DRIZZLED CHOCOLATE ECLAIR CAKE
I made this cake in my teenage years for a youth activity. It has been many years since, and I wanted to make it for a party not to long ago. I figured recipezaar would have a similar one, I searched, but I couldn't find anything remotely close. I tracked down the woman who taught us how to make this, and since there wasn't one like this I thought I would share it with you. It is delicious, a great dessert to take to anywhere!
Provided by NicoleLarson
Categories Dessert
Time 40m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- PASTRY: In a sauce pan bring to boil butter, salt, and water. After it is boiling add in flour and stir until it forms a ball.
- Take off heat and add 4 eggs one at a time. Beating by hand until mixed thoroughly. (They will kinda look slippery and the flour ball will separate into chunks. Keep stirring the egg will eventually mix inches It is SO important that you add them one at a time. )
- Lightly spray jelly roll pan with a nonstick cooking spray and spread mixture in bottom of pan. (It is a little stiff, I use a spoon and run it under hot water to help it spread better.).
- Bake at 400 degrees for 25 minutes. It will puff up you may want to poke the bubbles with a fork. Take out of oven and let it cool completely.
- FILLING: Beat both packages of french vanila instant pudding with milk. Add softened cream cheese. Beat again. Spread on cooled pastry. Spread whipped topping over top of pudding mixture.
- GLAZE: In a bowl mix chocolate chips and butter, put in microwave for 1 minute or until melted. Add milk and powdered sugar and mix well. Drizzle over top of whipped cream and chill in fridge.
Nutrition Facts : Calories 228.4, Fat 14, SaturatedFat 8.5, Cholesterol 73.5, Sodium 267, Carbohydrate 22.6, Fiber 0.3, Sugar 16.2, Protein 3.8
SHARON'S CHOCOLATE CARAMEL CAKE
Make and share this Sharon's Chocolate Caramel Cake recipe from Food.com.
Provided by Hill Family
Categories Dessert
Time 1h5m
Yield 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Combine cake mix, water, oil and eggs and beat on Low speed for 2 minutes. Pour 2 cups of batter in greased 9 x 13-inch baking dish and bake at 350° for 15 minutes.
- Melt caramels, butter and sweetened condensed milk in saucepan over medium heat. Pour caramel mixture on cake as soon as it comes out of the oven and add rest of batter.
- Cook another 35-40 minutes. Frost with a chocolate frosting and serve.
Nutrition Facts : Calories 601.7, Fat 30.7, SaturatedFat 10.6, Cholesterol 87.1, Sodium 562.9, Carbohydrate 78.7, Fiber 1, Sugar 59.4, Protein 8.6
ECLAIRS
A classic eclair recipe of light choux pastry filled with rich crème pâtissière. Make the basic buns, then fill with on-trend flavours and colourful glazes for a stunning afternoon tea treat
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 2h5m
Yield Makes 20
Number Of Ingredients 11
Steps:
- First, make the choux pastry. Put the butter in a saucepan with 450ml water. Sieve the flour into a large bowl and set aside. Bring the butter and water to a fast boil, simmer until the butter has melted, then tip in the flour and beat like mad with a wooden spoon until the mixture pulls away from the sides of the pan and is lump-free. Tip into the bowl and spread the thick paste up the sides a little to help it cool quickly, then leave for 10 mins.
- Heat oven to 200C/180C fan/ gas 6 and cut two pieces of baking parchment to fit two baking sheets. Using a ruler and pen, mark 10 lines about 12cm long over each piece, leaving plenty of space between the lines, then flip the parchment over. Fit a piping bag with a large round piping nozzle, about 1.5cm wide.
- When the flour paste has cooled but is not cold, start adding the egg, bit by bit, beating well between each addition until you have a smooth batter which will reluctantly drop off the end of your spoon (you can do this in a freestanding mixer if you have one). You may not need to use all the egg, so add it slowly. Transfer to your piping bag and use a little of the mixture to stick the parchment to your trays.
- Pipe the choux onto the baking sheet, using the lines as a guide. Pipe slowly so the eclairs aren't too skinny - each one should be about 2.5cm wide x 12cm long. Bake for 35-40 mins, swapping the trays around for the final 10 mins. The choux should be puffed, golden and sound hollow when tapped. You may wish to sacrifice one eclair to make sure the inside is completely dried out - if it's still moist, the eclair will sink when cooling. Once baked, leave to cool completely. (Can be made a day ahead and stored in an airtight container, reheat in the oven for 5-10 mins to crisp up before filling.) Split each eclair through the middle with a serrated knife.
- Now, make the crème pâtissière. Pour the milk and cream into a saucepan. Heat until just simmering, then remove from the heat. Meanwhile, tip the egg yolks into a bowl and add the sugar and cornflour, whisking together until smooth. Pour over the milk mixture, mix, then pour back into the saucepan. Cook over a medium heat for 5-8 mins until the crème pâtissière thickens to a thick custard consistency. Sieve into a jug, cover the surface with cling film and chill for at least 3 hrs, or up to 3 days.
- To fill and glaze your eclairs, choose one of our flavours - raspberry & cardamom, lemon & passion fruit, salted caramel & popcorn or elderflower & meringue.For more help, see our how to make choux pastry and eclairs video.
Nutrition Facts : Calories 306 calories, Fat 26 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 4 grams sugar, Fiber 0.4 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
ECLAIR CAKE
The crust of this cake comes out very puffy when it is baked. Tastes "airy" like a cream puff. Different from the graham cracker crust you usually see in recipes. Worth the few extra minutes it takes. Excellent for pot lucks.
Provided by OR Nurse
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 10
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.
ECLAIR CAKE
My husband loves this cake. It is often requested as his birthday cake. It's really not a cake per say, but it takes and looks great.
Provided by KillerTasteBuds
Categories Dessert
Time 55m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Pour boiling water over margarine, let melt. and add flour.
- Mix until smooth.
- Add eggs one at a time, beat after each egg.
- Pour into greased cookie sheet. Bake at 450 for 20-25 minutes. Cool completely.
- For filling; slowly mix milk into the cream cheese. Add pudding mix and beat until smooth. The mixture will thicken.
- When crust is cooled, spread filling on crust, spread Cool Whip on top, and drizzle chocolate syrup on top.
ECLAIR CAKE
This is a no bake dessert. It tastes just like Chocolate Elclairs. It is a staple at family gatherings in my family. It must be made a few hours in advance.
Provided by Rebecca Bowman
Categories Dessert
Time 15h
Yield 14 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 673.5, Fat 21.5, SaturatedFat 8.1, Cholesterol 7.3, Sodium 750.9, Carbohydrate 113.5, Fiber 3, Sugar 65.5, Protein 8.9
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