King Cake Eclairs 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.

KING CAKE

Steps:

• For the dough: Melt the butter in a small saucepan over low heat. Remove from the heat and pour in the milk and water. The mixture should be just warm to the touch, about 110 degrees F; let cool or heat over low heat as needed. Stir in the yeast and let stand for 5 minutes, until bubbles come to the surface.
• In a large bowl, whisk together the flour, salt, cinnamon and nutmeg.
• In a small bowl, stir together the brown sugar, orange zest and egg yolks. Whisk in the yeast mixture. Add the liquid mixture to the dry ingredients; fold with a rubber spatula until all the flour is incorporated and a slightly sticky dough forms.
• Turn the dough out onto a floured work surface and sprinkle the top with flour. Knead for 2 to 3 minutes, until the dough becomes smooth and no longer sticks to the work surface. Lightly grease a medium bowl with the canola oil and add the dough, turning to coat. Cover the bowl and let proof in a warm place until doubled in size, about 1 hour.
• For the filling: Add the cream cheese, confectioners' sugar, orange juice, cinnamon, salt and nutmeg to a medium bowl. Mix with a hand-held mixer or rubber spatula until completely combined and smooth. Set aside.
• Bake the cake: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
• Remove the proofed dough to a lightly floured work surface and roll into an 8-by-28-inch rectangle, about 1/4-inch thick. Spread evenly with the cream cheese filling, leaving a 2-inch border. Add the plastic baby to the filling, and then roll the dough into a 28-inch log. With the log seam-side down, bring both ends together to form a circle. Lightly brush the inside of one end with water and insert the other end inside to close the circle. Brush the seam lightly with water and pinch to seal. Place the dough onto the prepared baking sheet, making sure to form it back into a circle--it should be approximately 10-inches in diameter. Using a paring knife, make six 2- to 3-inch diagonal slits in the top of the dough (to act as vents during baking). Let the dough rise an additional 30 minutes, until puffed up and the vents have opened slightly.
• Bake the cake for 40 minutes, until the top and bottom have a deep golden-brown crust. The slits may also widen as during baking; that is normal. Remove the cake from oven and let cool for 30 minutes on the baking sheet.
• For the icing: Whisk together the confectioners' sugar, milk and orange juice until smooth. Spoon the icing over the top of the cooled cake, pushing it to either side. If some icing pools in the center or on the sides, just scoop it up and drizzle it over the cake again; you want to make sure the entire cake is covered in icing. Working quickly, so the icing doesn't set, sprinkle the yellow sanding sugar over a 2-inch section of the cake. Next to that, sprinkle the green sanding sugar, followed by the purple. Continue in this pattern until the entire cake is covered in sanding sugar.
• Transfer the cake to a cake stand and serve immediately, or hold at room temperature until ready to serve. This cake is best served the same day.

CARAMEL CHOCOLATE ECLAIRS

Steps:

• With a small paring knife, pierce a small hole at each end of each eclair. Put pastry cream in pastry bag fitted with small plain tip. Insert tip into one hole in one eclair and squeeze to fill. Place tip in other hole and repeat. Repeat with each eclair until all are filled. Use a small offset spatula to glaze each eclair with chocolate ganache. Let ganache set before serving.

KING CAKE ECLAIRS

Steps:

