PISTACHIO ECLAIR DESSERT RECIPE
"It's tasty and easy to fix," she notes. "I've often brought it to family gatherings and office parties, and it's always the first to go."
Provided by Anna Russell
Categories Other Desserts
Time 20m
Number Of Ingredients 6
Steps:
- 1. In a large bowl, whisk milk and pudding mixes for 2 minutes. Fold in whipped topping.
- 2. In a 13-in. x 9-in. dish, layer a third of the graham crackers and half of the pudding mixture. Repeat layers. Top with remaining graham crackers. Refrigerate for at least 1 hour.
- 3. Spoon frosting into a microwave-safe bowl. Cover and microwave on high for 15-20 seconds or until softened, stirring once. Spread over graham crackers. Cover and refrigerate for at least 20 minutes or until frosting is set. Yield: 15-20 servings.
PISTACHIO ECLAIR DESSERT
This is a new twist on the eclair dessert that I found in Quick Cooking magazine. It is credited to Lisa Givens.
Provided by Chris from Kansas
Categories Pie
Time 20m
Yield 15 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping.
- In a 13X9X2 inch dish, layer a third of the graham crackers and half of the pudding mixture. Repeat layers. Top with remaining graham crackers.
- Refrigerate for at least 1 hour.
- Spoon frosting into a microwave-safe bowl. Cover and microwave on high for 15-20 seconds or until softened; stirring once. Spread over graham crackers.
- Chill for at least 20 minutes or until frosting is set.
Nutrition Facts : Calories 339.1, Fat 13.8, SaturatedFat 6.5, Cholesterol 6.8, Sodium 340.1, Carbohydrate 51.8, Fiber 1, Sugar 35.4, Protein 4
BLACKBERRY PISTACHIO ÉCLAIRS
Take dessert to the next level with our Blackberry Pistachio Éclairs. These crisp pastries are filled with a smooth pistachio cream and topped with blackberries and pistachios. Warning: you may want to keep these Blackberry Pistachio Éclairs all to yourself!
Provided by My Food and Family
Categories Fruit Recipes
Time 1h45m
Yield 15 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425°F.
- Beat pudding mix and milk in medium bowl with mixer 2 min. Add cream cheese; mix well. Stir in COOL WHIP. Refrigerate until ready to use.
- Bring water, butter and sugar to boil in medium saucepan on medium heat, stirring occasionally with wooden spoon. Add flour; stir until blended. Cook and stir 3 min. or until dough forms ball that pulls away from side of pan. Remove from heat; let stand 5 min.
- Add eggs, 1 at a time, mixing well after each addition.
- Cover baking sheet with parchment. Spoon éclair dough into pastry bag fitted with star or round tip. Use to pipe dough into 15 (4-inch) logs, 1 inch apart, on prepared baking sheet.
- Bake 20 min. Reduce oven temperature to 350ºF. Bake éclairs additional 25 min. Turn oven off; open oven door slightly. Let éclairs stand in oven 15 min. Transfer to wire rack; cool completely. Use serrated knife to cut off top third of each éclair; discard tops or reserve for another use. Use your fingers to remove and discard soft insides of éclairs.
- Spoon pudding mixture into clean piping bag fitted with star tip. Use to pipe pudding mixture into éclair shells. Top with blackberries and pistachios.
Nutrition Facts : Calories 230, Fat 16 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 95 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0.6938 g, Sugar 0 g, Protein 5 g
PISTACHIO ECLAIRS
Flex your baking skills with these heavenly pistachio eclairs, made with choux pastry and pistachio custard - they're well worth the effort
Provided by Merlin Labron-Johnson
Categories Dessert
Time 1h40m
Number Of Ingredients 15
Steps:
- Start by making the custard filling. Heat the milk with the pistachio paste. Whisk the egg yolks in a separate bowl with the sugar, flour and cornflour until smooth. When the milk is steaming, just before boiling, gradually pour it over the yolk mixture and whisk thoroughly. Return the mixture to the heat and cook until thickened and starting to boil. It will go very lumpy, but keep whisking vigorously until smooth. Pour into a clean bowl. Cover and leave to cool completely. The pistachio custard can be made up to two days in advance and kept in an airtight container in the fridge.
