NO-BAKE CHOCOLATE ECLAIR CAKE
Chocolate graham crackers layered between creamy vanilla custard, topped with chocolate glaze. Very rich and habit forming. Everyone I have made this for has fallen in love with it!
Provided by Linda Rex
Categories Desserts Chocolate Dessert Recipes
Time 2h25m
Yield 12
Number Of Ingredients 9
Steps:
- In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes.
- In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.
- Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.
- To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool.
- Pour sauce over graham cracker layer and refrigerate until set; serve.
Nutrition Facts : Calories 413.7 calories, Carbohydrate 65.2 g, Cholesterol 10.4 mg, Fat 15.4 g, Fiber 2 g, Protein 4.8 g, SaturatedFat 10.4 g, Sodium 385.3 mg, Sugar 49.7 g
PAULA DEEN'S CHOCOLATE ECLAIR CAKE
There are other similar recipes, but this one is simply spectacular! I think it's because I have added an extra layer of the "frosting" to the middle. As if it needed to be richer... This recipe is from Paula Deen and I have simply doubled the frosting and just added another layer within the cake. As with other Eclair Cakes, this one is better if it sits in the refrigerator for at least 12 hours. Hard to resist digging in any sooner!
Provided by golfergirlj
Categories Dessert
Time P1DT20m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Butter bottom of a 13x9 pan. Line with whole graham crackers.
- Using electric mixer, mix pudding with milk. Beat at medium speed for 2 minutes.
- Fold in whipped topping.
- Pour half the pudding mixture over crackers.
- Spread half of frosting over top. (see below how to make frosting).
- Place another layer of whole graham crackers on top on frosting layer.
- Pour remaining half of pudding mixture over top.
- Cover with another layer of whole graham crackers.
- Spread remaining half of frosting on top.
- For Frosting: Blend together sugar and cocoa.
- Add butter and milk, mixing well.
- Add corn syrup and vanilla and stir until creamy.
- Refrigerate cake for 24 hours before serving!
- Note: Cooking time reflects refrigeration for 24 hours, rather than actual cooking time.
CHOCOLATE ECLAIR CAKE
Make and share this Chocolate Eclair Cake recipe from Food.com.
Provided by Karen5
Categories Dessert
Time 20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Line buttered 9 x 12 dish with graham crackers.
- Combine pudding mix with milk.
- Fold in Cool Whip.
- Pour half of the mixture over crackers.
- Add second layer of crackers.
- Add remaining pudding mixture.
- Add final layer of graham crackers.
- Over medium heat, melt chocolate glaze except for the powdered sugar.
- Remove from heat.
- Beat in 1-1/2 cups powdered sugar.
- Pour over crackers.
- Refrigerate overnight.
Nutrition Facts : Calories 692.7, Fat 23.8, SaturatedFat 10.7, Cholesterol 16.7, Sodium 597.6, Carbohydrate 112.2, Fiber 3.9, Sugar 54.8, Protein 10.7
CHOCOLATE ECLAIRE CAKE
Make and share this Chocolate Eclaire Cake recipe from Food.com.
Provided by agileangus
Categories Dessert
Time 8h20m
Yield 15 serving(s)
Number Of Ingredients 9
Steps:
- Beat 3 cups milk & pudding. Fold in Cool Whip.
- Layer graham crackers in the bottom of a 9 x 13" pan. Break as needed to fit. Spread 1/2 of the pudding mixture on top of crackers. Add another layer of crackers on top. Add remaining pudding mixture. Top with remaining crackers.
- To make topping, bring cocoa, milk and sugar to a full boil for one minute, stirring frequently.
- Remove from heat to cool for one minute. Add butter & vanilla, stirring until butter is melted.
- Pour topping over cake.
- Refrigerate until topping is set.
Nutrition Facts : Calories 295.5, Fat 13.4, SaturatedFat 8.7, Cholesterol 24.2, Sodium 329.7, Carbohydrate 41.5, Fiber 0.7, Sugar 32.6, Protein 3.2
CHOCOLATE ECLAIRS
Provided by Food Network
Categories dessert
Time 1h16m
Yield 13 to 15 eclairs
Number Of Ingredients 14
Steps:
- Pate a Choux: Preheat oven to 425 degrees F.
- Bring salt, water, and butter to a boil. Add flour all at once and stir until it forms a film on the bottom of the pot. Cool mixture and add eggs 1 at a time until completely incorporated. Pipe 5 to 6 inch rods of the mixture onto a lightly greased sheet pan. Bake for 17 minutes. Turn oven down to 350 degrees for 15 more minutes.
- Pastry Cream: Scald milk with 3/4-cup sugar and salt. Whisk yolks and remaining 3/4-cup sugar until pale and ribboning. Whisk in flour and cornstarch. Slowly, while whisking, pour in scalded milk. Return all to stove and stir with wooden spoon until thick and 1 or 2 bubbles form. Put mixture in a bowl and add vanilla. Cover with plastic wrap and refrigerate until set, about 1 hour.
- Ganache: Melt chocolate and butter together over low heat, stirring constantly.
- Using a paring knife, poke a hole into 1 end of each eclair shell. Put a small open tip on a pastry bag and fill bag with cream. Squirt cream into each shell until eclairs feel heavy. Dip top of each filled eclair into chocolate ganache. Serve cold or at room temperature.
CHOCOLATE ECLAIRS
Provided by Food Network
Categories dessert
Time 3h55m
Yield 8 to 10 servings
Number Of Ingredients 16
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.
