HOMEMADE CHOCOLATE ECLAIRS
When you talk about eclairs, homemade is always a better option. Bakery-bought eclairs mostly have soggy and mushy crusts, because bakers freeze their choux pastries for days. Therefore you're better off baking and filling them fresh at home.
Provided by Zainab Pervaiz
Categories World Cuisine Recipes European French
Time 1h50m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Butter a baking sheet.
- Heat 3/4 cup plus 1 1/2 tablespoons water, 8 1/2 tablespoons butter, and salt in a saucepan over medium heat. Bring to a boil; turn off the heat and sift in flour. Beat vigorously with a wooden spoon until mixture is well combined and leaves the sides of the pan.
- Cool the mixture to room temperature, about 10 minutes. Crack in eggs, 1 at a time, stirring gradually into a smooth dough. Lift the spoon to check the consistency; dough should slide gradually back into the bowl.
- Fit a piping bag with a coupler and 3/4-inch round nozzle. Drop piping bag, nozzle-down, into a tall glass and fold edges down around the glass. Spoon dough into the bag. Gather edges and twist together.
- Pipe dough into 5-inch-long logs onto the prepared baking sheet. Press logs down with wet fingers if any peaks form.
- Bake in the preheated oven until golden and firm, 30 to 35 minutes. Let eclairs cool on a wire rack while preparing the topping and filling.
- Place chocolate and 1/4 cup butter in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat.
- Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add confectioners' sugar and vanilla extract gradually, continuing to beat until stiff peaks form. Fill a clean piping bag with the whipped cream.
- Use a paring knife to cut an X in either end of each eclair. Pipe a portion of the whipped cream into one end of each eclair until it starts to ooze out the other side. Dip the top halves in melted chocolate-butter mixture. Refrigerate eclairs until filling hardens, about 30 minutes.
Nutrition Facts : Calories 416.7 calories, Carbohydrate 36.9 g, Cholesterol 140.8 mg, Fat 28.9 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 17.3 g, Sodium 136 mg, Sugar 26.9 g
CHOCOLATE ECLAIRS
With creamy filling and fudgy frosting, this chocolate eclair recipe is extra special. -Jessica Campbell, Viola, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 9 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 400°. In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Using a tablespoon or a pastry tube with a #10 or large round tip, form dough into nine 4x1-1/2-in. strips on a greased baking sheet. Bake 35-40 minutes or until puffed and golden. Remove to a wire rack. Immediately split eclairs open; remove tops and set aside. Discard soft dough from inside. Cool eclairs. , In a large bowl, beat milk and pudding mix according to package directions. In another bowl, whip cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Fill eclairs (chill any remaining filling for another use). , For frosting, in a microwave, melt chocolate and butter; stir until smooth. Stir in sugar and enough hot water to achieve a smooth consistency. Cool slightly. Frost eclairs. Store in refrigerator.
Nutrition Facts : Calories 483 calories, Fat 28g fat (17g saturated fat), Cholesterol 174mg cholesterol, Sodium 492mg sodium, Carbohydrate 52g carbohydrate (37g sugars, Fiber 1g fiber), Protein 7g protein.
CHOCOLATE ECLAIRS
Provided by Food Network
Categories dessert
Time 3h55m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.
- Pastry: Preheat the oven to 425 degrees. Line a sheet pan with parchment paper. In a large saucepan, bring the water, butter, salt and sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return to the heat and cook, stirring, 30 seconds. Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). Mix at medium speed. With the mixer running, add 3 eggs, 1 egg at a time. Stop mixing after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining 1 egg and mix until incorporated.
- Using a pastry bag fitted with a large plain tip, pipe fat lengths of dough (about the size and shape of a jumbo hot dog) onto the lined baking sheet, leaving 2 inches of space between them. You should have 8 to 10 lengths.
