Chocolate Eclair Hearts Recipes

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CHOCOLATE ECLAIR HEARTS



Chocolate Eclair Hearts image

Bake some sweet hearts for your sweetheart. In a twist on traditional oblong eclairs, the light French pastry known as pate a choux is piped into heart shapes and filled with milk-chocolate whipped cream. Topped with a glossy layer of dark chocolate glaze, these treats are perfect after a dinner party or dining a deux.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 2 dozen

Number Of Ingredients 13

1 1/4 cups bread flour
1/4 cup plus 1 tablespoon best-quality unsweetened Dutch-process cocoa powder
1 1/4 cups whole milk
1/2 cup (1 stick) unsalted butter, cut into tablespoons
1/4 cup granulated sugar
1/2 teaspoon salt
Vegetable-oil cooking spray
4 ounces best-quality milk chocolate, coarsely chopped
2 cups heavy cream
3 tablespoons granulated sugar
9 ounces best-quality bittersweet chocolate (at least 61 percent cacao), coarsely chopped
1 cup heavy cream
1 1/2 tablespoons corn syrup

Steps:

  • Preheat oven to 425 degrees. Using a 2 1/2-inch heart cookie cutter and a pencil, trace 12 hearts on a piece of parchment paper, spacing 1 inch apart. Repeat with another piece of parchment. Lightly coat 2 rimmed baking sheets with cooking spray; line with prepared parchment, traced side down. Set aside.
  • Make the pate a choux: Sift flour and cocoa powder into a medium bowl. Put milk, butter, sugar, and salt into a large saucepan. Bring to a boil over medium heat, stirring until sugar has dissolved. Remove from heat, and add flour mixture all at once. Stir vigorously with a wooden spoon until flour has been incorporated.
  • Set pan over medium-low heat. Continue to cook, stirring, until dough pulls away from sides of pan and forms a ball, about 1 minute. Transfer dough to the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed until just warm to the touch.
  • Raise speed to medium. Add eggs, one at a time, mixing well after each addition. Transfer dough to a pastry bag fitted with a 1/4-inch plain tip (such as Ateco #802). Pipe onto prepared parchment, tracing outlines of hearts and then filling centers. Pipe another heart on top of first layer.
  • Place hearts in oven. Reduce temperature to 400 degrees. Bake 10 minutes, then rotate sheets. Reduce to 350 degrees; bake 7 minutes. Transfer baking sheets to wire racks to cool slightly. Turn off oven.
  • Using a serrated knife, halve hearts horizontally. Arrange, cut sides down, on wire rack. Place rack on baking sheet; transfer to oven. Prop open door slightly, and let hearts cool completely, 45 to 60 minutes. Remove from oven; set aside.
  • Make the filling: Prepare an ice-water bath; set aside. Pulse chocolate in a food processor until finely chopped. Put 1 cup cream and the sugar into a medium saucepan. Bring to a simmer, stirring until sugar has dissolved. Add hot cream mixture to the food processor. Carefully pulse until completely smooth. Transfer to a large bowl set in the ice-water bath. Let cool completely, whisking occasionally, 30 to 45 minutes. Pour through a fine sieve into a medium bowl.
  • Put chocolate cream into the bowl of an electric mixer fitted with the whisk attachment. Add remaining cup cream. Beat on low speed until medium peaks form (do not overbeat).
  • Make the glaze: Pulse chocolate in a food processor until finely chopped. Put cream and corn syrup into a medium saucepan. Bring to a simmer, stirring until syrup has dissolved. Add hot cream mixture to the food processor. Carefully pulse until completely smooth. Pour through a fine sieve into a bowl; use a rubber spatula to eliminate air bubbles.
  • To assemble: Spoon glaze over tops of hearts. Let stand until set, about 10 minutes. Meanwhile, spread filling onto cut sides of bottoms of hearts. Sandwich tops and bottoms. Serve immediately, or refrigerate, uncovered, up to 4 hours.