• Preheat oven to 400°F. Line 2 large baking sheets with parchment paper.
• In medium saucepan, combine 1 cup milk, butter, sugar, cinnamon, nutmeg, and salt. Bring to boil over moderate heat, stirring with wooden spoon until butter is melted. Add flour all at once and cook, beating constantly with wooden spoon, until mixture pulls away from sides of pan and forms ball, about 15 seconds.
• Transfer dough to bowl of standing electric mixer fitted with paddle attachment. Beat in 5 eggs one at a time, beating well after each addition. Check consistency by lifting spoonful of dough; dough should form soft peaks and fall from spoon in slow, bending hook. If dough is too stiff, beat in 6th egg.
• Spoon batter into large pastry bag fitted with 1/2-inch tip. Pipe 5-inch-long, 1-inch-wide logs onto baking sheets, leaving 2 inches between each log.
• In small bowl, whisk together 1 egg and 1 teaspoon milk to make egg wash. Brush each éclair with egg wash and bake 15 minutes, switching position of sheets halfway through baking. Lower oven temperature to 325°F and bake until puffed and golden brown, about 10 more minutes.
• Remove éclairs and turn off oven. Using small, sharp knife, cut small slit in 1 long side of each éclair. Return éclairs to oven, propping door slightly open, for 5 minutes. Transfer baking sheets to rack to cool.
• Have ready large bowl half full of ice water. In medium bowl, whisk together egg yolks, sugar, and cornstarch. In heavy medium saucepan over moderate heat, bring cream to boil. In stream, pour 2 cups hot cream into egg mixture, whisking constantly to prevent curdling. Whisk mixture into remaining cream in saucepan and place over medium heat. Cook, stirring constantly with wooden spoon to prevent boiling, until pastry cream thickens enough to coat back of spoon, about 3 to 4 minutes. Remove pan from heat and set in bowl filled with ice water. Cool pastry cream, stirring occasionally, until thick and cool, about 30 minutes.
• In large mixing bowl, whisk together cream cheese and cooled pastry cream. Transfer to pastry bag fitted with a 1/4-inch-tip and set aside.
• In medium bowl, combine satsuma juice and zest. Slowly whisk in confectioner's sugar until thoroughly combined.
• Pipe pastry cream into éclairs through slits in sides. Using small pastry brush, spread glaze over top of each éclair, then dust with gold sugar sprinkles, if desired, and serve.

ECLAIR CAKE

Steps:

• In a medium bowl, thoroughly blend the pudding mix and milk.
• Fold in cool whip.
• 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 entire cake up to the edges of the pan.
• Cover, and chill at least 4 hours before serving.

KING CAKE

Steps:

• Cook first 4 ingredients in a saucepan over low heat, stirring often, until butter melts; Cool mixture to 100 degrees to 110 degrees.
• Dissolve yeast and 1 tablespoon sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes; Add butter mixture, eggs, and 2 cups flour; beat at medium speed with an electric mixer 2 minutes or until smooth; Gradually stir in enough remaining flour to make a soft dough.
• Turn dough onto a lightly floured surface; knead until smooth and elastic, about 10 minutes; Place in a well-greased bowl, turning to grease top; Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.
• Using an electric mixer, mix cream cheese until smooth; Add egg and blend well; Add sugar, salt and vanilla and mix until smooth and creamy; Set aside.
• Punch dough down; divide in half; Turn 1 portion out onto a lightly floured surface; roll to a 28- x 10-inch rectangle; Spread half each of cream cheese mixture on dough; Roll dough, jellyroll fashion, starting at long side; Place dough roll, seam side down, on a lightly greased baking sheet; Bring ends together to form an oval ring, moistening and punching edges together to seal; Repeat with remaining dough and cream cheese mixture.
• Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk.
• Bake at 375 degrees for 15 minutes or until golden.
• Decorate with bands of Colored Frostings, and sprinkle with Colored Sugars.
• COLORED FROSTINGS: Stir together powdered sugar and melted butter; Add milk to reach desired consistency for drizzling; stir in vanilla; Divide frosting into 3 batches, tinting 1 green, 1 yellow, and combining red and blue food coloring for purple frosting.
• COLORED SUGARS: Place 1/2 cup sugar and drop of green food coloring in a zip-top plastic bag; seal; Shake and squeeze vigorously to evenly mix color with sugar; Repeat procedure with 1/2 cup sugar and yellow food coloring; For purple, combine 1 drop red and 1 drop blue food coloring before adding to remaining 1/2 cup sugar.