- Meanwhile, make the choux. Heat the milk, 125ml water and the butter in a large saucepan and bring to the boil. Take off the heat and add the flour, sugar and a pinch of salt. Mix and return to the heat, stirring with a wooden spoon until the mixture is smooth and comes away from the sides of the pan. Tip into a tabletop mixer and mix with the paddle attachment until the mixture has cooled (if you don't have a mixer, spread out on a plate to cool). Once cooled, start gradually beating in the egg (either in the tabletop mixer or with an electric hand whisk) until fully incorporated. You want the mixture to be glossy and just fall off the spoon in 3-5 seconds. Put in a piping bag and set aside.
- Heat the oven to 220C/200C fan/gas 7. Line two baking trays with baking parchment. Snip about 1cm off the end of the piping bag and pipe the choux pastry down in a 10cm line, then back on itself, leaving space between the eclairs for the choux to expand. You may need to do this in batches. Bake for 3-4 mins, then reduce the heat to 180C/160C fan/gas 4. Bake for 12-15 mins more until golden all over and cooked through. Remove, pierce the side of each one to let out the steam, then cool them on a wire rack. Can be made a day ahead and kept in an airtight container.
- When ready to assemble, whip the cream until soft peaks form, then set aside. Using electric beaters, whisk the custard mixture until smooth. Fold in the whipped cream using a spatula and put the custard in a piping bag.
- To serve, cut the choux pastry in half horizontally and fill with blobs of the pistachio custard. Using a fine sieve, liberally dust the tops with icing sugar and sprinkle with stem ginger and chopped pistachios just before serving.
Nutrition Facts : Calories 200 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
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
PISTACHIO DESSERT
When I first fixed dinner for my father in law, he put this in his mouth and just sit there, I had no idea, I thought he wanted to spit it out, but once he swallowed it, he said he loved it and just wanted to hold it in his mouth. This was his very favorite, and everyone loves this. The cream cheese layer is sometimes hard to spread, I use the back of a large spoon and run cold water over it. Prep time includes 4 hours in the fridge before serving.
Provided by Melaine
Categories Dessert
Time 4h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix butter flour and pecans together.
- Press in 9 x 13 pan.
- Bake ar 350 for 15 minutes.
- Cream together cream cheese, powdered sugar and cool whip.
- Spread on cooled crust.
- Make pistachio pudding with 2 cups milk.
- Spread over cheese layer.
- Top with a thin layer of cool whip and sprinkle with nuts.
- Refrigerate for 4 hours before serving. Store in refrigerater.
Nutrition Facts : Calories 281.4, Fat 20.8, SaturatedFat 11.5, Cholesterol 41.2, Sodium 131.8, Carbohydrate 22.2, Fiber 0.7, Sugar 13.5, Protein 2.9
More about "pistachio eclair dessert food"
PISTACHIO ECLAIRS ~SWEET & SAVORY
From sweetandsavorybyshinee.com
PISTACHIO CREAM-FILLED ECLAIRS AND CREAM …
From foodandwine.com
20 BEST PISTACHIO DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
25 HEAVENLY PISTACHIO DESSERT RECIPES - HALF …
From halfscratched.com
PISTACHIO ECLAIR DESSERT RECIPE
From cdkitchen.com
PISTACHIO ECLAIR CAKE - SHUGARY SWEETS
From shugarysweets.com
5/5 (2)Total Time 3 hrs 15 minsCategory CakeCalories 79 per serving
- In a 13x9 baking dish, lay a single layer of graham cracker on bottom of pan. Pour half of the pudding mixture over the grahams. Place another layer of graham crackers. Pour remaining pudding mixture over grahams. Top with final layer of graham crackers.
LAYERED PISTACHIO PUDDING DESSERT - MY BAKING ADDICTION
From mybakingaddiction.com
4.9/5 (11)Calories 414 per servingCategory Miscellaneous
HOME | CAROUSELFROZENTREATS
From carouselfrozentreats.com
PISTACHIO ECLAIR DESSERT | RECIPE | ECLAIRS DESSERT, PISTACHIO DESSERT ...
From pinterest.com
SWEETS & TREATS: SHAKES, SOFT SERVE & DESSERTS | MCDONALD'S
From mcdonalds.com
PISTACHIO PUDDING GRAHAM CRACKER DESSERT RECIPES ALL …
From stevehacks.com
RASPBERRY AND PISTACHIO éCLAIRS RECIPE - BBC FOOD
From bbc.co.uk
DESSERTS | WEGMANS
From shop.wegmans.com
RECIPE: ECLAIRS WITH PISTACHIO CREAM | STYLE AT HOME
From styleathome.com
HOME - HERSHEY'S® ICE CREAM
From hersheyicecream.com
RASPBERRY AND PISTACHIO ÉCLAIRS RECIPE | PBS FOOD
From pbs.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love