Chocolate Mint Eclair Recipe Cream
MINT CHOCOLATE CHIP ÉCLAIRS
These Mint Chocolate Chip Éclairs are perfect for any season and have just the right amount of sweetness to make anyone happy.
Provided by Karlee Flores
Time 1h35m
Number Of Ingredients 1
Steps:
- || Pastry || Melt the water and butter together and add the pinch of salt. Add in the flour all at once and stir continuously over medium heat. Cook until it starts to form a ball and come together. Continue to cook from for another 5 minutes.
- Remove dough from heat and cool for 15 minutes.
- Preheat the oven to 400 degrees.
- Stir in eggs into the dough one at a time until combined and place the mixture in a pastry bag. Pipe mixture into 4-inch long oblong shapes. Éclairs will expand in the oven. Bake for 30-35 minutes until tops are dry. Cool to room temperature.
- || Mint Whipped Cream || Place the water, sugar and mint in a small bowl and simmer together, and reduced by half to create a simple syrup. This should take a half an hour. Remove from heat, and discard mint leaves. Cool the mint simple syrup to room temperature. Whip the cream until soft peaks form and add in 1/4 cup of the mint simple syrup. Mix. Continuing mixing in the simple syrup 1 tablespoon at a time until the minty whipped cream tastes good to you. Continue to whip until the whipped cream is stable yet still creamy.
- At this point you can either fold in the chocolate chips or reserve them to place into the pastry.
- Cut the cooled éclairs in half horizontally and pipe the mint whipped cream on the bottom half. Add chocolate chips if you didn't fold them into the whipped cream. Place the top half of éclair on top of the whipped cream, drizzle with melted chocolate, and dust with powdered sugar.
CHOCOLATE MINT ECLAIR
Picked up a St. Paddy's Day cookbook at the grocery and this was in it. A twist on the many mock eclair recipes this one with mint flavors and flavored graham crackers. Very pretty and really yummy! Cooking time is chilling time.
Provided by LAURIE
Categories Dessert
Time 2h20m
Yield 12-14 serving(s)
Number Of Ingredients 12
Steps:
- Grease 13x9 inch baking pan.
- Line bottom of pan with 3 cracker halves and 6 whole crackers and set aside.
- Whisk milk & pudding mixes 2 minutes in large bowl until thickened.
- Whisk in extract and food coloring.
- Fold in cool whip.
- Spread 1/2 of mixture over graham crackers in pan.
- Repeat with same amount of crackers as before.
- Spread remaining pudding over crackers.
- Repeat with cracker layer to finish.
- Cover and refrigerate 2 hours.
- Prepare frosting by melting butter in small saucepan.
- Stir in cocoa and both milks until blended.
- Remove from heat and stir in powdered sugar and vanilla.
- Spread frosting on top of top layer of graham crackers.
- Refrigerate until ready to serve.
CHOCOLATE MINT ECLAIR DESSERT
My college roommate gave me this recipe, which I lightened up a little. You can try other pudding flavors, but I think the combination of mint and chocolate is perfect for the holidays. -Renee Ratcliffe of Charlotte, North Carolina
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 15 servings.
Number Of Ingredients 12
Steps:
- Coat a 13-in. x 9-in. dish with cooking spray. Break five whole graham crackers in half; line the bottom of pan with three half crackers and six whole crackers., In a large bowl, whisk milk, pudding mix, extract and food coloring if desired for 2 minutes (mixture will be thick). Fold in whipped topping. , Spread half over graham crackers. Top with a another layer of three half and six whole crackers. Top with remaining pudding mixture and graham crackers (save remaining half cracker for another use). Cover and refrigerate for 2 hours., For frosting, melt butter in a saucepan. Stir in cocoa and milk until blended. Remove from the heat; stir in vanilla and confectioners' sugar until smooth. Spread over dessert. Cover and refrigerate overnight.
Nutrition Facts : Calories 244 calories, Fat 7g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 296mg sodium, Carbohydrate 41g carbohydrate, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE-MINT ECLAIR LAYERED DESSERT
Easy eclair-style layered desserts are hot-and it's no wonder! This creamy chocolate-mint crowd-pleaser is an easy no-bake recipe with charm and flavor.
Provided by My Food and Family
Categories Home
Time 4h30m
Yield 24 servings
Number Of Ingredients 10
Steps:
- Combine cookie crumbs, 2 Tbsp. sugar and butter; press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
- Mix cream cheese, remaining sugar, 2 Tbsp. milk and mint extract in medium bowl until blended. Stir in 1 cup COOL WHIP; spread over crust.
- Beat pudding mixes and 3-1/4 cups milk with whisk 2 min.; pour over cream cheese layer. Refrigerate 3-1/2 hours.
- Microwave chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring every minute; stir until chocolate is completely melted and mixture is well blended. Cool 10 min. Spread over dessert. Refrigerate 30 min.
Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 20 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0.6432 g, Sugar 0 g, Protein 3 g
CHOCOLATE ECLAIR ICING & FILLING
This Chocolate Eclair filling recipe goes together with Pol Martin's Cream Puff Dough "Recipe #389840" You will be making professional looking eclairs for any affair :)
Provided by daisygrl64
Categories Dessert
Time 25m
Yield 12 eclairs
Number Of Ingredients 5
Steps:
- pour cream and vanilla in a bowl of electric mixer. beat until firm. add icing sugar and beat another 30 seconds, but no longer. set aside in refrigerator.
- place chocolate in stainless steel bowl. set over saucepan half-filled with hot water. check that bowl does not touch water. melt over very low heat.
- when melted, thin chocolate with 1 tbsp cold water. dip tops of eclairs in warm chocolate. if preferred, spread chocolate with spatula.
- when chocolate on tops of eclair has set, carefully slice shells open using knife with serrated blade. fill with whipped cream and serve.
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- Center two racks in the middle of the oven and preheat to 425°F (218°C). Line 2 baking sheets with parchment paper. Prepare a pastry bag with a large, round tip. If you don't have a pastry bag, a zip-top bag with a corner snipped off will work just fine.
- In a heavy-bottomed 3-quart pot, whisk the milk and egg yolks together. Set aside. In a small bowl, sift together the flour, cornstarch, sugar, and salt.
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- In a mixing bowl add the contents of the vanilla pudding mix, almond milk and cinnamon and mix with a blender or a whisk for 3 minutes until well blended. Place in the refrigerator to set while you make the eclairs.
- Line a baking sheet with parchment (wax) paper. In a saucepan add the water, butter, salt and sugar and bring to a rolling boil over medium-high heat. Take the saucepan off the heat and add the flour and stir well with a wooden spoon or spatula until all the flour is incorporated. Put the saucepan back on the heat on medium high heat and cook flour mixture for 30-60 seconds while stirring constantly. Place the cooked dough into a mixer bowl and blend at medium speed. If you do not have mixer/blender then use a whisk and lots of muscle. Add eggs one at a time and take time to scrape down the sides of the bowl with a spatula. The dough should be thick and glossy.
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- Meanwhile, in a medium bowl, whisk together the flour, sugar and salt. Add the egg yolks, and whisk. It will be crumbly, it's fine.
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- Put the water to boil with the butter and salt. Then pour the flour in all at once and stir with a wooden spatula until the dough becomes one that separates easily.
- Allow to cool and mix in the eggs , one at a time, until each is absorbed separately. Pour the dough into a pastry bag or icing piping syringe and spray out eclairs in a tray covered with baking paper.
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