CLASSIC FRENCH CHOCOLATE ÉCLAIR RECIPE
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
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
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
DELICIOUS CHOCOLATE ECLAIR PIE
Not too long ago, I was looking for a recipe for chocolate eclair pie. I really wanted chocolate eclairs but with a twist. When I couldnt find a recipe that used real pastry dough instead of graham crackers, I made this up myself! It came out so amazingly delicious I felt I had to share it with you all. Please let me know what you think! This recipe looks like there are tons of steps but it is really not that bad. It is pretty easy. The only thing is that is it very time consuming! Make sure you have enough time to cool everything completely before going to the next step (i.e. the custard has to set for at least 2 hours).
Provided by 4thelove-of-f00d
Categories Pie
Time 3h
Yield 1 Pie, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Filling:.
- Heat milk slowly in a saucepan until small bubbles form around the edges of the pan.
- Meanwhile, in a separate bowl, whisk eggs and sugar together until fluffy and well mixed.
- Add cornstarch and mix vigorously.
- Whisk in 1/4 cup of the warm milk.
- When completely mixed, mix in the remaining milk, preserving the saucepan.
- Pour mixture back into the saucepan.
- Cook over medium-high heat, whisking constantly, until slowly boiling.
- Add vanilla to mixture.
- Remove from heat and add butter. Let the mixture cool slightly.
- Store in the refrigerator for 2 hours, tightly covered by plastic wrap to avoid forming a skin.
- Pastry:.
- Preheat the oven to 425. Line a 9-inch cake pan with wax or parchment paper.
- Mix water, butter, salt, and sugar in a saucepan and heat to a rolling boil over medium-high heat; immediately remove.
- Stirring with a wooden spoon, add all of the flour and stir vigorously until mixed, 30-60 seconds.
- Return the pan to heat and cook, stirring, for 30 seconds.
- Immediately put into a mixing bowl and, with an electric mixer, mix at medium speed.
- Add eggs one at a time, scraping sides with a rubber spatula after each addition.
- Mixture should be smooth but not stick to the beaters. If it sticks, add one extra egg; mix well.
- Pour into parchment lined cake pan and spread evenly.
- Use an egg wash (1 egg + 1 Tbsp water, whisked) over the top using a pastry brush.
- Bake for 15 minutes and then turn the heat down to 375; bake for another 30 minutes.
- Remove from the oven and let cool enough to cut in half, horizontally. If the cake is not completely cooked in the center after it is cut, place on a greased cookie sheet, center side up. Bake for another 5-10 minutes.
- The pastry will be flatter than normal pastry and not fluffy. Make sure to cool completely before filling.
- Topping:.
- Place chocolate in a double broiler and melt.
- Add cream and mix until smooth.
- Take off the heat cool slightly.
- Assembling:.
- Place bottom pastry piece on a plate.
- Put all of the custard on top and spread to cover the entire bottom of the pastry.
- Place the top piece of pastry on top.
- Pour melted chocolate mixture on top and spread until the top is covered.
- Refrigerate for at least 1 hour before slicing.
Nutrition Facts : Calories 625, Fat 38.5, SaturatedFat 22.1, Cholesterol 343.3, Sodium 440.2, Carbohydrate 58.7, Fiber 1.4, Sugar 31.8, Protein 11.6
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
CHRISTMAS ECLAIR PIE
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease and flour a pizza pan. Grease the bottom of a small glass bowl and place in center of pan.
- In a small saucepan over medium heat, combine butter and water; bring to a boil. Remove from heat and stir in flour, stirring until thickened. Stir in eggs, one at a time, stirring well after each. Pour batter around bowl, forming a ring.
- Bake in preheated oven for 40 minutes. Turn off the heat and allow pastry to rise another 15 minutes. Do not open the oven door while pastry is rising. After the 15 minutes, remove pastry from oven and cool completely. Cut through the pastry horizontally, making a bottom and a top.
- Beat together the milk and pudding mix. Stir pudding mixture into whipped cream and beat until thick. Spread filling in pastry bottom, and then replace pastry top.
- Heat the prepared chocolate frosting for a few seconds in the microwave, to make it pourable. Pour over filled pastry, letting it drip down the sides.
- If desired, pipe dots of whipped cream on top, sprinkle with walnuts, and place a cherry on each whipped cream dot.
Nutrition Facts : Calories 651.1 calories, Carbohydrate 46.8 g, Cholesterol 168.2 mg, Fat 49.7 g, Fiber 1.4 g, Protein 8.7 g, SaturatedFat 24.6 g, Sodium 250.5 mg, Sugar 29.5 g
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