Eclairtorte Food

ECLAIR CAKE

Steps:

• Stir pudding mix, whipped topping, and milk together in a medium bowl until well blended.
• 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 whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.

ECLAIR TORTE

Steps:

• In a small saucepan over medium heat, bring water, butter and salt to a boil. Add flour all at once; stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add 1 egg at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread into a greased 13x9-in. baking pan. Bake at 400° until puffed and golden brown, 30-35 minutes. Cool completely on a wire rack. If desired, remove puff from pan and place on a serving platter. , In a large bowl, beat cream cheese until light. Add milk and pudding mix; beat until smooth. Spread over puff; refrigerate for 20 minutes. Spread with whipped topping; refrigerate. Drizzle with chocolate syrup just before serving. Refrigerate leftovers.

CHOCOLATE ECLAIRS

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.

ÉCLAIR BARS

Steps:

• Heat oven to 375°F. Spray bottom only of 13x9-inch pan with cooking spray.
• Unroll crescent dough; press in bottom of pan. Bake 12 to 14 minutes or until golden brown and baked through. Remove from oven to cooling rack; cool 20 minutes.
• In medium bowl, beat dry pudding mixes and half-and-half with whisk about 2 minutes or until thick. Spread over cooled bar base.
• In medium microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 1 minute; stir. Microwave 30 seconds; stir until smooth. Carefully spread mixture on top of pudding layer. Refrigerate about 4 hours or until cooled completely.
• When ready to serve, using a sharp knife and up-and-down sawing motion for cleaner cuts, cut into 6 rows by 4 rows. Store covered in refrigerator.

ECLAIRS

Steps:

• Preheat oven to 425 degrees with a rack in the center. Line two unrimmed baking sheets with parchment paper or Silpats (French nonstick baking mats).
• Fill a pastry bag fitted with a 1/2-inch (Ateco No. 806) tip with pate a choux batter; pipe out oblong shapes, about 3 1/2 inches long and 1 inch wide, onto prepared baking sheets at 2-inch intervals. Gently run a fork dipped in water along each top, making straight lines to ensure even rising.
• Cover one baking sheet with lightly oiled plastic wrap, and place in refrigerator. Transfer the second sheet to the oven. Bake 10 minutes; reduce oven temperature to 350 degrees. Bake until golden brown, 25 to 30 minutes more. Turn off oven; prop door open slightly to let steam escape. Allow eclairs to dry in oven about 15 minutes, or until the center is damp but no wet dough remain (test by cutting into the center of one). Transfer to a wire rack to cool slightly. Raise heat back to 425 degrees and repeat process with remaining batch. If serving immediately, fill eclairs while still warm so they can take more cream; if filling at a later time, insert a skewer into one end, and move it around to expand opening for cream; set aside.
• In a medium bowl, stir pastry cream to soften. Fill a pastry bag fitted with a coupler and filling tip (Ateco No. 230) with pastry cream. Insert tip into one end of each eclair; fill. Serve, or glaze as follows.
• To make the glaze, combine 1/4 cup water, corn syrup, and s ugar in a small saucepan. Stir over medium-high heat until sugar is dissolved. Bring mixture to a boil, washing sides of pan with a wet pastry brush to prevent crystals from forming. Once at a boil, remove from heat; add chocolate. Let stand 2 minutes; stir gently until smooth. Transfer glaze to a shallow bowl. Dip top of each eclair into glaze; let excess drip off before turning over. Transfer to a wire rack to allow glaze to set. Serve.

HOMEMADE ECLAIRS

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 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 2 large sheets of baking parchment. On each one draw 2 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 2 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 2 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.
• Arrange the buns on a wire rack and spread each with a little of your chosen icing. If you can't decide, it's really easy to split your batch of choux buns, halve icing quantities, and make a selection to keep everyone happy. See the tip below for more icing flavours.

NO-BAKE CHOCOLATE ECLAIR CAKE

Steps:

• In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes.
• In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.
• Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.
• To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool.
• Pour sauce over graham cracker layer and refrigerate until set; serve.

CHOCOLATE ECLAIR DESSERT

Steps:

• Line the bottom of a 9x13-inch pan with graham crackers.
• In a large bowl, combine pudding mix and milk; stir well. Mix whipped topping into pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding.
• Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate at least two hours before serving to allow the graham crackers to soften.

