Eclair Dessert Make It Your Way Food

NO-BAKE CHOCOLATE ECLAIR DESSERT

Steps:

• In a large bowl, combine both boxes of dry pudding mix and milk and whisk together until well combined. Fold in the thawed Cool Whip; set aside. Cover the bottom of a 9x13-inch baking pan with a single layer of graham crackers. Pour half of the pudding mixture over the top and spread out evenly. Cover completely with another layer of graham crackers, followed by the remaining pudding mixture and then a final layer of graham crackers. You will have to break some of the graham crackers into smaller pieces to fully cover the pudding. Refrigerate while you prepare the chocolate icing.

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.

CLASSIC FRENCH CHOCOLATE ÉCLAIR RECIPE

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.

THE PERFECT ECLAIR RECIPE (FOOLPROOF)

Steps:

• Sift flour then measure and set aside
• Place butter, water, milk, salt, and sugar into a saucepan over medium heat
• As soon as the mixture starts to boil remove from heat, add the flour in one go, and whisk vigorously with a Rubber spatula until it forms one smooth ball and flour bits are not visible
• Place the saucepan back to the stove and cook the dough for 3-5 min over medium heat mixing constantly. During this time water will evaporates from the dough and there should be a thin skin formed on the bottom up the saucepan
• Transfer the dough into the bowl of your Stand mixer and start whisking on low seead for a minute for the dough to cool a bit (use the paddle attachement)
• Start adding lightly whisked eggs onto the dough while the mixer is on. Only add a small amount of egg at a time and let the mixer incorporate the egg before adding in more. The dough will come together and should reach a glossy, pipeable consistency.
• The dough is ready when it slowly falls down from the paddle attachment in a V shape. Slowly is key here, it should not be too runny. Depending on how much you dried the dough at the previous cooking stage and the flour you use, the exact quantity of egg will need somewhat your judgement
• Move the dough into a pastry bag fitted with French star nozzle tip (0.5cm / 1.3cm in diameter) and rest the dough in the fridge for 1-2 hours
• Once the dough is rested, with the help of the French star nozzle tip pipe 14 equal size eclairs on Perforated "air" baking mat leaving enough space in between them as they will puff.
• Alternatively, cover a baking sheet with parchment paper, and pipe the choux dough onto the paper.
• Dust the piped dough with icing sugar, that also helps to avoid cracks. Place the tray into the freezer for 30 min at least before baking you can also freeze the dough at this point for a longer time
• Pre-heat oven to 200 C / 392 F (no fan)
• Lower oven temperature to 170 C / 338 F (no fan) and bake the eclairs for 40 min. Do not open the oven door in the first 30 min. If you are baking it the first time it is a good idea to take one eclair out of the oven at 40 min and check its consistency. If it is golden in colour, nicely puffed up, does not deflate on room temperature and the middle of the eclair is not raw (it is ok if it's a bit wet, it will dry while cooling down) then it is considered to be done
• Cool the eclairs on the perforated air mat
• Fill with chocolate or vanilla bean pastry cream. Use my recipes in here

CHOCOLATE ECLAIRS

Steps:

• Preheat oven to 400°. In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Using a tablespoon or a pastry tube with a #10 or large round tip, form dough into nine 4x1-1/2-in. strips on a greased baking sheet. Bake 35-40 minutes or until puffed and golden. Remove to a wire rack. Immediately split eclairs open; remove tops and set aside. Discard soft dough from inside. Cool eclairs. , In a large bowl, beat milk and pudding mix according to package directions. In another bowl, whip cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Fill eclairs (chill any remaining filling for another use). , For frosting, in a microwave, melt chocolate and butter; stir until smooth. Stir in sugar and enough hot water to achieve a smooth consistency. Cool slightly. Frost eclairs. Store in refrigerator.

ECLAIRS II

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease a cookie sheet.
• In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips.
• Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.
• For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners' sugar and 1 teaspoon vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.
• For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving.