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
GIANT CHOCOLATE ECLAIR DESSERT (NO BAKE)
Such a yummy no-bake dessert and always a hit at my summertime get togethers, I most always prepare two of these, there is never any leftovers! don't wait until summertime to try this dessert, it is great to have in any season --- plan ahead this needs to chill for at least 8 hours or overnight.
Provided by Kittencalrecipezazz
Categories Dessert
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Prepare a 13 x 9-inch baking pan.
- Beat the two packages of pudding mix, with 3 cups whole milk for 2 minutes, or until thick.
- Fold in the thawed frozen topping.
- In the prepared baking dish, evenly put a layer of crackers on the bottom.
- Pour half of the prepared pudding mixture over the crackers.
- Put another layer of crackers over the pudding.
- Put the remaining pudding on top.
- Then a final layer of crackers.
- In the microwave, melt the chocolate squares and 2 Tbsp butter together; mix to combine well.
- Add in the corn syrup, 2 Tbsp milk and vanilla to the chocolate mixture; mix until combined well.
- Add in the icing sugar; beat until smooth and well combined.
- Spread the mixture over the top layer of crackers.
- Refrigerate for a minimum of 8 hours.
Nutrition Facts : Calories 596, Fat 20.4, SaturatedFat 11.3, Cholesterol 13.8, Sodium 641.9, Carbohydrate 97.5, Fiber 2.6, Sugar 66.2, Protein 7.6
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
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.
V'S SHORT-CUT CHOCOLATE ECLAIRS
I always keep these ingredients on hand for a quick and easy dessert. This is a no-bake version of the delicious Chocolate Eclair dessert.
Provided by Vseward Chef-V
Categories Dessert
Time 30m
Yield 24 serving(s)
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.
- Stir in whipped topping to 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 for at least 4 hours before serving to set.
- I cut into 12 bars then cut into triangles. This looks more like an eclair.
Nutrition Facts : Calories 210.8, Fat 8.3, SaturatedFat 4.1, Cholesterol 4.3, Sodium 238.6, Carbohydrate 32.9, Fiber 0.6, Sugar 24, Protein 2.3
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
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Reviews 52Calories 380 per servingCategory Desserts
- Heat a saucepan over a medium heat. Add butter and water and gently bring to the boil, stirring.
- Turn off the heat, add flour and stir quickly with a spatula or wooden spoon until the pastry comes together and there are no lumps of flour left.
- Remove the saucepan from the stove, add eggs one at a time stirring well until each is combined. This will need some elbow grease (or you can use a stand mixer with the whisk attachment).
GIANT CHOCOLATE ECLAIR | RICARDO
From ricardocuisine.com
5/5 (95)Total Time 1 hr 35 minsCategory DessertsCalories 310 per serving
- With the rack in the middle position, preheat the oven to 190 °C (375°F). Butter a 20-cm (8-inch) springform pan. Line bottom with parchment paper.
- In a saucepan off the heat, combine cornstarch and sugar. Whisk in egg yolks. Add cream and milk. Bring to a boil, whisking constantly. Strain, if needed. Add butter and mix thoroughly. Cover with plastic wrap directly on cream and let cool to room temperature.
- Place chocolate in a bowl. Set aside. In a small saucepan, bring cream to a boil. Pour hot cream over chocolate. Let stand for 2 minutes. With a whisk, stir until smooth. Let cool.
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