Eclair Dessert Food

ECLAIR CAKE

Steps:

• CRUST: Boil water and butter together. Mix in flour. Using mixer, beat in eggs one at a time. Add vanilla.
• Spread in a greased 9 x 13 pan.
• Bake at 400 for 25-30 minutes. Cake will NOT be smooth or uniform in appearance.
• Let cool.
• FILLING: Cream together cream cheese and milk, adding a little bit of milk at a time. Mix in pudding and beat till thick.
• Pour mixture over cooled crust.
• Spread whipped topping on top.
• Drizzle with chocolate syrup.
• Refridgerate at least one hour.

ECLAIR CAKE

Steps:

• Stir pudding mix, whipped topping, and milk together in a medium bowl until well blended.
• Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
• Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.

CHOCOLATE ECLAIR DESSERT

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.

ECLAIR DESSERT

Steps:

• In a large container, mix pudding and whipped topping; set aside. Place one-third of the graham crackers side by side in twelve 13x9-in. dishes. Pour about 2 in. pudding mixture over crackers. Add another layer of crackers and pudding. Top with remaining crackers. Cover and refrigerate overnight. , For icing, combine the confectioners' sugar, corn syrup, butter, baking cocoa and oil in a bowl. Beat until smooth, adding enough milk to achieve spreading consistency. Spread on top of crackers; chill until serving.

CHOCOLATE ECLAIR DESSERT

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.

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.

CHOCOLATE ECLAIR CAKE

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.

CHOCOLATE ECLAIR CAKE

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.

STRAWBERRY ÉCLAIR DESSERT

Steps:

• Beat pudding mix and milk in large bowl with whisk 2 min. Stir in COOL WHIP. Layer 1/3 of the grahams, half of the pudding mixture and 1 cup berries in 13x9-inch pan, breaking grahams as necessary to fit; repeat layers. Top with remaining grahams.
• Microwave chocolate and butter in microwaveable bowl on HIGH 2 min., stirring after 1 min. Stir until chocolate is completely melted. Spread over grahams.
• Refrigerate 3 hours.

EASY ECLAIR DESSERT

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.

'EGGNOG' ÉCLAIR DESSERT

Steps:

• Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix, extract and nutmeg; beat 2 min. Gently stir in 1-1/2 cups COOL WHIP.
• Line 9x5-inch loaf pan with plastic wrap. Arrange 15 wafers, top sides down, on bottom of pan; cover with 1/4 of the pudding mixture. Repeat layers 3 times. Top with 15 of the remaining wafers. Refrigerate 3 hours.
• Invert dessert onto plate; remove plastic wrap. Microwave chocolate and 1 cup of the remaining COOL WHIP in microwaveable bowl on HIGH 25 sec.; stir until chocolate is completely melted and mixture is well blended. Cool 1 min. Pour over dessert. Garnish with remaining COOL WHIP and wafers.

NO-BAKE CHOCOLATE ECLAIR CAKE

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.

GRAHAM CRACKER ÉCLAIR 'CAKE'

Steps:

• Beat pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min. Meanwhile, cover bottom of 8-inch square pan with graham squares, overlapping as needed to form even layer.
• Stir COOL WHIP into pudding; spread half over graham squares in pan. Cover with 10 of the remaining graham squares. Repeat layers of pudding mixture and graham squares.
• Refrigerate 3 hours. Spread with BAKER'S ONE BOWL Chocolate Frosting.