ECLAIR TORTE

Steps:

• Boil water, butter and salt in saucepan.
• Add flour all at once; stir until smooth ball forms.
• Remove from heat; let stand 5 minutes.
• Add eggs one at a time.
• Beat well with a wooden spoon after each one; beat until smooth.
• Spread into a greased 9x13-inch pan.
• Bake at 400°F for 30-35 minutes until puffed and golden; cool completely.
• In a mixing bowl, beat cream cheese, pudding and milk until smooth.
• Spread over puff and refrigerate 20 minutes.
• Spread Cool Whip.
• Refrigerate.
• Drizzle with syrup just before serving.
• Keep in the fridge.

ECLAIRS

Steps:

• START WITH THE DOUGH.
• Align the racks so the oven is divided into thirds. Preheat the oven to 375°F Line two baking sheets with parchment paper.
• In a heavy bottomed saucepan, bring the milk, water, butter, sugar, and salt to a boil.
• Add all of the flour at once, reduce heat to medium, and stir vigorously with a wooden spoon. The dough will come together quickly and may form a slight crust at the bottom of the pan, which is perfect. Stir for 2-3 minutes to dry out the dough. The dough should be very soft and smooth.
• Transfer the dough to a stand mixer (or I've mixed by hand just fine) with a paddle attachment and add the eggs one by one. If the dough separates after the first egg, don't worry, it should come back together by the time the third egg is incorporated. When all the eggs are incorporated, the dough should be thin and fall back to the bowl in a ribbon when lifted.
• Pour the dough into a piping bag and pipe onto baking sheets.
• Bake in oven for 7 minutes, then stick the handle of a wooden spoon in the door to keep it ajar. Bake for 5 more minutes, then rotate the pans top to bottom, back to front. Bake for approximately 8 more minutes (with the spoon in the door) until the eclairs are golden brown and puffy. Total baking time should be about 20 minutes.
• Meanwhile, make the pastry cream.
• FOR THE CHOCOLATE PASTRY CREAM.
• In a small saucepan, bring the milk to a boil. While the milk is coming to a boil, combine the yolks, sugar, and cornstarch together and whisk in a heavy bottom saucepan.
• Once the milk has reached a boil, temper the eggs by putting a little milk at a time into the egg mixture while whisking. Continue whisking and slowly pour the rest of the milk in the egg mixture.
• Strain the mixture back into the saucepan to remove any egg that may have scrambled. Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil. Keep whisking vigorously for 1 to 2 more minutes (still over medium heat).Stir in the melted chocolate and then remove the pan from the heat.
• Scrape the pastry cream into a small bowl and set it in an ice‐water bath to stop the cooking process. Make sure to continue stirring the mixture at this point so that it remains smooth.
• Once the cream has reached a temperature of 140 F remove from the ice‐water bath and stir in the butter in three or four installments. Return the cream to the ice‐water bath to continue cooling, stirring occasionally, until it has completely cooled. The cream is now ready to use or store in the fridge.
• FOR THE VANILLA PASTRY CREAM.
• Bring milk, vanilla beans, and vanilla pod to a simmer.
• Meanwhile, combine the sugar, flour, and cornstarch in a bowl. Whisk until smooth and then add the yolks, whisking until lump-free.
• Remove the vanilla pod from the milk.
• Temper the egg mixture with the milk by pouring he milk little by little into the egg mixture while stirring to prevent scrambling.
• Once the egg mixture is tempered, return to the saucepan and bring to a boil.
• Boil for 1 minute, then remove from heat and stir in the butter. The cream is now ready to use or store in the fridge.
• FOR THE CHOCOLATE SAUCE.
• Place all the ingredients into a heavy‐bottomed saucepan and bring to a boil, making sure to stir constantly. Then reduce the heat to low and continue stirring with a wooden spoon until the sauce thickens.
• It may take 10‐15 minutes for the sauce to thicken, but you will know when it is done when it coats the back of your spoon.
• FOR THE CHOCOLATE GLAZE.
• In a small saucepan, bring the heavy cream to a boil. Remove from the heat and slowly begin to add the chocolate, stirring with a wooden spoon or spatula.
• Stirring gently, stir in the butter, piece by piece followed by the chocolate sauce.
• TO ASSEMBLE THE ECLAIRS.
• Slice the éclairs horizontally, using a serrated knife. Set aside the bottoms and place the tops on a rack over a piece of parchment paper.
• The glaze should be barely warm to the touch (between 95 - 104 degrees F or 35 - 40 degrees C, as measured on an instant read thermometer). Spread the glaze over the tops of the éclairs using a metal icing spatula. Allow the tops to set and in the meantime fill the bottoms with the pastry cream.
• Pipe or spoon the pastry cream into the bottoms of the éclairs. Make sure you fill the bottoms with enough cream to mound above the pastry. Place the glazed tops onto the pastry cream and wriggle gently to settle them.
• Serve immediately.

