Drizzled Chocolate Eclair Cake Recipes

CHOCOLATE ECLAIR CAKE

Steps:

• Line buttered 9 x 12 dish with graham crackers.
• Combine pudding mix with milk.
• Fold in Cool Whip.
• Pour half of the mixture over crackers.
• Add second layer of crackers.
• Add remaining pudding mixture.
• Add final layer of graham crackers.
• Over medium heat, melt chocolate glaze except for the powdered sugar.
• Remove from heat.
• Beat in 1-1/2 cups powdered sugar.
• Pour over crackers.
• Refrigerate overnight.

MINIATURE CHOCOLATE ECLAIRS

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.

DRIZZLED CHOCOLATE ECLAIR CAKE

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.

EASY CHOCOLATE GLAZE

Steps:

• Place the chocolate in a microwave safe bowl.
• Set the cook time to 2 minutes and start the microwave. Do not step away. Stop the microwave every 15-20 seconds and stir the chocolate with a rubber spatula. At first, the chocolate will still be solidified, but this will help to evenly distribute the heat.
• As soon as the chocolate is almost completely melted with only a few solid pieces left, remove it from the microwave. This will likely not take the full 2 minutes.
• Add the butter to the bowl and stir. The heat from the melted chocolate will melt the butter and the solid chocolate pieces to create a smooth glaze. Use immediately.

VANILLA ECLAIR CAKE

Steps:

• Pre-heat the oven to 400 degrees. Grease (lightly) a 9 X 13 baking dish. Set the Cool Whip out to thaw.
• In a medium saucepan, melt the butter in water, and bring to a boil.
• Remove from heat, and stir in the flour. Add one egg at a time, and mix well before adding the next.
• When all eggs have been added, blend well, and then spread the dough mixture into the 9 X 13 dish, covering the bottom and sides evenly.
• Bake for 25 to 30 minutes, or until crust is golden brown. Make sure not to bake the crust too long. Remove from oven and let cool. Crust will have puffed up in places, but don't push them down, it will settle as it cools, and the filling is added.
• To make the filling, place the cream cheese in the mixing bowl of a stand mixer.
• In a separate bowl, whisk the pudding mix with the heavy cream for 2 to 3 minutes, and place in the refrigerator until thick.
• When pudding is set (thick) slowly add it to the mixing bowl, and mix it with the cream cheese, until smooth and creamy.
• Place the filling mix in the refrigerator to completely chill.
• When the crust has cooled completely, pour filling on top of crust.
• Add the Cool Whip on top of the filling, and drizzle with the chocolate syrup.
• Place the dessert back in the refrigerator to chill before serving.
• Serve, and Enjoy!Makes approximately 12 to 15 servings (depending on how big the pieces are cut)

ECLAIR CAKE RECIPE

Steps:

• Preheat oven to 400. Lightly grease a 9"X13" glass baking pan. 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. Bake for 30-40 minutes or until golden brown. The crust will bubble up. FILLING: Make vanilla pudding with pudding mix and the milk. Beat for 3 minutes and then put in fridge to set. In separate bowl, whip the cream cheese. Once pudding is thick/set, then slowly add it to the 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. Serve with a drizzle of chocolate syrup.