CHOCOLATE ECLAIR DESSERT



Chocolate Eclair Dessert image

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

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

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

HEART'S DELIGHT ECLAIR



Heart's Delight Eclair image

This lovely and luscious treat is rumored to have been the favorite dessert of European royalty long ago. I know that it's won the hearts of everyone I've ever made it for. Enjoy! -Lorene Milligan, Chemainus, British Columbia

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 10

1 package (17.3 ounces) frozen puff pastry, thawed
3 cups cold 2% milk
1 package (5.1 ounces) instant vanilla pudding mix
2 cups heavy whipping cream
1 teaspoon vanilla extract, divided
1 cup confectioners' sugar
1 tablespoon water
1/4 teaspoon almond extract
1/2 cup semisweet chocolate chips
1 teaspoon shortening

Steps:

  • Preheat oven to 400°. Cut an 11-in. heart-shaped pattern out of parchment or waxed paper., On a lightly floured surface, roll each pastry sheet into a 12-in. square. Using pattern and a sharp knife, cut a heart from each sheet; place on greased baking sheets. Bake until golden brown, 12-15 minutes. Remove to wire racks to cool completely., In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set, about 5 minutes. In another bowl, beat cream and 1/2 teaspoon vanilla until stiff peaks form; lightly fold into pudding. , Split each pastry heart into 2 layers; reserve 1 of the top layers. Place 1 of the remaining layers on a serving plate; spread with a third of the pudding mixture. Repeat twice; top with reserved layer., Mix confectioners' sugar, water, almond extract and remaining vanilla until smooth; spread over top pastry., In a microwave, melt chocolate chips and shortening; stir until smooth. Pipe or drizzle over top as desired. Refrigerate until set.

Nutrition Facts : Calories 488 calories, Fat 29g fat (14g saturated fat), Cholesterol 50mg cholesterol, Sodium 252mg sodium, Carbohydrate 53g carbohydrate (27g sugars, Fiber 3g fiber), Protein 6g protein.

HEARTS DELIGHT ECLAIR - MADE WITH PUFF PASTRY SHEETS



Hearts Delight Eclair - Made With Puff Pastry Sheets image

Originally found in Taste of Home magazine, listed as a "runner up" in one of their contests. Submited by Lorene Milligan of Chemainus, British Columbia. As a surprise for a good friend, it was a part of a carry in meal I prepared for her and her family for her birthday and has been requested over and over by everyone who has tried it since. Today I do not cut into a heart shape but instead leave it as a square (to get it to go as far as I can!) Ready made puff pastry sheets make this a breeze to prepare and the appearance is VERY elegant! A real show-stopper!

Provided by Lady Dancer

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 10

17 1/4 ounces frozen puff pastry, thawed
3 cups cold milk
1 (5 1/8 ounce) package vanilla instant pudding mix
2 cups whipping cream
1 teaspoon vanilla extract, divided
1 cup confectioners' sugar
2 -3 tablespoons water (to spreading consistency)
1/4-1/2 teaspoon almond extract (to taste, we like 1/2)
1/2 cup semi-sweet chocolate chips
1 teaspoon shortening

Steps:

  • On a lightly floured surface, roll each puff pastry sheet into a 12 inch square.
  • Place on ungreased cookie sheets.
  • (Original recipe calls for: "Using an 11 inch heart pattern, cut each pastry into a heart shape" - either way works well).
  • Bake at 400 degrees for 12-15 minutes or until golden brown. (Do not underbake - it's a good idea to check your oven temperature. If underbaked, the pastry will fall.).
  • Remove to wire rack to cool.
  • Meanwhile, whisk milk and pudding mix until thickened, 1-2 minutes.
  • In a mixing bowl, beat cream and 1/2 t vanilla until stiff peaks form. Carefully fold into pudding until consistent color but do not over stir.
  • Split puff pastry sheets horizontally with a serrated knife.
  • Place one layer on a serving plate and top with 1/3 of the pudding mixture.
  • Repeat twice.
  • Top with remaining pastry.
  • In a small bowl combine confectioners sugar, water, almond extract and remaining vanilla and stir until smooth. (If necessary you can use a few drops more water if you find it difficult to spread but do not thin too much or you lose the white color which adds to its appearance).
  • Carefully spread over top of dessert.
  • Melt chocolate chips and shortening. Pipe in diagonal lines in one direction over frosting (if you don't have tips for piping, place in a plastic zip lock baggie,seal the bag and cut a small piece off the corner of the baggie to do the piping).
  • Refrigerate until set - (remove from fridge about 15-20 minutes before serving to soften the top for easy cutting)
  • This holds well overnight but we never seem to have any leftovers to keep any longer than that!

Nutrition Facts : Calories 523.3, Fat 35, SaturatedFat 15.8, Cholesterol 62.9, Sodium 321.9, Carbohydrate 48.1, Fiber 1, Sugar 25.2, Protein 6.1

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