CHOCOLATE ECLAIR DESSERT
This is a no-bake pudding dessert that's so quick and easy to make--everyone loves it. I always keep the ingredients on hand in case I need a quick dessert. It's best if it sits overnight before serving.
Provided by KBehrens2
Categories Desserts Chocolate Dessert Recipes
Time 2h15m
Yield 12
Number Of Ingredients 5
Steps:
- Line the bottom of a 9x13-inch pan with graham crackers.
- In a large bowl, combine pudding mix and milk; stir well. Mix whipped topping into pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding.
- Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate at least two hours before serving to allow the graham crackers to soften.
Nutrition Facts : Calories 400.5 calories, Carbohydrate 65.6 g, Cholesterol 4.9 mg, Fat 13.7 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 6.4 g, Sodium 481.3 mg, Sugar 47.1 g
CHOCOLATE ECLAIR CAKE
My favorite person in the world, my second mom Patty, gave me this easy and delicious recipe. Its the best.
Provided by mspms
Categories Desserts Chocolate Dessert Recipes
Time 12h20m
Yield 24
Number Of Ingredients 5
Steps:
- Line the bottom of a 9x13 inch baking pan with graham crackers. In a large bowl, combine the milk and vanilla pudding according to directions on box. Fold in the whipped topping. Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan. Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.
Nutrition Facts : Calories 265.1 calories, Carbohydrate 40.3 g, Cholesterol 3.3 mg, Fat 10.8 g, Fiber 0.6 g, Protein 3.1 g, SaturatedFat 5.9 g, Sodium 287.2 mg, Sugar 29.2 g
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.
CLASSIC FRENCH CHOCOLATE ÉCLAIR RECIPE
This chocolate éclairs recipe features basic choux pastry, vanilla pastry cream, and semisweet chocolate glaze. Éclair au chocolat.
Provided by Rebecca Franklin
Categories Dessert
Time 4h15m
Number Of Ingredients 16
Steps:
- Gather the ingredients.
- Position a rack in the center of the oven and preheat to 425 F. Line two large rimmed baking sheets with parchment or silicone baking mats. Set aside.
- Combine the butter, water, and salt in a medium saucepan over medium-high heat and bring to a boil. Stir the mixture until the butter melts and is incorporated into the water.
- Add the flour all at once, lower the heat to medium-low. Stir vigorously and continuously with a wooden spoon until the dough comes together in a ball, pulls away from the sides of the saucepan, and a thin film develops on the bottom of the pan, about 1 minute. Continue to stir the dough vigorously so the dough dries out a bit and moisture evaporates, another 2 1/2 to 3 minutes.
- Remove from heat, transfer to the bowl of a stand mixer with the paddle attachment. Let cool, stirring occasionally on a low setting until the dough is only slightly warm to the touch. Beat in the eggs, one at a time on low speed until each one is well incorporated into the batter and the dough looks smooth before adding the next egg. Alternatively, use a wooden spoon, stirring vigorously and continuously after each egg is added.
- Spoon the choux pastry dough into a pastry bag fitted with a 5/8-inch star tip and pipe six 4-inch lengths onto each baking sheet.
- Bake one sheet at a time until the eclair shells are very puffed and just beginning to show slight color, 10 to 12 minutes. Reduce the heat to 375 F and continue to bake until the pastries are golden brown and dry-looking, 16 to 18 minutes more. The shells should sound hollow when lightly tapped.
- Remove them from the oven and allow to cool on a wire rack for 20 minutes before filling. Be sure to bring the oven back to 425 F before baking the second batch.
- Gather the ingredients.
- Warm the milk in a medium saucepan over medium heat until small bubbles appear on the surface.
- Meanwhile, in a medium heat-proof bowl, whisk the egg yolks and sugar until pale yellow. Add the cornstarch and salt, whisking well to combine.
- In a thin stream, pour the hot milk into the yolk mixture while continuing to whisk constantly until well combined.
- Return the mixture to the saucepan, scraping the bowl clean with a silicone spatula. Over medium heat, cook while whisking constantly until it thickens to the consistency of a thick pudding, about 3 1/2 minutes. It may look lumpy as the pastry cream starts to thicken, but will smooth out as you continue to whisk.
- Transfer the pastry cream to a large clean bowl and whisk in the vanilla extract. Place a piece of plastic wrap directly on the surface of the pastry cream to prevent a skin from forming. Chill in the fridge or over an ice bath until completely cooled, 1 to 1 1/2 hours or overnight.
- Gather the ingredients.
- Place the finely chopped chocolate in a heat-proof bowl and set aside.
- In a small saucepan over medium-low heat, heat the heavy cream until it's just beginning to boil. Remove from the heat immediately.
- Pour the hot cream over the chopped chocolate and let sit for 1 minute. Stir the mixture until the all the chocolate melts and the mixture is smooth.
- Set the chocolate glaze aside at room temperature, stirring occasionally until cool, 15 to 20 minutes.
