King Cake Eclairs Recipes

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ECLAIR CAKE



Eclair Cake image

This is a very quick and simple no bake dessert cake. It uses graham crackers and a pudding mixture. It tastes just like an eclair, but there is enough for a crowd!! It is a great recipe for children who are learning to cook, there is no baking involved or any power kitchen tools. Just a bowl and a spoon!

Provided by Cathy Gordon

Categories     Desserts     Cakes

Time 4h25m

Yield 14

Number Of Ingredients 5

2 (3.5 ounce) packages instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
3 cups milk
1 (16 ounce) package graham cracker squares
1 (16 ounce) package prepared chocolate frosting

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.

Nutrition Facts : Calories 394.9 calories, Carbohydrate 64.6 g, Cholesterol 4.2 mg, Fat 14.2 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 6.5 g, Sodium 481.2 mg, Sugar 45.6 g

KING CAKE ECLAIRS



King Cake Eclairs image

This recipe was created by chefs Slade Rushing and Allison Vines-Rushing of the Longbranch in Abita Springs, Louisiana. It's part of a special menu they created for Epicurious's [Wine.Dine.Donate](/articlesguides/entertaining/winedinedonate) program.

Provided by Allison Vines-Rushing

Yield Makes 10 servings

Number Of Ingredients 20

1 cup plus 1 teaspoon whole milk
1/2 cup (1 stick) unsalted butter, cut into cubes
1 tablespoon sugar
1 teaspoon cinnamon, preferably freshly grated
1 teaspoon nutmeg, freshly grated
1 teaspoon salt
1 1/2 cups all-purpose flour
6 to 7 large eggs
4 large egg yolks
1/2 cup granulated sugar
6 tablespoons cornstarch
4 cups heavy cream
4 ounces cream cheese, room temperature
2 tablespoons freshly squeezed satsuma* juice (from 1 satsuma)
1 teaspoon satsuma zest (from 2 satsumas)
1 cup confectioner's sugar, sifted
Gold-tinted sugar sprinkles** (optional)
*Satsumas, a member of the mandarin orange family, are native to Japan but grow profusely in Louisiana. The small, sweet fruit is available at some supermarkets, but if unavailable, tangerines make a good substitute.
**Gold-tinted sugar sprinkles are available at www.wilton.com.
large pastry bag, 1/2-inch-tip, and 1/4-inch tip.

Steps:

  • Preheat oven to 400°F. Line 2 large baking sheets with parchment paper.
  • In medium saucepan, combine 1 cup milk, butter, sugar, cinnamon, nutmeg, and salt. Bring to boil over moderate heat, stirring with wooden spoon until butter is melted. Add flour all at once and cook, beating constantly with wooden spoon, until mixture pulls away from sides of pan and forms ball, about 15 seconds.
  • Transfer dough to bowl of standing electric mixer fitted with paddle attachment. Beat in 5 eggs one at a time, beating well after each addition. Check consistency by lifting spoonful of dough; dough should form soft peaks and fall from spoon in slow, bending hook. If dough is too stiff, beat in 6th egg.
  • Spoon batter into large pastry bag fitted with 1/2-inch tip. Pipe 5-inch-long, 1-inch-wide logs onto baking sheets, leaving 2 inches between each log.
  • In small bowl, whisk together 1 egg and 1 teaspoon milk to make egg wash. Brush each éclair with egg wash and bake 15 minutes, switching position of sheets halfway through baking. Lower oven temperature to 325°F and bake until puffed and golden brown, about 10 more minutes.
  • Remove éclairs and turn off oven. Using small, sharp knife, cut small slit in 1 long side of each éclair. Return éclairs to oven, propping door slightly open, for 5 minutes. Transfer baking sheets to rack to cool.
  • Have ready large bowl half full of ice water. In medium bowl, whisk together egg yolks, sugar, and cornstarch. In heavy medium saucepan over moderate heat, bring cream to boil. In stream, pour 2 cups hot cream into egg mixture, whisking constantly to prevent curdling. Whisk mixture into remaining cream in saucepan and place over medium heat. Cook, stirring constantly with wooden spoon to prevent boiling, until pastry cream thickens enough to coat back of spoon, about 3 to 4 minutes. Remove pan from heat and set in bowl filled with ice water. Cool pastry cream, stirring occasionally, until thick and cool, about 30 minutes.
  • In large mixing bowl, whisk together cream cheese and cooled pastry cream. Transfer to pastry bag fitted with a 1/4-inch-tip and set aside.
  • In medium bowl, combine satsuma juice and zest. Slowly whisk in confectioner's sugar until thoroughly combined.
  • Pipe pastry cream into éclairs through slits in sides. Using small pastry brush, spread glaze over top of each éclair, then dust with gold sugar sprinkles, if desired, and serve.

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