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
CHOCOLATE ECLAIR DESSERT
"My father, who's diabetic, loves chocolate and baked goods," explains Owen Jack Hiatt of Colorado Springs, Colorado. "Our whole family can enjoy this beautiful mouthwatering dessert."-Owen Jack Hiatt, Colorado Springs, Colorado
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- In a saucepan, bring water and butter to a boil, stirring constantly until butter is melted. Reduce heat to low; add the flour. Stir vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. Remove from the heat. , Add eggs, one at a time, beating well after each addition until the batter becomes smooth. Spread into a greased and floured 13-in. x 9-in. baking pan. Bake at 400° for 30 minutes or until puffed and golden. Immediately remove from pan and cut in half horizontally. Cool completely. , For filling, beat the pudding mix, milk and cream cheese in a bowl until smooth. Just before serving, place bottom eclair layer on a serving platter; cover with filling. Replace top layer and drizzle with chocolate syrup.
Nutrition Facts : Calories 175 calories, Fat 10g fat, Cholesterol 65mg cholesterol, Sodium 312mg sodium, Carbohydrate 15g carbohydrate, Fiber 6g protein.
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
THELMA'S CHOCOLATE ECLAIR
I love eclairs, but making the actual pastry is difficult. So I came up with this recipe as a substitute. It still satisfies my cravings with the same wonderful flavors. -Thelma Beam, Esbon, Kansas
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- Line a 13x9-in. dish with half of the graham crackers, breaking crackers to fit as needed., Whisk milk and pudding mixes 2 minutes; let stand until soft-set, about 2 minutes. Fold in whipped topping; spread evenly over crackers. Top with remaining crackers., In a microwave-safe bowl, microwave chocolate and butter until melted; stir until blended. Stir in remaining ingredients. Spread over top. Refrigerate, covered, 8 hours or overnight.
Nutrition Facts : Calories 238 calories, Fat 8g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 229mg sodium, Carbohydrate 38g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
CLASSIC CHOCOLATE ÉCLAIRS
Master pâte à choux (choux pastry dough) and a world of dreamy, airy desserts opens up to you: éclairs, croquembouches, profiteroles, gougères and even churros. Choux pastry dough is unique in that it is typically prepared in a saucepan over heat, which might sound intimidating, but it is much more approachable than you might think. If you don't have a pastry bag, you can use a resealable plastic bag to pipe these éclairs - or turn them into cream puffs by simply dropping the dough in 2-tablespoon scoops about 3 inches apart onto a baking sheet. The pastry starts to soften as soon as the éclair is filled with custard, so indulge immediately. It won't be difficult. Save any leftover chocolate glaze in the refrigerator. Reheated, it makes perfect hot fudge sauce.
Provided by Samantha Seneviratne
Categories pastries, dessert
Time 2h
Yield 12 to 14 éclairs
Number Of Ingredients 17
Steps:
- Prepare the custard: Stir together the egg yolks, sugar, cornstarch and kosher salt in a medium saucepan until smooth. Whisk in the milk and 1/2 cup heavy cream. Add the vanilla bean and seeds and the butter and bring the mixture to a simmer over medium heat. Set a fine-mesh sieve over a large heatproof bowl.
- Cook the mixture over medium-low heat, stirring constantly and making sure to get the edges, until the mixture begins to thicken, 2 to 4 minutes. (It's helpful to have both a spatula and a whisk handy while making the custard. Switch between the two.) Let it come up to a very slow boil and cook for 1 minute more. Strain the custard through the sieve into the bowl. Press plastic wrap directly onto the surface of the custard and refrigerate until chilled, at least 1 1/2 hours.
- Prepare the puffs: Bring the butter, sugar, salt and 3/4 cup/175 milliliters water to a simmer over medium heat in a medium saucepan, stirring with a wooden spoon. As soon as it comes to a boil, add the flour, stirring constantly, until the dough forms a ball and pulls away from the sides of the pan, about 1 minute. Remove the pan from the heat and let the mixture cool for 3 to 4 minutes, stirring the dough occasionally.
- Heat oven to 450 degrees. Add the eggs to the dough in the pan, one at a time, stirring vigorously between each addition with a wooden spoon. The dough will break apart and slide around in the pot before it comes back together. Transfer the dough to a piping bag fitted with a large round or star tip. (The author used Ateco #826.)
- Line two baking sheets with parchment paper. Pipe the dough into 4 1/2-inch-by-3/4-inch lengths about 3 inches apart. With a damp fingertip, flatten any points. Bake until éclairs are deep golden brown and puffed, rotating the sheets halfway through, 22 to 25 minutes. They should be very light and crisp. Turn the oven off. Poke each éclair on either end with a toothpick to allow some steam to release. Return the puffs to the oven and prop the door open a crack with a wooden spoon. Allow the puffs to dry out in the oven, about 15 minutes. Transfer baking sheet to a wire rack to cool completely.
- Prepare the glaze: Bring the heavy cream and salt to a simmer over medium heat. Remove from the heat and stir in the chocolate and corn syrup. Let the mixture stand for 1 minute and then whisk to make a smooth sauce.
- To finish the custard, whip the remaining 1/4 cup heavy cream to soft peaks. Whisk the cooled custard to loosen it, then fold in the whipped cream. Transfer the custard to a pastry bag fitted with a fluted tip. Slice the top third off each éclair and fill the bases of the éclairs with custard. Dip the tops of the éclairs in the glaze and set them on top of the custard-filled bases. Serve immediately.
Nutrition Facts : @context http, Calories 279, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 20 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 11 grams, Sodium 165 milligrams, Sugar 16 grams, TransFat 0 grams
EASY CHOCOLATE ECLAIR PIE
Make and share this Easy Chocolate Eclair Pie recipe from Food.com.
Provided by Chef Eileen
Categories Dessert
Time P1DT15m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Spray a 9x13 pan with cooking spray.
- Layer bottom of pan with graham crackers.
- In large bowl,mix together pudding and 3 cups of milk.
- Beat until mixture begins to thicken.
- Fold in whipped topping.
- Spread evenly over graham crackers.
- Add another layer of graham crackers over pudding mixture.
- Mix remaining 2 tablespoons of milk with chocolate frosting.
- Spread evenly over top layer of graham crackers.
- Refrigerate overnight.
Nutrition Facts : Calories 577.8, Fat 22.1, SaturatedFat 9.4, Cholesterol 36.1, Sodium 713.2, Carbohydrate 90.1, Fiber 1.6, Sugar 62.5, Protein 7.5
CHOCOLATE ECLAIR PIE
Make and share this Chocolate Eclair Pie recipe from Food.com.
Provided by BCG Cookbook
Categories Dessert
Time 10h20m
Yield 12 squares, 12 serving(s)
Number Of Ingredients 9
Steps:
- Butter a 9x13 pan.
- Line bottom with graham crackers.
- In mixer (or with whisk), mix 3 cups of milk, 2 small packages of instant french vanilla pudding and approximately 9 oz. cool whip (thawed).
- Pour 1/2 over crackers, then another layer of crackers, remainder of pudding, another layer of cracker, then topping.
- Topping in mixer: 2 oz. choco bake (2 packages), 2 teaspoons of Karo corn syrup, 1 teaspoon of vanilla, 3 Tablespoons of softened butter, 1 1/2 cups of powdered sugar, 3 Tablespoons of milk (add more if needed).
- Refrigerate 10-24 hours.
Nutrition Facts : Calories 213.6, Fat 9.9, SaturatedFat 7.4, Cholesterol 16.2, Sodium 157.2, Carbohydrate 29.5, Sugar 25.9, Protein 2.3
CHOCOLATE ECLAIR PIE
Steps:
- Chocolate:
- Boil all ingredients 1 minute, set aside.
- Pudding
- Mix the pudding mix and milk well. Then fold in the Cool Whip.
- In a 9 x 13 pan, layer the following:
- 1 layer whole graham crackers
- 1 layer 1/2 pudding mixture
- 1 layer graham crackers
- 1 layer other 1/2 pudding mixture
- 1 layer whole graham crackers
- Pour chocolate over the top, refrigerate.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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