- Poke three small even holes in the bottom of the eclair shells with a 3/16-inch wide plain pastry tip or Bismark tip. Whisk the cold pastry cream to lighten the texture. Fit a pastry bag with the pastry tip and fill with pastry cream, being sure not to overfill the bag.
- Pipe the cream into each hole until it starts to seep out of the top or you feel the pastry starting to get heavy (about 4 tablespoons of pastry cream per shell). Alternatively, slice the pastry shell in half lengthwise with a serrated knife and fill evenly with 4 tablespoons of the pastry cream.
- Gently spread 1 tablespoon of chocolate glaze onto the éclair or carefully dip the top of each filled éclair into the glaze (use this method only if you filled the shells from the bottom). Chill about 30 minutes to set the glaze before serving.
Nutrition Facts : Calories 328 kcal, Carbohydrate 29 g, Cholesterol 207 mg, Fiber 1 g, Protein 9 g, SaturatedFat 11 g, Sodium 132 mg, Sugar 17 g, Fat 20 g, ServingSize 8 servings, UnsaturatedFat 0 g
CHOCOLATE ECLAIR GRAHAM DESSERT
Patricia Pruett of Pueblo West, Colorado shares this smaller and easier version of the sweet classic. The vanilla filling sets beautifully, complementing the graham cracker crust and luscious chocolate coating.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cut graham crackers in half, making 18 rectangles. Place nine rectangles in an ungreased 8x4-in. loaf pan; set aside. , In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Spread over graham crackers; top with remaining graham crackers. , For topping, microwave-safe bowl, melt chocolate and butter. Stir in the milk, corn syrup, vanilla and confectioners' sugar. Spread over graham crackers. Cover and refrigerate overnight.
Nutrition Facts : Calories 229 calories, Fat 7g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 284mg sodium, Carbohydrate 40g carbohydrate (28g sugars, Fiber 0 fiber), Protein 2g protein.
CHOCOLATE ECLAIR DESSERT
Make and share this Chocolate Eclair Dessert recipe from Food.com.
Provided by Pearz
Categories Dessert
Time 20m
Yield 10 , 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Mix together vanilla pudding mix and milk.
- Fold in whipped topping.
- Line 9 x 13 pan with one layer of graham crackers.
- Put half of the pudding mixture over the graham crackers.
- Place a second layer of graham crackers over the pudding mixture.
- Put the remaining pudding mixture over the graham crackers.
- Place a third layer of graham crackers over the pudding mixture.
- Heat the tub of frosting in the microwave for 30 seconds to soften. (Don't forget to remove the foil seal or you'll get fireworks).
- Spread frosting on the top of the last layer of graham crackers.
- Cover with plastic wrap and let set a couple hours or overnight in the refrigerator.
- Cut in squares.
CHOCOLATE ÉCLAIR DESSERT
The taste of an Éclair, the texture of a fluffy version of an Ice Cream Sandwich. The graham crackers in this dessert will magically transform overnight into something resembling the soft cookie part of an Ice Cream Sandwich. Heavenly. (I first tasted a version of this when a friend of mine made it. He wouldn't come off the recipe. It was so good, though, that I tried and tweaked and combined various recipes until I came up with this version. I hope you enjoy it, and please, pass the recipe along.) Be sure to prepare it ahead, and leave it alone until it is ready. It will be hard, but it will be worth it.
Provided by NanaRhonda
Categories Dessert
Time 20m
Yield 1 9 x 13 x 2-inch
Number Of Ingredients 7
Steps:
- For Éclair: Line the bottom of a lightly-buttered 13x9-inch glass casserole dish with a single layer of "WHOLE" graham crackers - about 7&1/2 or 8 crackers.
- Place softened cream cheese in a medium-large bowl. Beat on low speed until smooth - allowing it to set for a bit longer if it isn't softened enough. Slowly beat in a small amount of the milk, incorporating the rest a bit at at time to ensure that the mixture will be lump-free. Sprinkle pudding mix across the surface and beat at low speed for 1 minute, or until thick. Fold in Cool Whip.
- Pour half the pudding mixture over the layer of graham crackers. Add a second layer of graham crackers and the remainder of the pudding. Top with a final (third) layer of graham crackers.
- Slightly heat the Chocolate Frosting in the microwave, and then drizzle/spread across the top in a thin layer.
- Refrigerate for at least 8-10 hours, but overnight is best. The sit-time is what transforms this dish into an éclair. (This dish holds its shape very well - it won't weep like most pudding-type desserts - so don't worry about it going soggy.).
- Note: One 14 oz. box of Graham Crackers contains 3 packages. You'll use about one package for each layer. I use "Original Flavored" Graham Crackers for the bottom layer, and "Chocolate Flavored" Graham Crackers for the middle and top layers. You can use all one flavor if desired.
