Chocolate Eclair Recipes

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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

CHOCOLATE ECLAIRS



Chocolate Eclairs image

Provided by Food Network

Categories     dessert

Time 1h16m

Yield 13 to 15 eclairs

Number Of Ingredients 14

Pinch salt
1 cup water
4 ounces butter
1 cup flour
5 eggs
4 cups milk
1 1/2 cups sugar
Pinch salt
12 egg yolks
6 tablespoons flour
4 tablespoons cornstarch
Vanilla
5 ounces bittersweet chocolate
2 ounces butter

Steps:

  • Pate a Choux: Preheat oven to 425 degrees F.
  • Bring salt, water, and butter to a boil. Add flour all at once and stir until it forms a film on the bottom of the pot. Cool mixture and add eggs 1 at a time until completely incorporated. Pipe 5 to 6 inch rods of the mixture onto a lightly greased sheet pan. Bake for 17 minutes. Turn oven down to 350 degrees for 15 more minutes.
  • Pastry Cream: Scald milk with 3/4-cup sugar and salt. Whisk yolks and remaining 3/4-cup sugar until pale and ribboning. Whisk in flour and cornstarch. Slowly, while whisking, pour in scalded milk. Return all to stove and stir with wooden spoon until thick and 1 or 2 bubbles form. Put mixture in a bowl and add vanilla. Cover with plastic wrap and refrigerate until set, about 1 hour.
  • Ganache: Melt chocolate and butter together over low heat, stirring constantly.
  • Using a paring knife, poke a hole into 1 end of each eclair shell. Put a small open tip on a pastry bag and fill bag with cream. Squirt cream into each shell until eclairs feel heavy. Dip top of each filled eclair into chocolate ganache. Serve cold or at room temperature.

CHOCOLATE ECLAIRS



Chocolate Eclairs image

With creamy filling and fudgy frosting, this chocolate eclair recipe is extra special. -Jessica Campbell, Viola, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 9 servings.

Number Of Ingredients 16

1 cup water
1/2 cup butter, cubed
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs, room temperature
FILLING:
2-1/2 cups cold whole milk
1 package (5.1 ounces) instant vanilla pudding mix
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
FROSTING:
2 ounces semisweet chocolate
2 tablespoons butter
1-1/4 cups confectioners' sugar
2 to 3 tablespoons hot water

Steps:

  • Preheat oven to 400°. In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Using a tablespoon or a pastry tube with a #10 or large round tip, form dough into nine 4x1-1/2-in. strips on a greased baking sheet. Bake 35-40 minutes or until puffed and golden. Remove to a wire rack. Immediately split eclairs open; remove tops and set aside. Discard soft dough from inside. Cool eclairs. , In a large bowl, beat milk and pudding mix according to package directions. In another bowl, whip cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Fill eclairs (chill any remaining filling for another use). , For frosting, in a microwave, melt chocolate and butter; stir until smooth. Stir in sugar and enough hot water to achieve a smooth consistency. Cool slightly. Frost eclairs. Store in refrigerator.

Nutrition Facts : Calories 483 calories, Fat 28g fat (17g saturated fat), Cholesterol 174mg cholesterol, Sodium 492mg sodium, Carbohydrate 52g carbohydrate (37g sugars, Fiber 1g fiber), Protein 7g protein.

CLASSIC FRENCH CHOCOLATE ÉCLAIR RECIPE



Classic French Chocolate Éclair Recipe image

This chocolate éclairs recipe features basic choux pastry, vanilla pastry cream, and semisweet chocolate glaze. Éclair au chocolat.

Provided by Rebecca Franklin

Categories     Dessert

Time 4h15m

Number Of Ingredients 16

For the Choux Pastry Dough:
1/2 cup unsalted butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
For the Pastry Cream:
1 1/4 cups whole milk
1/4 cup granulated sugar
3 egg yolks
2 tablespoons all-purpose flour
2 tablespoons plus 2 teaspoons cornstarch
1 teaspoon pure vanilla extract
For the Chocolate Glaze:
4 ounces semisweet chocolate (chopped)
1/2 cup heavy cream

Steps:

  • Gather the ingredients.
  • Position a rack in the center of the oven and preheat to 425 F. Line two large rimmed baking sheets with parchment or silicone baking mats. Set aside.
  • Combine the butter, water, and salt in a medium saucepan over medium-high heat and bring to a boil. Stir the mixture until the butter melts and is incorporated into the water.
  • Add the flour all at once, lower the heat to medium-low. Stir vigorously and continuously with a wooden spoon until the dough comes together in a ball, pulls away from the sides of the saucepan, and a thin film develops on the bottom of the pan, about 1 minute. Continue to stir the dough vigorously so the dough dries out a bit and moisture evaporates, another 2 1/2 to 3 minutes.
  • Remove from heat, transfer to the bowl of a stand mixer with the paddle attachment. Let cool, stirring occasionally on a low setting until the dough is only slightly warm to the touch. Beat in the eggs, one at a time on low speed until each one is well incorporated into the batter and the dough looks smooth before adding the next egg. Alternatively, use a wooden spoon, stirring vigorously and continuously after each egg is added.
  • Spoon the choux pastry dough into a pastry bag fitted with a 5/8-inch star tip and pipe six 4-inch lengths onto each baking sheet.
  • Bake one sheet at a time until the eclair shells are very puffed and just beginning to show slight color, 10 to 12 minutes. Reduce the heat to 375 F and continue to bake until the pastries are golden brown and dry-looking, 16 to 18 minutes more. The shells should sound hollow when lightly tapped.
  • Remove them from the oven and allow to cool on a wire rack for 20 minutes before filling. Be sure to bring the oven back to 425 F before baking the second batch.
  • Gather the ingredients.
  • Warm the milk in a medium saucepan over medium heat until small bubbles appear on the surface.
  • Meanwhile, in a medium heat-proof bowl, whisk the egg yolks and sugar until pale yellow. Add the cornstarch and salt, whisking well to combine.
  • In a thin stream, pour the hot milk into the yolk mixture while continuing to whisk constantly until well combined.
  • Return the mixture to the saucepan, scraping the bowl clean with a silicone spatula. Over medium heat, cook while whisking constantly until it thickens to the consistency of a thick pudding, about 3 1/2 minutes. It may look lumpy as the pastry cream starts to thicken, but will smooth out as you continue to whisk.
  • Transfer the pastry cream to a large clean bowl and whisk in the vanilla extract. Place a piece of plastic wrap directly on the surface of the pastry cream to prevent a skin from forming. Chill in the fridge or over an ice bath until completely cooled, 1 to 1 1/2 hours or overnight.
  • Gather the ingredients.
  • Place the finely chopped chocolate in a heat-proof bowl and set aside.
  • In a small saucepan over medium-low heat, heat the heavy cream until it's just beginning to boil. Remove from the heat immediately.
  • Pour the hot cream over the chopped chocolate and let sit for 1 minute. Stir the mixture until the all the chocolate melts and the mixture is smooth.
  • Set the chocolate glaze aside at room temperature, stirring occasionally until cool, 15 to 20 minutes.
  • Poke three small even holes in the bottom of the eclair shells with a 3/16-inch wide plain pastry tip or Bismark tip. Whisk the cold pastry cream to lighten the texture. Fit a pastry bag with the pastry tip and fill with pastry cream, being sure not to overfill the bag.
  • Pipe the cream into each hole until it starts to seep out of the top or you feel the pastry starting to get heavy (about 4 tablespoons of pastry cream per shell). Alternatively, slice the pastry shell in half lengthwise with a serrated knife and fill evenly with 4 tablespoons of the pastry cream.
  • Gently spread 1 tablespoon of chocolate glaze onto the éclair or carefully dip the top of each filled éclair into the glaze (use this method only if you filled the shells from the bottom). Chill about 30 minutes to set the glaze before serving.

Nutrition Facts : Calories 328 kcal, Carbohydrate 29 g, Cholesterol 207 mg, Fiber 1 g, Protein 9 g, SaturatedFat 11 g, Sodium 132 mg, Sugar 17 g, Fat 20 g, ServingSize 8 servings, UnsaturatedFat 0 g

CLASSIC CHOCOLATE ÉCLAIRS



Classic Chocolate Éclairs image

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

6 large egg yolks
1/2 cup/100 grams granulated sugar
1/4 cup/30 grams cornstarch
Pinch kosher salt
2 cups/480 milliliters whole milk
3/4 cup/180 milliliters heavy cream
1 vanilla bean, split lengthwise and seeds scraped out and reserved
2 tablespoons unsalted butter
6 tablespoons/85 grams unsalted butter (3/4 stick)
2 teaspoons granulated sugar
1/2 teaspoon kosher salt
3/4 cup/95 grams all-purpose flour
3 large eggs
1/2 cup/120 milliliters heavy cream
1/2 teaspoon kosher salt
1 cup/170 grams chopped bittersweet chocolate
1 tablespoon corn syrup

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

CHOCOLATE ECLAIRS



Chocolate eclairs image

These deliciously decadent chocolate eclairs filled with creamy vanilla custard are worth the effort. Make a batch of these classic French pastries

Provided by Sarah Cook

Categories     Dessert, Treat

Time 1h45m

Yield Makes 24

Number Of Ingredients 15

140g plain flour
pinch of sugar
125ml milk
100g butter
4 eggs
300ml milk
50g caster sugar
2 egg yolks
1 tsp vanilla extract
4 tsp plain flour
4 tsp cornflour
375ml double cream
100g plain chocolate
25g butter
1 tbsp icing sugar