ECLAIRS

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.

ECLAIRS II

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease a cookie sheet.
• In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips.
• Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.
• For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners' sugar and 1 teaspoon vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.
• For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving.

CHOCOLATE ECLAIR TORTE

Steps:

• In a large saucepan, bring water and butter to a boil. Add flour all at once and stir until smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny., Line a large baking sheet with waxed paper. Draw a 10-in. circle on the waxed paper. Grease the paper. Drop batter by rounded tablespoonfuls just inside the circle outline. , Bake at 400° for 40-45 minutes or until golden brown. Transfer to a wire rack. Immediately prick with a fork and cool completely. Cut off top third of puffs. Pull out and discard soft dough from inside., For filling, in a large bowl, whisk milk, pudding mixes and vanilla for 2 minutes; let stand for 2 minutes or until soft-set. Fold in whipped topping. Place bottom ring of cream puffs on a serving platter. Spoon filling inside. Top with top ring. Refrigerate., For icing, in a microwave, melt chocolate and butter with milk; stir until smooth. Stir in vanilla. Add confectioners' sugar and stir until smooth. Cool for 5 minutes. Drizzle over top of cake. Serve immediately. Refrigerate leftovers.

GRAHAM CRACKER ECLAIR

Steps:

• Place milk and pudding in large bowl, whisk for 2 minutes. Let stand for 5 minutes.
• Meanwhile cover bottom of 9x13 pan with Graham Crackers, breaking rectangles to cover as much of the pan as possible, forming an even layer.
• Stir Whipped Topping in with Pudding, incorporate well. Pour half the mixture and repeat. Top with second layer with Graham Crackers. Refrigerate for 3 hours.
• Melt the Chocolate Frosting in microwave enough to pour, about 30 seconds. Mix frosting so that its pourable but not too hot. Pour over, spread and refrigerate until ready to serve. Optional to top with chopped nuts or shaved chocolate.

CHOCOLATE ECLAIR TORTE

Steps:

• Line bottom of 9x13-inch dish with crackers.
• Mix pudding and milk.
• Fold in whipped topping.
• Spoon layer of pudding mixture over crackers.
• Add another layer of crackers, then pudding mix again then final layer of crackers.
• Spread chocolate frosting over top.
• Chill in refrigerator for at least 2 hours.

CHOCOLATE ECLAIR TORTE (NOT THE GRAHAM CRACKER VERSION)

Steps:

• CRUST: Preheat oven to 450°F Grease a large jelly roll pan.
• Bring water and butter to a boil in a medium saucepan over medium heat.
• Add flour and beat until the mixture forms a ball.
• Cool 10 minutes.
• Beat in eggs.
• Spread crust mixture on the prepared pan.
• Bake for 20-30 minutes, or until firm.
• Don't overbake.
• FILLING: Mix the first 3 ingredients together with an electric mixer until smooth.
• Fold in Cool Whip.
• Spread on the cooled crust and chill for an hour or so to firm the filling.
• ICING: Using a medium saucepan or a double boiler, melt chocolate squares in butter over low to medium heat.
• Add the rest of the ingredients, adding more milk if necessary to achieve a smooth consistency.
• Drizzle over the filling.
• Chill before serving for a few hours.
• Store the torte in the refrigerator.

CHOCOLATE ECLAIR CAKE

Steps:

• Line the bottom of a 9x13 inch baking pan with graham crackers. In a large bowl, combine the milk and vanilla pudding according to directions on box. Fold in the whipped topping. Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan. Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.