Mint Chocolate Chip Éclairs Food

CHOCOLATE MINT ECLAIR DESSERT

Steps:

• Coat a 13-in. x 9-in. dish with cooking spray. Break five whole graham crackers in half; line the bottom of pan with three half crackers and six whole crackers., In a large bowl, whisk milk, pudding mix, extract and food coloring if desired for 2 minutes (mixture will be thick). Fold in whipped topping. , Spread half over graham crackers. Top with a another layer of three half and six whole crackers. Top with remaining pudding mixture and graham crackers (save remaining half cracker for another use). Cover and refrigerate for 2 hours., For frosting, melt butter in a saucepan. Stir in cocoa and milk until blended. Remove from the heat; stir in vanilla and confectioners' sugar until smooth. Spread over dessert. Cover and refrigerate overnight.

MINT CHOCOLATE CHIP ÉCLAIRS

Steps:

• || Pastry || Melt the water and butter together and add the pinch of salt. Add in the flour all at once and stir continuously over medium heat. Cook until it starts to form a ball and come together. Continue to cook from for another 5 minutes.
• Remove dough from heat and cool for 15 minutes.
• Preheat the oven to 400 degrees.
• Stir in eggs into the dough one at a time until combined and place the mixture in a pastry bag. Pipe mixture into 4-inch long oblong shapes. Éclairs will expand in the oven. Bake for 30-35 minutes until tops are dry. Cool to room temperature.
• || Mint Whipped Cream || Place the water, sugar and mint in a small bowl and simmer together, and reduced by half to create a simple syrup. This should take a half an hour. Remove from heat, and discard mint leaves. Cool the mint simple syrup to room temperature. Whip the cream until soft peaks form and add in 1/4 cup of the mint simple syrup. Mix. Continuing mixing in the simple syrup 1 tablespoon at a time until the minty whipped cream tastes good to you. Continue to whip until the whipped cream is stable yet still creamy.
• At this point you can either fold in the chocolate chips or reserve them to place into the pastry.
• Cut the cooled éclairs in half horizontally and pipe the mint whipped cream on the bottom half. Add chocolate chips if you didn't fold them into the whipped cream. Place the top half of éclair on top of the whipped cream, drizzle with melted chocolate, and dust with powdered sugar.

MINT CHOCOLATE CHIP COOKIES

Steps:

• Heat over to 375 degrees F.
• Beat butter, granulated sugar, brown sugar, vanilla and salt in a large bowl until creamy.
• Add eggs; beat well.
• Stir together flour, cocoa and baking soda.
• Gradually add flour mixture to butter mixture beating until well blended.
• Add chocolate chips to batter.
• Drop by rounded teaspoons onto an ungreased cookie sheet.
• Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack.
• Cool completely.

CHOCOLATE MINT ECLAIR

Steps:

• Grease 13x9 inch baking pan.
• Line bottom of pan with 3 cracker halves and 6 whole crackers and set aside.
• Whisk milk & pudding mixes 2 minutes in large bowl until thickened.
• Whisk in extract and food coloring.
• Fold in cool whip.
• Spread 1/2 of mixture over graham crackers in pan.
• Repeat with same amount of crackers as before.
• Spread remaining pudding over crackers.
• Repeat with cracker layer to finish.
• Cover and refrigerate 2 hours.
• Prepare frosting by melting butter in small saucepan.
• Stir in cocoa and both milks until blended.
• Remove from heat and stir in powdered sugar and vanilla.
• Spread frosting on top of top layer of graham crackers.
• Refrigerate until ready to serve.