Nutrition Facts : Calories 4220.6, Fat 216, SaturatedFat 109.6, Cholesterol 534.8, Sodium 5472.5, Carbohydrate 529.8, Fiber 6.8, Sugar 393.7, Protein 59.2
EASY ECLAIR DESSERT
An adaptation of a TOH recipe that is as easy as can be. Nice when you need to bring a sweet treat but do not have time the night before, b/c this is best made and refrigerated 2-3 days ahead of time. If you like less pudding, then use 2 packages of pudding and 3 1/2 cups milk. Enjoy!
Provided by WiGal
Categories Dessert
Time 15m
Yield 12-15 serving(s)
Number Of Ingredients 5
Steps:
- Cover the bottom of a 13 X 9 inch pan with whole graham crackers; set aside.
- Combine pudding mixes and milk in large bowl; fold into whipped topping.
- Spread pudding mixture over the graham crackers.
- Top with another layer of crackers.
- Spread frosting over the crackers.
- Cover and refrigerate.
- Dessert is best made 2-3 days ahead of time.
Nutrition Facts : Calories 416.3, Fat 13.4, SaturatedFat 5.4, Cholesterol 17.4, Sodium 619.8, Carbohydrate 69.2, Fiber 0.9, Sugar 51.6, Protein 6.6
CHILLED CHOCOLATE ECLAIR DESSERT
This recipe makes enough to feed a crowd and at 3 WW points you can't go wrong. The prep time is so high because this recipe needs to be made the night before.
Provided by Audrey M
Categories Dessert
Time P1DT10m
Yield 18 serving(s)
Number Of Ingredients 6
Steps:
- Place 8 graham crackers in bottom of 9x13 baking dish.
- Mix vanilla pudding and 3 cups skim milk, let sit 2 minutes.
- Gently fold in Cool Whip.
- Pour half of vanilla pudding on graham crackers.
- Top with another 8 graham crackers.
- Pour remaining vanilla pudding over graham crackers.
- Top with last 8 graham crackers.
- Mix the chocolate pudding mix with 1 1/2 cups skim milk, let sit 2 minutes.
- Spread over graham crackers.
- Let sit overnight in refrigerator to soften the graham crackers.
Nutrition Facts : Calories 30.8, Fat 0.2, SaturatedFat 0.1, Cholesterol 1.2, Sodium 81, Carbohydrate 4.7, Fiber 0.1, Protein 2.5
EASY PEANUT BUTTER & CHOCOLATE ECLAIR DESSERT
Make and share this Easy Peanut Butter & Chocolate Eclair Dessert recipe from Food.com.
Provided by Jennygal
Categories Dessert
Time 8h20m
Yield 24 squares, 24 serving(s)
Number Of Ingredients 7
Steps:
- Pour milk into a large bowl. Add pudding mix and beat with wire whisk 2 min or until well blended. Add peanut butter and mix well. Gently stir in whipped topping.
- Layer 1/3 of grahams and half of the pudding mixture in a 9x13 pan, breaking grahams if necessary to fit. Repeat layers topping with graham crackers.
- Microwave chocolate and butter on med heat for 1.5 min, stirring after 1 minute Stir until completely melted and then spread over grahams.
- Refrigerate at least 8 hours. Store in fridge.
Nutrition Facts : Calories 231.5, Fat 10.6, SaturatedFat 5.3, Cholesterol 6.3, Sodium 225.7, Carbohydrate 32.3, Fiber 1.3, Sugar 18.6, Protein 3.5
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
EASY PEANUT BUTTER & CHOCOLATE ÉCLAIR DESSERT
Discover a delicious peanut butter-chocolate éclair dessert made with graham crackers. This Easy Peanut Butter-Chocolate Éclair Dessert is a unique dish.
Provided by My Food and Family
Categories Home
Time 8h30m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Beat pudding mix and milk in large bowl with whisk 2 min. Add peanut butter; mix well. Stir in COOL WHIP. Layer 1/3 of the grahams and half of the pudding mixture in 13x9-inch dish, breaking grahams as necessary to fit. Repeat layers. Top with remaining grahams.
- Microwave chocolate and butter in microwaveable bowl on HIGH 2 min. or until butter is melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Spread over grahams.
- Refrigerate 8 hours.
Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
CHOCOLATE ECLAIR DESSERT
This is a wonderful "company" dessert. The puff pastry crust is light, and you may choose any flavor of pudding for the filling.It looks like you spent hours working on it, yet it is fairly easy and delicious!
Provided by SusanRW
Categories Dessert
Time 50m
Yield 18 serving(s)
Number Of Ingredients 9
Steps:
- Bring water and butter to a rolling boil.
- Remove from heat and add flour.
- Stir until forms ball.
- Add eggs, one at a time. Mix well after each.
- Put in greased 9 X 13 pan.
- Bake at 375 degrees for 30 - 35 minutes.
- Cool.
- Blend milk and cream cheese together.
- Mix in pudding mix.
- Cool.
- Add cool whip as top layer.
- Drizzle with chocolate syrup.
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