- Egg Wash: In a bowl, whisk the egg and water together. Brush the surface of each eclair with the egg wash. Use your fingers to smooth out any bumps of points of dough that remain on the surface. Bake 15 minutes, then reduce the heat to 375 degrees and bake until puffed up and light golden brown, about 25 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet. Fit a medium-size plain pastry tip over your index finger and use it to make a hole in the end of each eclair (or just use your fingertip). Using a pastry bag fitted with a medium-size plain tip, gently pipe the custard into the eclairs, using only just enough to fill the inside (don't stuff them full).
- Glaze: In a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Put the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Set aside and keep warm. The glaze can be made up to 48 hours in advance. Cover and refrigerate until ready to use, and rewarm in a microwave or over hot water when ready to use.
- Dip the tops of the eclairs in the warm chocolate glaze and set on a sheet pan. Chill, uncovered, at least 1 hour to set the glaze. Serve chilled.
CLASSIC FRENCH CHOCOLATE ÉCLAIR RECIPE
This chocolate éclairs recipe features basic choux pastry, vanilla pastry cream, and semisweet chocolate glaze. Éclair au chocolat.
Provided by Rebecca Franklin
Categories Dessert
Time 4h15m
Number Of Ingredients 16
Steps:
- Gather the ingredients.
- Position a rack in the center of the oven and preheat to 425 F. Line two large rimmed baking sheets with parchment or silicone baking mats. Set aside.
- Combine the butter, water, and salt in a medium saucepan over medium-high heat and bring to a boil. Stir the mixture until the butter melts and is incorporated into the water.
- Add the flour all at once, lower the heat to medium-low. Stir vigorously and continuously with a wooden spoon until the dough comes together in a ball, pulls away from the sides of the saucepan, and a thin film develops on the bottom of the pan, about 1 minute. Continue to stir the dough vigorously so the dough dries out a bit and moisture evaporates, another 2 1/2 to 3 minutes.
- Remove from heat, transfer to the bowl of a stand mixer with the paddle attachment. Let cool, stirring occasionally on a low setting until the dough is only slightly warm to the touch. Beat in the eggs, one at a time on low speed until each one is well incorporated into the batter and the dough looks smooth before adding the next egg. Alternatively, use a wooden spoon, stirring vigorously and continuously after each egg is added.
- Spoon the choux pastry dough into a pastry bag fitted with a 5/8-inch star tip and pipe six 4-inch lengths onto each baking sheet.
- Bake one sheet at a time until the eclair shells are very puffed and just beginning to show slight color, 10 to 12 minutes. Reduce the heat to 375 F and continue to bake until the pastries are golden brown and dry-looking, 16 to 18 minutes more. The shells should sound hollow when lightly tapped.
- Remove them from the oven and allow to cool on a wire rack for 20 minutes before filling. Be sure to bring the oven back to 425 F before baking the second batch.
- Gather the ingredients.
- Warm the milk in a medium saucepan over medium heat until small bubbles appear on the surface.
- Meanwhile, in a medium heat-proof bowl, whisk the egg yolks and sugar until pale yellow. Add the cornstarch and salt, whisking well to combine.
- In a thin stream, pour the hot milk into the yolk mixture while continuing to whisk constantly until well combined.
- Return the mixture to the saucepan, scraping the bowl clean with a silicone spatula. Over medium heat, cook while whisking constantly until it thickens to the consistency of a thick pudding, about 3 1/2 minutes. It may look lumpy as the pastry cream starts to thicken, but will smooth out as you continue to whisk.
- Transfer the pastry cream to a large clean bowl and whisk in the vanilla extract. Place a piece of plastic wrap directly on the surface of the pastry cream to prevent a skin from forming. Chill in the fridge or over an ice bath until completely cooled, 1 to 1 1/2 hours or overnight.
- Gather the ingredients.
- Place the finely chopped chocolate in a heat-proof bowl and set aside.
- In a small saucepan over medium-low heat, heat the heavy cream until it's just beginning to boil. Remove from the heat immediately.
