ECLAIR CAKE
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
Time 4h25m
Yield 14
Number Of Ingredients 5
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
CHOCOLATE ECLAIR DESSERT
This is a no-bake pudding dessert that's so quick and easy to make--everyone loves it. I always keep the ingredients on hand in case I need a quick dessert. It's best if it sits overnight before serving.
Provided by KBehrens2
Categories Desserts Chocolate Dessert Recipes
Time 2h15m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 400.5 calories, Carbohydrate 65.6 g, Cholesterol 4.9 mg, Fat 13.7 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 6.4 g, Sodium 481.3 mg, Sugar 47.1 g
ECLAIR CAKE WITH CHOCOLATE GANACHE
A delicious, creamy filling on top of a light choux pastry gets glazed with a rich chocolate ganache. This dessert sounds fancy but it is so easy to make and it's a definite crowd-pleaser!
Provided by Laney Jane
Categories Desserts Frostings and Icings Chocolate
Time 2h40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish. Place a mixing bowl in the freezer to chill.
- Combine the water, butter, and salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and stir in the flour. Cook and stir until the mixture pulls away from the sides of the pan and forms a ball. Transfer the mixture to a mixing bowl and beat in the eggs, one at a time, until fully incorporated. Spread the dough evenly in the bottom of the baking dish.
- Bake the pastry in the preheated oven until golden brown, 25 to 30 minutes. (The dough will rise and make a boat shape, but should drop as it cools.) Cool completely on wire rack.
- Remove the chilled mixing bowl from the freezer and pour in 2 cups of cold whipping cream. Whip until the cream thickens, about 1 minute; stir in the confectioners' sugar and the vanilla extract. Continue to whip until the cream forms stiff peaks. Refrigerate the whipped cream while you mix the pudding.
- Pour the pudding mixes and the milk into a mixing bowl and stir until creamy. Fold in the whipped cream. Spread the filling over the cooled crust and refrigerate.
- Place the chopped chocolate in a heat-proof bowl. Bring 1 cup of cream almost to a boil in a small saucepan over medium heat. Pour the hot cream over the chocolate and allow it to soften for 1 minute. Whisk the mixture until smooth. Let the mixture cool slightly to thicken, about 10 minutes. Pour the ganache over the cream filling, spreading to cover the entire surface. Return the pan to the refrigerator and chill for at least 1 hour before serving.
Nutrition Facts : Calories 530.4 calories, Carbohydrate 39.6 g, Cholesterol 160.5 mg, Fat 38.9 g, Fiber 1.8 g, Protein 6.9 g, SaturatedFat 23.7 g, Sodium 400 mg, Sugar 24.7 g
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 ECLAIR CAKE
This chocolate eclair cake takes the decadence of a classic pastry and turns it into a simple and delicious homemade dessert! This no-bake dessert is perfect for summertime.
Provided by Julie Clark
Categories Dessert
Number Of Ingredients 5
Steps:
- In a large bowl, whisk together the pudding and the milk.
- Stir in the Cool Whip.
- Line the bottom of a 9x13 baking pan with 7 graham crackers.
- Pour half of the pudding mix over the graham crackers.
- Add another layer of graham crackers on top of the pudding.
- Pour the rest of the pudding mix over the crackers.
- Add one last layer of graham crackers on top.
- Remove the foil cover off the frosting container. Heat for 30 seconds in the microwave. Use a knife to mix the frosting. This is to soften the frosting so it is easier to spread. You don't want it hot and totally melted, just softened so you can easily spread it.
- Spread the frosting over the graham crackers carefully.
- Refrigerate for at least 8 hours or overnight.
Nutrition Facts : Calories 261 kcal, Carbohydrate 41 g, Protein 4 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 8 mg, Sodium 221 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
CHOCOLATE ECLAIR CAKE
My favorite person in the world, my second mom Patty, gave me this easy and delicious recipe. Its the best.
Provided by mspms
Categories Desserts Chocolate Dessert Recipes
Time 12h20m
Yield 24
Number Of Ingredients 5
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.
Nutrition Facts : Calories 265.1 calories, Carbohydrate 40.3 g, Cholesterol 3.3 mg, Fat 10.8 g, Fiber 0.6 g, Protein 3.1 g, SaturatedFat 5.9 g, Sodium 287.2 mg, Sugar 29.2 g
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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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- For Pastry Cream:Whisk together sugar and cornstarch in a medium saucepan. In separate bowl, whisk together milk and egg yolks until combined. Add milk mixture to saucepan with 2 Tbsp. butter. Place saucepan over medium-high and whisk constantly until mixture begins to boil. Continue whisking for 30 seconds until mixture is thick. Remove from heat, and stir in 1 Tbsp. butter and vanilla. Transfer mixture to refrigerator.
- For Pastry Decorations:Preheat oven to 400°F. Prepare 1 piping bag with plain 1/2-inch piping tip. Combine butter, sugar, salt, and water in a saucepan over medium-high. Bring to boil, add flour, and stir vigorously until dough comes together and a dry film coats the bottom of the pan, about 2 minutes. Remove from heat and set aside for 3 minutes. Add one egg, and stir vigorously until fully incorporated. Add another egg and stir again until smooth, shiny, and thick. Place in piping bag, and pipe 1 1/4-inch-diameter rounds on a parchment paper-lined baking sheet. Using a damp finger, press down any peaks of dough so the surface of each round is perfectly domed. Bake for 10 minutes, lower oven temperature to 350°F and bake until golden brown, 15-18 minutes. Cool completely before cutting each puff in half horizontally, removing tops and dusting with powdered sugar. Set aside. Place bottoms in a food processor, and pulse until pastry becomes fine crumbs. Transfer to a baking sheet, and b
- For Cake Layers:Preheat oven to 350°F. Grease three 9-inch round cake pans. In a medium-sized bowl, whisk together flour, baking powder, and salt. Set aside. In a stand mixer, cream together butter, shortening, and sugar until light in color, about 3 minutes. Add eggs one at a time, waiting until each egg is fully incorporated before adding the next. Beat on medium-high for 3 minutes. In a separate bowl, combine buttermilk, oil, and vanilla. With mixer on low, slowly stream buttermilk mixture into butter mixture. Increase to medium speed and beat until light and fluffy, about 5 minutes. Add flour mixture and mix until combined, about 1 minute. Pour into prepared cake pans, and bake until lightly golden and a toothpick inserted into the center comes out clean, about 30 minutes. Cool in pans for 10 minutes before removing to a wire rack to cool completely.
- For Eclair Buttercream:Cream together butter and powdered sugar until lightened in color, about 3 minutes. Add vanilla and salt. Then add 6 Tbsp. prepared Pastry Cream and the toasted pastry crumbs from Step 2. Beat until combined. Place buttercream into piping bags.
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- Whisk together pudding mix and milk; add whipped topping, stirring until mixture thickens. Spread half of pudding mixture over graham crackers. Repeat layers with one-third of graham crackers and remaining pudding mixture. Top with remaining graham crackers. Spread with chocolate frosting. Cover and chill 8 hours.
- Note: To lighten, use reduced-fat graham crackers, sugar-free pudding mix, fat-free milk, and fat-free frozen whipped topping.
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