Eclair Pie 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.

DELICIOUS CHOCOLATE ECLAIR PIE

Steps:

• Filling:.
• Heat milk slowly in a saucepan until small bubbles form around the edges of the pan.
• Meanwhile, in a separate bowl, whisk eggs and sugar together until fluffy and well mixed.
• Add cornstarch and mix vigorously.
• Whisk in 1/4 cup of the warm milk.
• When completely mixed, mix in the remaining milk, preserving the saucepan.
• Pour mixture back into the saucepan.
• Cook over medium-high heat, whisking constantly, until slowly boiling.
• Add vanilla to mixture.
• Remove from heat and add butter. Let the mixture cool slightly.
• Store in the refrigerator for 2 hours, tightly covered by plastic wrap to avoid forming a skin.
• Pastry:.
• Preheat the oven to 425. Line a 9-inch cake pan with wax or parchment paper.
• Mix water, butter, salt, and sugar in a saucepan and heat to a rolling boil over medium-high heat; immediately remove.
• Stirring with a wooden spoon, add all of the flour and stir vigorously until mixed, 30-60 seconds.
• Return the pan to heat and cook, stirring, for 30 seconds.
• Immediately put into a mixing bowl and, with an electric mixer, mix at medium speed.
• Add eggs one at a time, scraping sides with a rubber spatula after each addition.
• Mixture should be smooth but not stick to the beaters. If it sticks, add one extra egg; mix well.
• Pour into parchment lined cake pan and spread evenly.
• Use an egg wash (1 egg + 1 Tbsp water, whisked) over the top using a pastry brush.
• Bake for 15 minutes and then turn the heat down to 375; bake for another 30 minutes.
• Remove from the oven and let cool enough to cut in half, horizontally. If the cake is not completely cooked in the center after it is cut, place on a greased cookie sheet, center side up. Bake for another 5-10 minutes.
• The pastry will be flatter than normal pastry and not fluffy. Make sure to cool completely before filling.
• Topping:.
• Place chocolate in a double broiler and melt.
• Add cream and mix until smooth.
• Take off the heat cool slightly.
• Assembling:.
• Place bottom pastry piece on a plate.
• Put all of the custard on top and spread to cover the entire bottom of the pastry.
• Place the top piece of pastry on top.
• Pour melted chocolate mixture on top and spread until the top is covered.
• Refrigerate for at least 1 hour before slicing.

EASY CHOCOLATE ECLAIR PIE

Steps:

• Spray a 9x13 pan with cooking spray.
• Layer bottom of pan with graham crackers.
• In large bowl,mix together pudding and 3 cups of milk.
• Beat until mixture begins to thicken.
• Fold in whipped topping.
• Spread evenly over graham crackers.
• Add another layer of graham crackers over pudding mixture.
• Mix remaining 2 tablespoons of milk with chocolate frosting.
• Spread evenly over top layer of graham crackers.
• Refrigerate overnight.

ÉCLAIR PIE

Steps:

• In a saucepan boil the water with the butter (oil) and salt.
• When boiling add the flour at once and remove from heat mixing well until flour is all incorporated.
• Return to medium heat 1-2 minutes, stirring continuously, until the dough starts to stick to the bottom a little.
• Remove from heat again and leave to cool until just slightly warm.
• Add the eggs to the dough one by one, and mix well after adding every egg, until the egg is fully incorporated.
• On two parchment papers, draw on each a circle with approximately 24-26 cm diameter, and distribute the dough between those two circles, spreading it uniformly and thinly. I leave a finger between the dough and the circle, in the oven it will expand a lot, more than the circle. So keep that in mind.
• Bake the circles on the back of a baking tray, in a preheated oven at 220°C for 10 min, then lower the heat to 180°C and bake them 20 min more.
• Remove from the oven and completely cool on a cooling rack.
• While the circles bake, prepare the filling by mixing the milk, eggs, sugar, vanilla and corn starch. I start with just a little milk and the rest of ingredients until they are completely mixed, and then I add the rest.
• Cook the filling on a medium heat, stirring continuously, until it thickens.
• Remove from the heat and add the butter in the hot mixture, stirring very well until the mixture is smooth.
• Leave it to cool (covered) or cool it on a water bath.
• Lay one of the circles on a serving plate, add the cooled filling, layer the other circle on top and press slightly.
• For the ganache, chop the chocolate, heat the whipping cream until it starts to boil, and add it to the chocolate.
• Stir patiently until smooth and pour on top of the cake.
• Leave for at least two hours in the fridge and then serve.

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.

CHOCOLATE ECLAIR PIE

Steps:

• Butter a 9x13 pan.
• Line bottom with graham crackers.
• In mixer (or with whisk), mix 3 cups of milk, 2 small packages of instant french vanilla pudding and approximately 9 oz. cool whip (thawed).
• Pour 1/2 over crackers, then another layer of crackers, remainder of pudding, another layer of cracker, then topping.
• Topping in mixer: 2 oz. choco bake (2 packages), 2 teaspoons of Karo corn syrup, 1 teaspoon of vanilla, 3 Tablespoons of softened butter, 1 1/2 cups of powdered sugar, 3 Tablespoons of milk (add more if needed).
• Refrigerate 10-24 hours.