- Pour the hot cream over the chopped chocolate and let sit for 1 minute. Stir the mixture until the all the chocolate melts and the mixture is smooth.
- Set the chocolate glaze aside at room temperature, stirring occasionally until cool, 15 to 20 minutes.
- Poke three small even holes in the bottom of the eclair shells with a 3/16-inch wide plain pastry tip or Bismark tip. Whisk the cold pastry cream to lighten the texture. Fit a pastry bag with the pastry tip and fill with pastry cream, being sure not to overfill the bag.
- Pipe the cream into each hole until it starts to seep out of the top or you feel the pastry starting to get heavy (about 4 tablespoons of pastry cream per shell). Alternatively, slice the pastry shell in half lengthwise with a serrated knife and fill evenly with 4 tablespoons of the pastry cream.
- Gently spread 1 tablespoon of chocolate glaze onto the éclair or carefully dip the top of each filled éclair into the glaze (use this method only if you filled the shells from the bottom). Chill about 30 minutes to set the glaze before serving.
Nutrition Facts : Calories 328 kcal, Carbohydrate 29 g, Cholesterol 207 mg, Fiber 1 g, Protein 9 g, SaturatedFat 11 g, Sodium 132 mg, Sugar 17 g, Fat 20 g, ServingSize 8 servings, UnsaturatedFat 0 g
ECLAIRS I
Cream puffs with a cream cheese filling and chocolate icing.
Provided by Thelma
Categories Bread
Time 1h
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- For icing: In small saucepan, melt chocolate and 1 tablespoon butter over low heat. Remove from heat and, with electric mixer, beat in confectioners' sugar and 2 tablespoons hot water. Beat until smooth. Drizzle over filled eclairs.
- For shells: In medium saucepan bring 1 cup water to a boil, stir in 1/2 cup butter and salt. Stir until melted. Add flour all at once and stir vigorously until mixture forms a ball. Remove from heat and beat in eggs, one at a time, until smooth. Drop by tablespoons onto baking sheet.
- Bake 15 minutes in the preheated oven, then reduce heat to 375 degrees F (190 degrees C) and bake until golden, 10 to 15 minutes. Cool completely.
- For filling: In large bowl, beat 1/2 cup of milk, a little at a time, into softened cream cheese, until creamy. Beat in remaining 1 1/2 cups milk and pudding mix. Stir until thick, 1 to 2 minutes. Cut tops off cooled pastry shells and fill. Replace tops.
Nutrition Facts : Calories 380.5 calories, Carbohydrate 38.4 g, Cholesterol 130.4 mg, Fat 22.8 g, Fiber 0.8 g, Protein 7.6 g, SaturatedFat 13.7 g, Sodium 448.9 mg, Sugar 24.8 g
CHOCOLATE-GLAZED RASPBERRY ECLAIRS
I first made choux pastry in high school for a French class assignment, and I was fascinated. Since then, chocolate raspberry eclairs have been my favorite pastry to make. I garnish each eclair either with a single fresh raspberry or with a sprinkling of crushed freeze-dried raspberries. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- In a small heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl; stir in butter. Press plastic wrap onto surface of filling; refrigerate until cold., Preheat oven to 425°. For pastry, in a large saucepan, bring water, butter, milk, sugar and salt to a rolling boil. Add flour all at once and beat until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Remove from heat; let stand 5 minutes., Add eggs, 1 at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny. Transfer to a piping bag with a large round tip. Pipe twelve 4-1/2-in. strips about 3 in. apart on parchment-lined baking sheets. Bake for 15 minutes. Reduce oven temperature to 350°; bake until golden brown, 8-10 minutes longer. Pierce side of each eclair with tip of knife. Cool on wire racks. Split eclairs open. Pull out and discard soft dough from inside tops and bottoms., For the glaze, in a microwave, melt chocolate chips, cream and corn syrup; stir until smooth. Stir raspberries into chilled pastry filling, mashing berries lightly. Fill eclairs just before serving. Dip tops in chocolate glaze; replace tops. Top with additional fresh raspberries. Let stand until set. Refrigerate leftovers.