Steps:

  • Start by making the custard filling. Heat the milk until almost boiling in a saucepan. Meanwhile, mix together the sugar, egg yolks and vanilla in a bowl, then stir in the flours, a couple of tsp at a time, to a smooth paste.
  • Gradually whisk in the hot milk, pour everything back into the saucepan and cook over a high heat, stirring constantly, for about 5 mins until thick - it will go alarmingly lumpy but don't worry, just keep stirring it vigorously with a wooden spoon until smooth
  • Lay a sheet of cling film directly on the custard surface, then cool and chill until you're ready to fill the buns.
  • To make the choux buns, heat the oven to 220C/200C fan/gas 7. Sift the flour with the sugar and a pinch of salt into a small bowl. Put the milk and butter into a medium saucepan with 125ml water and gently heat so the butter melts but the liquid doesn't bubble.
  • Once the butter has completely melted, increase the heat until the liquid comes to a fast rolling boil. Immediately turn off the heat, tip in the sifted flour and beat vigorously with a wooden spoon until you a have a smooth dough that comes away from the sides of the pan. Spread over a large dinner plate to cool to hand temperature.
  • Allow to cool for a few minutes, then gradually add the eggs, mixing well between each addition until the mixture reluctantly drops off the spoon. Don't add all the egg unless you need to.
  • Cut two large sheets of baking parchment. On each one draw two sets of 'track' lines with a 10cm gap - these will be your guidelines so your eclairs will all be roughly the same size. Use the paper to line two large baking sheets - penside down.
  • Spoon your choux mixture into a piping bag with a 1cm star or round wide nozzle, or into a disposable piping bag with a similar-size hole snipped off for piping. Pipe two rows of well-spaced, squashed 'S' shapes on each sheet between the guidelines. Bake, one tray at a time, on a high-ish shelf for 25 mins, reducing temperature to 200C/180C fan/gas 6 as soon as they go in the oven.
  • After 25 mins, poke a hole in the end of each bun, or using a small serrated knife, split down the middle and return to the oven, upside-down, to dry out for 5 mins until crisp and golden. Set aside to cool.
  • While the buns are cooling, finish your filling. Whisk the cream until thick, then use your electric whisk to beat the cooled, set custard until just smooth again. Fold in the cream. Spoon your filling into a piping bag - use a small nozzle if you're filling the buns through the holes you've pierced, or a large nozzle if you've split the buns in half. Carefully pipe the custard into each cooled bun - they should feel heavy once full.
  • To make the icing, melt 100g plain chocolate and 25g butter together in a heatproof bowl over a pan of barely simmering water. Once melted, remove from the heat and stir in 75ml double cream and 1 tbsp sifted icing sugar. Once cooled a little, spread over the tops of the buns and leave to cool.

Nutrition Facts : Calories 155 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium

CHOCOLATE ECLAIR DESSERT



Chocolate Eclair Dessert image

Make and share this Chocolate Eclair Dessert recipe from Food.com.

Provided by Pearz

Categories     Dessert

Time 20m

Yield 10 , 10-12 serving(s)

Number Of Ingredients 5

2 Jello Instant Vanilla Pudding Mix (small packages)
3 cups milk
8 ounces non-dairy whipped topping
1 (16 ounce) box graham crackers (you will have some leftovers)
1 (15 ounce) container chocolate frosting

Steps:

  • Mix together vanilla pudding mix and milk.
  • Fold in whipped topping.
  • Line 9 x 13 pan with one layer of graham crackers.
  • Put half of the pudding mixture over the graham crackers.
  • Place a second layer of graham crackers over the pudding mixture.
  • Put the remaining pudding mixture over the graham crackers.
  • Place a third layer of graham crackers over the pudding mixture.
  • Heat the tub of frosting in the microwave for 30 seconds to soften. (Don't forget to remove the foil seal or you'll get fireworks).
  • Spread frosting on the top of the last layer of graham crackers.
  • Cover with plastic wrap and let set a couple hours or overnight in the refrigerator.
  • Cut in squares.

EASY CHOCOLATE ÉCLAIR SQUARES



Easy Chocolate Éclair Squares image

Make these Easy Chocolate Éclair Squares for the kids' next bake sale. Layers of vanilla pudding and COOL WHIP along with sweet graham crackers make these Easy Chocolate Éclair Squares a crowd favorite.

