MINIATURE CHOCOLATE ECLAIRS
Eclairs filled with chocolate pudding and frosted with a semisweet chocolate glaze.
Provided by BIDDYBUG
Categories Bread
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- Prepare pudding with milk according to package directions. Chill 1 hour in refrigerator.
- Preheat oven to 400 degrees F (200 degrees C). Grease baking sheets.
- In a heavy saucepan, combine 1/2 cup butter, water and salt over medium-high heat. Bring to a boil, then reduce heat to low. Pour in flour all at once and stir vigorously until fully incorporated and mixture forms a ball. Remove from heat, let rest 5 minutes. Then beat in eggs, one at a time, until well combined.
- Drop dough into twelve equal mounds on baking sheets. Spread each mound into a 4x1/2 inch rectangle.
- Bake in preheated oven 35 minutes, until golden. Remove from oven and make a one-inch slit in the side of each eclair. Reduce heat to 375 degrees F (190 degrees C). Return eclairs to oven for 10 minutes. Transfer to a wire rack to cool completely.
- Prepare icing while eclairs are cooling. Heat 2 tablespoons butter with chocolate in a small saucepan over medium heat, stirring until melted. Remove from heat and stir in confectioners' sugar, 2 tablespoons milk and vanilla. Set aside.
- To assemble: Slice each eclair in half lengthwise. Spoon about 1 tablespoon chocolate pudding into the bottom half of each eclair. Replace tops and frost with chocolate icing. Chill until serving.
Nutrition Facts : Calories 240.4 calories, Carbohydrate 24.4 g, Cholesterol 91.5 mg, Fat 13.9 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 8.1 g, Sodium 142.3 mg, Sugar 14.4 g
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.
NO-BAKE CHOCOLATE ECLAIR CAKE
Chocolate graham crackers layered between creamy vanilla custard, topped with chocolate glaze. Very rich and habit forming. Everyone I have made this for has fallen in love with it!
Provided by Linda Rex
Categories Desserts Chocolate Dessert Recipes
Time 2h25m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 413.7 calories, Carbohydrate 65.2 g, Cholesterol 10.4 mg, Fat 15.4 g, Fiber 2 g, Protein 4.8 g, SaturatedFat 10.4 g, Sodium 385.3 mg, Sugar 49.7 g
CHOCOLATE MINT ECLAIR DESSERT
My college roommate gave me this recipe, which I lightened up a little. You can try other pudding flavors, but I think the combination of mint and chocolate is perfect for the holidays. -Renee Ratcliffe of Charlotte, North Carolina
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 15 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 244 calories, Fat 7g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 296mg sodium, Carbohydrate 41g carbohydrate, Fiber 1g fiber), Protein 4g protein.
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
MINT CHOCOLATE CHIP ÉCLAIRS
These Mint Chocolate Chip Éclairs are perfect for any season and have just the right amount of sweetness to make anyone happy.
Provided by Karlee Flores
Time 1h35m
Number Of Ingredients 1
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.
CHOCOLATE MINT ECLAIR
Picked up a St. Paddy's Day cookbook at the grocery and this was in it. A twist on the many mock eclair recipes this one with mint flavors and flavored graham crackers. Very pretty and really yummy! Cooking time is chilling time.
Provided by LAURIE
Categories Dessert
Time 2h20m
Yield 12-14 serving(s)
Number Of Ingredients 12
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.
CHOCOLATE-MINT ECLAIR LAYERED DESSERT
Easy eclair-style layered desserts are hot-and it's no wonder! This creamy chocolate-mint crowd-pleaser is an easy no-bake recipe with charm and flavor.
Provided by My Food and Family
Categories Home
Time 4h30m
Yield 24 servings
Number Of Ingredients 10
Steps:
- Combine cookie crumbs, 2 Tbsp. sugar and butter; press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
- Mix cream cheese, remaining sugar, 2 Tbsp. milk and mint extract 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 200, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 20 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0.6432 g, Sugar 0 g, Protein 3 g
MINI CHOCOLATE ECLAIRS
A bite-sized gourmet dessert that will delight your guests!