Nutrition Facts : Calories 295 calories, Fat 18g fat (11g saturated fat), Cholesterol 144mg cholesterol, Sodium 96mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 1g fiber), Protein 6g protein.
ECLAIRS
Steps:
- For the choux pastry: Preheat the oven to 375 degrees F. In a large saucepot over medium-high heat, bring the butter, salt and water to a boil. Using a wooden spoon, add the flour in thirds, stirring it in as fast as possible. Smash any lumps against the side of the pot.
- Cook the mixture until the dough forms a ball that pulls away from the sides of the pot, about 2 minutes.
- Add the dough to the bowl of a stand mixer and let it sit and cool for 5 minutes. Beat on low for 1 minute to release steam. Add the eggs, one at a time, until the dough is smooth and pipeable yet still holds its shape.
- Add the dough to a pastry bag fitted with a large tip. Place 4 tiny dabs of dough in the corners of a large baking sheet, then tack down a piece of parchment on top. Pipe the dough into 5-inch lines about 2 inches apart from each other on the prepared baking sheet. Bake, rotating once halfway through, until deep golden brown and dry in the centers, 20 to 25 minutes. Let cool.
- For the whipped cream: In a stand mixer fitted with a paddle attachment, beat the cream cheese with the sugar and vanilla seeds until smooth. Add the heavy cream and continue to beat until medium peaks form. Transfer to a pastry bag fitted with a medium round tip.
- For the chocolate glaze: Meanwhile, melt the chocolate over a double boiler. Remove from the heat and stir in the butter until completely melted. Whisk together the corn syrup and cocoa powder in a small bowl, then whisk into the chocolate mixture. Set aside until ready to use, but don't refrigerate.
- For the poured fondant glaze: Combine the confectioners' sugar, corn syrup and water in a bowl set over a double boiler. Heat, whisking, until smooth and uniform. Turn the heat off and let sit over the water bath until ready to use. Whisk again right before using.
- Insert the tip of the pastry bag with the whipped cream into the ends or bottoms of the eclairs to fill them. Dip filled eclairs into the glazes and place on a rack to set.
CHOCOLATE ECLAIR LAYERED DESSERT
You don't need to be a pastry chef to make this elegant Chocolate Eclair Layered Dessert. If you can mix, whisk and beat ingredients-you've got it made.
Provided by My Food and Family
Categories Home
Time 5h
Yield 24 servings
Number Of Ingredients 10
Steps:
- Combine graham crumbs, 1/4 cup sugar and butter; press into bottom of 13x9-inch pan. Refrigerate until ready to use.
- Mix cream cheese, remaining sugar, 2 Tbsp. milk and vanilla in medium bowl until blended. Stir in 1 cup COOL WHIP; spread over crust. Beat pudding mixes and 3-1/4 cups milk with whisk 2 min.; pour over cream cheese layer. Refrigerate 3-1/2 hours.
- Microwave chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring every minute; stir until chocolate is completely melted and mixture is well blended. Cool 10 min. Spread over dessert. Refrigerate 30 min.
Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
CHOCOLATE ECLAIRS
Eclairs have many variations, but 3 basic components: Pate a choux, filling and icing. This recipe is filled with vanilla pastry cream and iced with chocolate ganache. The amount of everything that you make will depend on how many and how big the eclairs will be. The prep and cook times are misleading because you can do most of it simultaneously.
Provided by Sgt. Pepper
Categories Dessert
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Pastry cream (Make a day ahead and up to a week ahead): Pour milk into saucepan, add scraped vanilla bean including pod.
- Sift cornstarch, flour and sugar into a bowl.
- Whisk egg yolks in another bowl.
- Add dry ingredients to egg yolk and whisk until smooth.
- Take yolk mixture, milk and butter to stove.