CHOCOLATE ECLAIR CAKE
Make and share this Chocolate Eclair Cake recipe from Food.com.
Provided by Mamie37
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Filling: Mix together pudding and milk.
- Fold in Cool Whip, and mix well.
- Butter a 9 x 13" cake pan.
- Place a layer of crackers in the pan.
- Top with half of the pudding mixture, then add another layer of crackers, and the remaining pudding.
- End with a third layer of crackers, and set aside.
- Topping: Blend milk, cocoa, sugar and salt and bring to a boil.
- Cook and stir for 1 minute, and remove from heat.
- Stir in butter and vanilla.
- Mix well, and allow to cool.
- Spread cooled mixture on top of cake, and refrigerate for at least 8 hours.
- Just before serving, decorate top with chocolate curls by peeling chocolate bar with a vegetable peeler.
Nutrition Facts : Calories 597.1, Fat 37.8, SaturatedFat 25.3, Cholesterol 44.4, Sodium 538, Carbohydrate 69.6, Fiber 5.9, Sugar 54.9, Protein 8.1
CHOCOLATE ECLAIR CAKE
A twist on the regular version of Eclair cake. This makes up a lot. I made a smaller pan of the extra to keep at home to eat later. If you want more ganache on top then you can increase the amounts of whipping cream and chocolate chips. My daughter had the traditional eclair cake at a party and we modified it together. Must refrigerate for several hours for the graham crackers to soften up.
Provided by nascarmom
Categories Dessert
Time 30m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- Make vanilla pudding with 2-3/4 cup milk
- Blend in 8 oz. of Cool Whip.
- Make chocolate pudding with 2-3/4 cup milk.
- Blend in remaining 8 oz. Cool Whip.
- Butter 9x13 pan.
- Place layer of graham crackers in bottom of pan.
- Top with vanilla pudding mixture.
- Place another layer of graham crackers on top of vanilla pudding.
- Top with chocolate pudding mixture.
- Top with another layer of graham crackers.
- Refrigerate a couple hours before frosting.
- Bring cream to simmer.
- Pour over chocolate chips in sturdy bowl.
- Whisk until melted and smooth.
- Pour over top layer of graham crackers
- Refrigerate overnight or for several hours.
Nutrition Facts : Calories 319.8, Fat 21, SaturatedFat 14.8, Cholesterol 27, Sodium 335.8, Carbohydrate 32.3, Fiber 2.2, Sugar 22.6, Protein 5.2
CHOCOLATE ECLAIR REFRIGERATOR CAKE
Yes, another version! I had this at a recent family gathering and loved it so much I tracked down the dear aunt who made it and wouldn't let her out of my sight 'till I had the recipe! Hope you enjoy it as much as I did! Cook time is refrigerator time.
Provided by skat5762
Categories Dessert
Time 12h15m
Yield 1 cake
Number Of Ingredients 8
Steps:
- Mix pudding with milk until thick, then fold in Cool Whip.
- In 9X13 Pyrex pan, layer graham crackers, pudding, crackers, pudding, crackers.
- In saucepan, heat butter and corn syrup, then sift in confectioners sugar.
- After mixing thoroughly, add the chocoBake.
- Add just enough milk to be able to spread on last layer of Graham Crackers.
- Chill in fridge overnight.
- Do not cover.
Nutrition Facts : Calories 2440.3, Fat 107.8, SaturatedFat 81, Cholesterol 163.5, Sodium 1498.6, Carbohydrate 353.6, Sugar 297.7, Protein 27.1
CHOCOLATE ECLAIRS
These deliciously decadent chocolate eclairs filled with creamy vanilla custard are worth the effort. Make a batch of these classic French pastries
Provided by Sarah Cook
Categories Dessert, Treat
Time 1h45m
Yield Makes 24
Number Of Ingredients 15
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.
Nutrition Facts : Calories 155 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium
A BETTER CHOCOLATE ECLAIR CAKE
This is the classic potluck dessert, but from scratch - SOOOOO much better! I got this from Cook's Country mag. I make the custard the night before, assemble in the morning and by afternoon, bliss...
Provided by NanciY
Categories Dessert
Time 8h10m
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- Combine sugar, cornstarch and salt in a large saucepan. Whisk milk in until smooth and bring to a boil, scraping the bottom with a rubber spatula over medium high heat. Immediately reduce heat to medium low and cook, continuing to scrape bottom, until thick and large bubbles appear on the surface, 4-6 minutes. Off heat, whisk in butter and vanilla. Transfer pudding to a large bowl and place plastic wrap directly on the surface. Refrigerate until cool, about 2 hours or overnight.
- Stir water and gelatin together in a bowl and let sit until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around the edges and gelatin dissolves, 15-30 seconds. Using a stand mixer fitted with a whisk, whip 2 cups cream on medium low speed until foamy, about a minute. Increase speed to high and whip until soft peaks form, about 2 minutes. Add gelatin mixture and whip until stiff peaks form, about a minute more.
- Whisk one-third whipped cream into chilled pudding, then gently fold in remaining whipped cream, one scoop at a time until combined. Cover the bottom of a 13 X 9 inch baking dish with a layer of graham crackers, breaking the crackers as necessary to line the bottom of the pan. Top with half of the pudding mixture and another layer of graham crackers. Repeat with remaining pudding mixture and remaining graham crackers.
- Microwave chocolate chips, remaining 3/4 cup cream and corn syrup in a bowl, stirring occasionally until smooth, 1-2 minutes. Cool glaze to room temp, about 10 minutes.Cover graham crackers with glaze and refrigerate cake for 6 - 24 hours.
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