Provided by My Food and Family

Categories     Home

Time 4h30m

Yield 24 servings

Number Of Ingredients 7

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2 cups cold milk, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
22 graham crackers
1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate
1/4 cup butter
1-1/2 cups powdered sugar

Steps:

  • Beat pudding mix and 1-3/4 cups milk in large bowl with whisk 2 min. Stir in COOL WHIP.
  • Layer about 1/3 of the grahams and half the COOL WHIP mixture in 13x9-inch pan, breaking grahams as necessary to fit; repeat layers. Top with remaining grahams.
  • Microwave chocolate and butter in medium microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Add sugar and remaining milk; mix well. Spread over grahams.
  • Refrigerate 4 hours.

Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

NO-BAKE CHOCOLATE ECLAIR CAKE



No-Bake Chocolate Eclair Cake image

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

2 (3 ounce) packages instant vanilla pudding mix
3 cups milk
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) package chocolate graham crackers
¼ cup milk
⅓ cup unsweetened cocoa powder
1 cup white sugar
2 tablespoons butter
1 teaspoon vanilla extract

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

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2020-03-04 Preheat the oven to 425°F. Place the butter in a medium saucepan, then follow with the sugar, salt, and water. Heat this mixture over low heat, stirring to help melt the butter. Add …
From monpetitfour.com


HOMEMADE CHOCOLATE ECLAIR RECIPE | LIL' LUNA
2020-06-12 GLAZE. Once the shells are filled, heat the heavy whipping cream for the glaze in the microwave for 30 seconds. Stir in semi-sweet chocolate and salt. Dip each pastry into the …
From lilluna.com


THE FLAVOR BENDER - BREAKFAST, BRUNCH, & DESSERT RECIPES MADE …
Baking classic eclairs. Bake in a preheated oven for 25-30 minutes, until the choux cases have turned light brown in color. Then quickly open the oven door, and carefully prick each eclair …
From theflavorbender.com


HOW TO MAKE CHOCOLATE ÉCLAIRS: A DETAILED, STEP-BY-STEP RECIPE …
1 tbsp [15 ml] unsalted or semi-salted butter. In the bowl of an electric mixer, beat together the sugar, flour, cornstarch, and egg yolks until thick and pale yellow, about two minutes. In the …
From foodnouveau.com


EASY CHOCOLATE ECLAIR CAKE - CULINARY HILL
2018-08-17 Instructions. In a medium bowl, whisk together pudding mix and milk until smooth. Fold in whipped topping. Line bottom of a 9-inch x 13-inch pan with a single layer of graham …
From culinaryhill.com


CHOCOLATE ECLAIR CAKE — BEST EVER!! — SALT & BAKER
2020-07-06 Instructions. In a large bowl beat the vanilla pudding and milk together for 2 minutes. Fold in the whipped cream. In a 9”x13” inch pan layer graham cracker sheets to cover the …
From saltandbaker.com


CHOCOLATE ECLAIRS RECIPE - JOYOFBAKING.COM *VIDEO RECIPE*
Place the template under your parchment paper so you can use it as a guide. In a bowl whisk the flour with the sugar and salt. Place the butter and water in a saucepan over medium high heat …
From joyofbaking.com


FRENCH CHOCOLATE ECLAIR RECIPE | CLASSIC AND BEST CHOCOLATE ECLAIR …
2021-10-03 After boiling, remove instantly from heat and set aside for 15 minutes. Whisk sugar and egg yolks in a bowl until fluffy. Now add cornstarch and mix strongly to remove all the …
From safarecipes.com


CHOCOLATE ECLAIRS | DESSERT RECIPES | GOODTOKNOW
2021-03-16 Pipe some of the chocolate mixture into each éclair, then press the éclairs lightly to close them. To make the topping: Place the chocolate and butter in a bowl and melt, either in a …
From goodto.com


{NO BAKE} FRENCH VANILLA CHOCOLATE ECLAIR RECIPE - ABOUT A MOM
2013-10-20 Ingredients for the icing. 1 cup sugar 1/3 cup cocoa 1 teaspoon vanilla extract 1/4 cup milk 1 stick butter. Directions. 1) Bring sugar milk and cocoa to a slow boil in a medium …
From aboutamom.com


CHOCOLATE ECLAIRS RECIPE | COOKING WITH NANA LING
2021-11-10 The recipe: Chocolate Eclairs. The Eclair may have originated as the fancy-sounding “pain a la duchesse” during the 19th century in France, but this recipe comes …
From cookingwithnanaling.com


CHOCOLATE éCLAIRS WITH CREAM - WOOLWORTHS TASTE
Heat the water and butter in a saucepan over a medium heat for about 5–8 minutes, until the butter has melted. 2. Reduce the heat to low, then add the flour and salt and stir using a …
From taste.co.za


DARK CHOCOLATE ÉCLAIRS | KING ARTHUR BAKING
Instructions. Preheat the oven to 425°F. Lightly grease (or line with parchment) two baking sheets. To make the choux pastry (éclair shells): Combine the water, butter, and salt in a …
From kingarthurbaking.com


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