- Heat milk until just simmering, stir about 1/2 cup of milk into yolk mixture, pour yolk mixture into pan with milk and heat on med low until it comes to a boil.
- Stir constantly with wooden spoon.
- Let boil, stirring, for 1 minute.
- Turn off heat and stir in butter until completely melted and incorporated.
- Pour entire contents of pan thru a strainer into a shallow stainless bowl.
- Cover with plastic wrap, pressing directly on to cream.
- chill until cold and firm.
- Pate a Choux: Preheat oven to 375.
- Place water, butter, sugar and salt in heavy saucepan and bring to boil.
- Add flour all at once and stir until mixture comes away from sides and forms a ball.
- Remove from heat.
- Put mixture in mixer with a paddle and mix on low to cool to warm, not hot.
- Add eggs one at a time, beating well to incorporate each before adding the next.
- After last egg is added, beat until smooth.
- With a piping bag and round tip, pipe mixture on to a parchment lined sheet pan.
- You can make as big or as long as you want.
- They will about double in size when cooked.
- Bake at 375 until they become,brown, light and hollow.
- Cool.
- Dark Chocolate Ganache: Bring cream to a simmer.
- Pour over chopped chocolate, let sit for 2 minutes, stir until melted and smooth.
- Assembly: Take finished pate a choux and punch a hole in one end with something like a chop stick.
- Put pastry cream into a piping bag with a narrow round tip and squeeze cream into hole to fill up pate a choux.
- When ganache has cooled enough to leave tracks in itself when drizzled back into the bowl it is ready to use.
- Dip filled pate a choux into ganache to coat.
Nutrition Facts : Calories 450.7, Fat 34.4, SaturatedFat 20.2, Cholesterol 235.6, Sodium 119.3, Carbohydrate 34.5, Fiber 4.1, Sugar 17.6, Protein 9.6
CHOCOLATE ECLAIRS
I'm not usually a fan of cream but I have to admit to liking the occasional chocolate eclair. Here is a recipe my mother used to make. The yield is a guess.
Provided by Missy Wombat
Categories Dessert
Time 1h10m
Yield 18 serving(s)
Number Of Ingredients 5
Steps:
- Melt the butter in a saucepan, then add the water and bring to the boil.
- Remove from the heat and quickly add the sifted flour and salt and beat well.
- Heat again until the mixture leaves the side of the pan.
- Allow the mixture to cool for a few moments before adding the first egg.
- Beat this well into the mixture and then add the other two eggs one at a time, beating well with a wooden spoon.
- Make sure the mixture is soft by shaking some off a spoon, it will fall softly and leave some on the spoon.
- Eclairs: Put the choux pastry in a biscuit forcer or something similar with a 1/2 inch or 1 inch plain forcer.
- Force out 1/2 inches of mixture on a lightly greased tray.
- Bake in a moderate over[350F] for 35-40 minutes.
- Ice with chocolate icing when cold, and fill with whipped cream.
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
CHOCOLATE ECLAIR
I had this dish several years ago and tweaked it to make it a tad richer with the cream cheese and condensed milk. You will want to have recipe cards on hand when you serve this!!
Provided by LYNN JOYCE
Categories Puddings
Time 30m
Number Of Ingredients 7
Steps:
- 1. Prepare pudding according to the directions on the box, reducing milk to 1 1/3 cups. Set in refrigerator while doing the next step. In a large mixing bowl, cream together the cream cheese and condensed milk until smooth. Add the pudding and mix well. Fold in cool whip.
- 2. Line the bottom of a 9 x 13 inch pan with a single layer of graham crackers. Spoon 1/3 pudding mixture over cookies and spread to edges. Repeat layering process - ending with the cookies on top. Microwave frosting for about 1 minute or until it reaches a "pourable" consistency. Pour over the cookies spooning the frosting to the edges. Refrigerate several hours before serving to allow cookies to soften.
