, or a large nozzle if you've split the buns in half. Carefully pipe the custard into each cooled bun - they should feel heavy once full.
• To make the icing, melt 100g plain chocolate and 25g butter together in a heatproof bowl over a pan of barely simmering water. Once melted, remove from the heat and stir in 75ml double cream and 1 tbsp sifted icing sugar. Once cooled a little, spread over the tops of the buns and leave to cool.

EASY ECLAIR FAKE (DIABETIC AND DIET FRIENDLY)

Steps:

• 1. Measure out the milk, separating four cups and 1/4 cup.
• 2. Whisk together the four cups of milk and the two packages of pudding. Only takes a couple minutes. Don't worry if you still have tiny specs or bits. They will work out in the end. Set pudding aside. NOTE: I do not use electric mixer. Whisking gives the pudding a lighter, airier texture. That and it's great exercise for the arms. Lol.
• 3. Set up double boiler. My double boiler is a small pot filled halfway with water and a heatproof bowl (mine is metal) on top. Without bowl, let water come to a boil. Cut down heat to medium-, medium-low-range. Put bowl on top and add chips (either the bag of sugar-free or the semi-sweet/milk chocolate mix). Stir occasionally to prevent caking or burning while chips melt. (Make sure bowl does not touch bottom of pot.)
• 4. Once chips have melted, use as much of remaining 1/4 cup of milk as needed to thin the ganache slightly. Chocolate should be pourable and spreadable. Once your consistency is reached, turn down heat to simmer or low.
• 5. While chips are melting/simmering, start layering. Put down a layer of graham crackers to cover the bottom of dish. (I use something in the 9x13 size.) Crumble crackers to get complete coverage on each layer. Don't worry. Nobody will see it. Then add 1/2 of the pudding. Spread to cover. Add second layer of graham crackers, the rest of the pudding and top with final graham cracker layer.
• 6. After a final stir, pour ganache over top graham cracker layer. Spread to cover. NOTE: I use just enough to cover so no graham crackers can be seen. You can use as much or little as you choose.
• 7. Cover and refrigerate overnight. Dish can be put in freezer to hasten the chocolate setting. Overnight is best. Quick set works, too. Whatever you have time to do. Just trying to get the chocolate set and pudding cold.