Provided by Paula Deen
Time 30m
Yield 30
Number Of Ingredients 10
Steps:
- Heat water and margarine to boiling point. Add flour and stir constantly until mixture is smooth and forms a ball when tested in cold water. Remove from heat and let cool. Beat in 4 eggs, one at a time. Drop dough from teaspoon to form small eclairs onto greased cookie sheet. Bake at 400 °F for approximately 30 minutes or until light brown. Set aside to cool.
- Prepare filling by combining milk, sugar, salt and flour; cook slowly until thickens. Add 3 beaten eggs and continue to cook until mixture is even thicker. Remove from heat, cool and add vanilla. With a serrated knife, slice pastry puffs longwise, but not all the way through. Pipe custard mixture into the center. Melt chocolate for icing, add sugar and cream. Cook over medium heat until soft ball stage. Let cool and beat until smooth. Ice tops of the eclairs.
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EASY CHOCOLATE ECLAIR RECIPE - ENTERTAINING WITH BETH
From entertainingwithbeth.com
Reviews 65Calories 196 per servingCategory Desserts
- Make The Shells. Eclair shells are made from choux pastry which is the basis for so many delicious French desserts like Profiteroles another great recipe for entertaining!
- Make the Pastry Cream. Pastry cream is a great recipe to master because you can use it for many wonderful French desserts like fruit tarts or use it as a base for other flavorings like Pistachio Pastry Cream or Coconut Cream for Coconut Cream Pie.
- Filling the Shells. Then comes the fun part of filling them and dipping them in chocolate! Pierce bottom of éclairs with ¼” serrated tip, screwing the tip into the éclair to form a hole.
- Dipping the Eclairs. In a large heat-safe bowl place the chocolate chips, pour the hot cream over the chocolate chips, and allow to stand for 2-4 mins.
- Refrigerate The Eclairs. Eclairs are best enjoyed when they are nicely chilled! It's also the great part about deserving this dessert since all the prep is done in advance.
MINT CHOCOLATE ECLAIR CAKE - PLAIN CHICKEN
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5/5 (2)Category DessertCuisine AmericanTotal Time 15 mins
- In a bowl, combine pudding mix and milk, add few drops of green food coloring, and 3/4 teaspoon mint extract; beat at medium speed with an electric handheld mixer for 2 minutes. Fold in whipped topping.
- Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of the pudding layer. Pour over the remaining half of the pudding mixture and cover with another layer of graham crackers.
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4.1/5 (8)Total Time 2 hrs 50 mins
- Preheat the oven to 425°F. Lightly grease (or line with parchment) two baking sheets., To make the choux pastry (éclair shells): Combine the water, butter, and salt in a medium-sized saucepan, heat until the butter has melted, and bring to a rolling boil., Remove the pan from the heat, and add the flour all at once, stirring vigorously., Return the pan to the burner and cook over medium heat, stirring all the while, until the mixture smooths out and follows the spoon around the pan; this should take less than a minute., Remove the pan from the heat, and let the mixture cool for 5 to 10 minutes.
- If you have a digital thermometer, the temperature should be below 125°F., Transfer the mixture to a mixer, and beat in the eggs one at a time; it'll look curdled at first, but when you add the last egg it should become smooth.
- Beat for at least 2 minutes after adding the last egg., If you have a pastry bag, pipe the batter into 5" logs about 3/4" in diameter.
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- Place a layer of graham crackers in bottom of a 9x13 dish. Spread 1/2 filling mixture on top. Repeat with another layer of graham crackers, add rest of filling, top with final layer of graham crackers.
- To make the topping, bring cocoa, milk and sugar to a roiling boil. Let topping boil for one full minute, stirring frequently.
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