More about "chocolate cheese eclairs food"
DECADENT CHOCOLATE ÉCLAIR RECIPE: HOW TO MAKE CLASSIC ...
From masterclass.com
3.7/5 (9)Category DessertCuisine FrenchTotal Time 1 hr 50 mins
- 2. Make the pastry cream: In a medium saucepan, bring the milk, vanilla bean, and vanilla bean seeds to a boil. In a large bowl, whisk together the sugar, cake flour, and salt. Add the egg and egg yolks. Slowly stream in the hot milk, whisking rapidly until thick, being careful not to scramble the eggs. Strain the cream through a fine-mesh sieve into a bowl. Cover with plastic wrap and refrigerate until cool, about 30 minutes.
- 3. Make the choux pastry: In a medium saucepan, bring the butter, sugar, salt, and 1 cup of water to a boil over medium heat. Remove the pan and add the flour. Stir quickly with a wooden spoon for 2 minutes until the dough comes together. Transfer dough to the bowl of a standing mixer and beat at medium speed until slightly cooled, about 1-2 minutes. Add eggs one at a time, stirring until well combined.
- 4. Transfer choux pastry to a pastry bag fitted with a large round tip. Pipe 5 inch-long logs onto a parchment paper-lined baking sheet and bake for 10 minutes. Leaving eclairs in the oven, turn down the temperature to 325°F and bake shells for 30 minutes more, until golden brown. Transfer shells to a wire rack to cool.
CHOCOLATE-FROSTED ÉCLAIRS RECIPE - JOANNE CHANG | …
From foodandwine.com
5/5 Servings 12
- Preheat the oven to 400°. In a medium saucepan, bring the water, butter, sugar and salt to a boil over moderate heat. Remove the pan from the heat. Add the flour and stir vigorously with a wooden spoon for about 2 minutes, until the dough comes together and a film forms on the bottom of the pan. Transfer the dough to a large bowl and beat at medium speed until slightly cooled, about 1 minute. Add the eggs, 1 at a time, beating well after each addition.
- Transfer the dough to a pastry bag fitted with a 1-inch round tip. Pipe twelve 5-inch-long logs onto a baking sheet and bake for 10 minutes. Turn the oven down to 325° and bake the shells for 30 minutes longer, or until golden brown. Transfer to a rack and let cool.
- In a medium saucepan, bring the milk, vanilla bean and seeds just to a boil. Meanwhile, in a large bowl, whisk the sugar with the cake flour and salt. Whisk in the egg and egg yolks. Slowly add the hot milk, whisking constantly. Pour the mixture back into the saucepan and bring to a boil over moderate heat, whisking constantly. Continue to boil the pastry cream, whisking constantly, until thick, about 30 seconds longer. Immediately strain the pastry cream through a fine sieve into a medium bowl. Cover with plastic wrap and refrigerate for at least 30 minutes, or until cool.
- In a medium bowl, whip the heavy cream until soft peaks form. Whisk the pastry cream, then fold in the whipped cream until blended.
CHEESECAKE ECLAIRS - LIL' COOKIE
From lilcookie.com
5/5 (1)Estimated Reading Time 2 mins
10 BEST CHOCOLATE ECLAIR CAKE DESSERT RECIPES | YUMMLY
From yummly.com
EASY ECLAIR CAKE RECIPE - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
4.7/5 (44)Category DessertCuisine AmericanTotal Time 45 mins
- For the Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. Mixture will be very wet. *If the sides of your pan are too greased you won't be able to get the mixture to stay up the sides so make sure to just lightly grease. No big deal but I like the crust to go up the sides a bit.
- Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don't want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don't touch or push bubbles down).
- For the Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding by beating the pudding mix and the milk for 3 minutes and put in the fridge until set. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it. Serve with a drizzle of chocolate syrup. *If you want to make this even better use homemade whipped cream.
DOUBLE CHOCOLATE ÉCLAIRS | RICARDO
From ricardocuisine.com
4/5 (34)Category DessertsServings 8Total Time 2 hrs
- In a saucepan, bring the water and butter to a boil. Remove from the heat. Add the flour at once and stir vigorously with wooden spoon until the dough forms a ball and pulls away from the pan.
- In a saucepan off the heat, whisk together the sugar, vanilla and eggs until light and fluffy. Add the flour and whisk until smooth. Add the hot milk and white chocolate. Stir over low heat until it thickens.
EASY CHOCOLATE ECLAIR RECIPE (WITH CUSTARD FILLING) - MON ...
From monpetitfour.com
4.5/5 (22)Total Time 1 hr 5 minsCategory DessertCalories 279 per serving
- To a large bowl, add the eggs, egg yolk, and sugar - whisk together until thick and pale. Add the cornstarch, flour and salt, and whisk again to combine.
- Warm the milk in a medium saucepan over low heat. Once the milk is hot and is beginning to barely simmer along the edges (but not boiling!), remove the milk from the heat.
- Slowly stream the hot milk into the egg batter in batches, whisking vigorously as you do. This will help temper your eggs so that they don't curdle into scrambled eggs!
- Slowly pour the entire pastry cream batter into a clean, dry saucepan. Warm this mixture over medium-low heat, whisking the mixture the entire time. After about 5 minutes, you should see the cream really thicken up into a pudding-like consistency. This happens in the matter of a moment, so be careful and watchful of your pastry cream the entire time.
NO-BAKE CHEESECAKE ECLAIR CAKE - MY BAKING ADDICTION
From mybakingaddiction.com
4.5/5 (12)Category No-BakeServings 12Total Time 4 hrs 10 mins
- Evenly spread half of the pudding mixture over the crackers.Top with another layer of graham crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
- Cover and chill for at least 4 hours. Before serving, top with additional whipped topping and cherry pie filling.
CHOCOLATE ÉCLAIRS (THE BEST) | RICARDO
From ricardocuisine.com
4/5 (16)Category DessertsServings 6Total Time 1 hr 45 mins
- In a bowl, combine all of the ingredients until smooth. Between two sheets of parchment paper, roll out the mixture until 1/8 inch (3 mm) thick. Freeze for 30 minutes.
- In a small pot off the heat, whisk together the sugar, flour and cornstarch. Add the egg and egg yolk. Mix well. Add the milk and vanilla. Bring to a boil over medium heat, stirring constantly and scraping the bottom and sides of the pot, just until the mixture thickens. Remove from the heat. Pass through a sieve set over a bowl to remove any lumps.
- Meanwhile, in a pot, bring the water, milk, butter, sugar and salt to a boil. Remove the pot from the heat. Add the flour all at once and stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pot.
- In a bowl large enough to dip the éclairs, melt the chocolate in the microwave oven for 1 to 2 minutes, stirring every 30 seconds. Whisk in the oil.
CREAM CHEESE AND DULCE DE LECHE ECLAIRS - NETWORK TEN
From 10play.com.au
- For the Eclairs, line a baking tray with baking paper and set aside. Make a choux pastry by placing milk, butter and ½ cup water into a saucepan over medium heat until butter is completely melted. Add flour and mix vigorously with a wooden spoon until mixture forms a ball and pulls away from the sides of the saucepan.
- Transfer dough to a stand mixer fitted with a paddle attachment. Beat until the dough has cooled to room temperature and is no longer steaming. Add eggs, one at a time, beating well after each addition, until mixture is smooth and glossy. Scrape sides of bowl occasionally if needed
- Transfer dough to a piping bag fitted with a wide tip and pipe onto the paper lined baking tray in 10 cm lengths. Use fingers to flick a little water over the choux to help create steam in the oven. Place the tray into the oven and bake for 10 minutes. Remove from oven and pierce the sides of the eclairs with the tip of a sharp knife. Reduce oven to 190C and bake until golden brown and cooked through, about 15 minutes.
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