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 ECLAIRS
Provided by Food Network
Categories dessert
Time 3h55m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.
- Pastry: Preheat the oven to 425 degrees. Line a sheet pan with parchment paper. In a large saucepan, bring the water, butter, salt and sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return to the heat and cook, stirring, 30 seconds. Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). Mix at medium speed. With the mixer running, add 3 eggs, 1 egg at a time. Stop mixing after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining 1 egg and mix until incorporated.
- Using a pastry bag fitted with a large plain tip, pipe fat lengths of dough (about the size and shape of a jumbo hot dog) onto the lined baking sheet, leaving 2 inches of space between them. You should have 8 to 10 lengths.
- Egg Wash: In a bowl, whisk the egg and water together. Brush the surface of each eclair with the egg wash. Use your fingers to smooth out any bumps of points of dough that remain on the surface. Bake 15 minutes, then reduce the heat to 375 degrees and bake until puffed up and light golden brown, about 25 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet. Fit a medium-size plain pastry tip over your index finger and use it to make a hole in the end of each eclair (or just use your fingertip). Using a pastry bag fitted with a medium-size plain tip, gently pipe the custard into the eclairs, using only just enough to fill the inside (don't stuff them full).
- Glaze: In a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Put the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Set aside and keep warm. The glaze can be made up to 48 hours in advance. Cover and refrigerate until ready to use, and rewarm in a microwave or over hot water when ready to use.
- Dip the tops of the eclairs in the warm chocolate glaze and set on a sheet pan. Chill, uncovered, at least 1 hour to set the glaze. Serve chilled.
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
"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
CHOCOLATE ECLAIR DESSERT
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
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.
CHOCOLATE ECLAIRS
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
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.
CHOCOLATE ECLAIRS
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
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
EASY CHOCOLATE ÉCLAIR SQUARES
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
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 TASTE-A-LIKE
Make and share this No Bake Chocolate Eclair Taste-A-Like recipe from Food.com.
Provided by Quest4ZBest
Categories Dessert
Time 15m
Yield 25 serving(s)
Number Of Ingredients 5
Steps:
- Place a layer of WHOLE graham crackers in bottom of 9x13 inch pan so no portion of bottom of pan is showing.
- In bowl mix pudding and milk. Stir in Cool Whip.
- Layer 1/2 pudding mix on top of graham crackers. Add another layer of WHOLE crackers. Add remaining portion of pudding mix on top. Add a final top layer of crackers.
- Take off seal and lid of frosting and microwave for about 45 seconds, until runny. Pour frosting over entire mixture and refrigerate overnight.
- Eat! Yummy!
Nutrition Facts : Calories 223.4, Fat 8.8, SaturatedFat 4.4, Cholesterol 4.1, Sodium 238.3, Carbohydrate 34.9, Fiber 0.6, Sugar 25.3, Protein 2.4
More about "easy chocolate eclair recipes"
CHOCOLATE ECLAIR RECIPE (EASY TO FOLLOW INSTRUCTIONS!)
From dinnerthendessert.com
5/5 (3)Total Time 1 hr 5 minsCategory BreakfastCalories 244 per serving
- In a medium saucepan, bring the milk to a simmer, stirring regularly to prevent a film from forming.
- Melt the butter and chocolate in a microwave-safe bowl in the microwave, stirring after each 30-second microwave period.
EASY CHOCOLATE ECLAIR RECIPE- ENTERTAINING WITH BETH
From entertainingwithbeth.com
Reviews 67Calories 196 per servingCategory Desserts
- Make The Shells. Eclair shells are made from choux pastry which is the basis for so many delicious French desserts like Profiteroles another great recipe for entertaining!
- Make the Pastry Cream. Pastry cream is a great recipe to master because you can use it for many wonderful French desserts like fruit tarts or use it as a base for other flavorings like Pistachio Pastry Cream or Coconut Cream for Coconut Cream Pie.
- Filling the Shells. Then comes the fun part of filling them and dipping them in chocolate! Pierce bottom of éclairs with ¼” serrated tip, screwing the tip into the éclair to form a hole.
- Dipping the Eclairs. In a large heat-safe bowl place the chocolate chips, pour the hot cream over the chocolate chips, and allow to stand for 2-4 mins.
- Refrigerate The Eclairs. Eclairs are best enjoyed when they are nicely chilled! It's also the great part about deserving this dessert since all the prep is done in advance.
EASY CHOCOLATE ECLAIR CAKE - CULINARY HILL
From culinaryhill.com
AN EASY CHOCOLATE ECLAIR RECIPE TO DIE FOR - SECRETS TO …
From countryfarm-lifestyles.com
EASY ECLAIR COOKIES-NO BAKE DESSERT | SIMPLE AND …
From simpleandseasonal.com
EASY CHOCOLATE GLAZE FOR DONUTS, ECLAIRS, AND BUNDT …
From bakerbettie.com
CHOCOLATE ECLAIRS | DONNA HAY
From donnahay.com.au
CHOCOLATE ECLAIR RECIPE | CHELSEA SUGAR
From chelsea.co.nz
EASY CHOCOLATE ECLAIRS RECIPE | THEBESTDESSERTRECIPES.COM
From thebestdessertrecipes.com
ECLAIR CAKE - NO BAKE CHOCOLATE ECLAIR CAKE RECIPE
From dessertsonadime.com
CHOCOLATE ECLAIRS RECIPE - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
THE FLAVOR BENDER - BREAKFAST, BRUNCH, & DESSERT RECIPES MADE …
From theflavorbender.com
EASY NO BAKE CHOCOLATE ECLAIR DESSERT - LOVE TO FRUGAL
From lovetofrugal.com
EASY HOMEMADE CHOCOLATE ECLAIRS - BAKE THEN EAT
From baketheneat.com
CHOCOLATE ECLAIRS RECIPE | COOKING WITH NANA LING
From cookingwithnanaling.com
EASY CHOCOLATE ECLAIR CAKE RECIPE | COOKIES & CUPS
From cookiesandcups.com
CHOCOLATE ECLAIR RECIPE (FOOLPROOF HOMEMADE ECLAIRS
From lavenderandmacarons.com
NO-BAKE CHOCOLATE ECLAIR CAKE RECIPE | MYRECIPES
From myrecipes.com
CHOCOLATE ÉCLAIRS (THE BEST) - RICARDO
From ricardocuisine.com
21 CHOCOLATE ECLAIR CAKE RECIPES – HOME STRATOSPHERE
From homestratosphere.com
EASY HOMEMADE CHOCOLATE ECLAIRS RECIPE - MAGIC SKILLET
From magicskillet.com
CHOCOLATE ECLAIR CAKE - THE BEST CAKE RECIPES
From thebestcakerecipes.com
THREE INGREDIENT CHEATER CHOCOLATE ECLAIRS - THE KITCHEN MAGPIE
From thekitchenmagpie.com
BEST CHOCOLATE ECLAIRS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
HOMEMADE CHOCOLATE ECLAIR RECIPE | LIL' LUNA
From lilluna.com
EASY ECLAIRS : 12 STEPS (WITH PICTURES) - INSTRUCTABLES
From instructables.com
CHOCOLATE ECLAIRS (MARY BERRY RECIPE) | COOKING WITH MY KIDS
From cookingwithmykids.co.uk
EASY CLASSIC CHOCOLATE ECLAIR RECIPE : BOOK RECIPES
From book-recipe.com
NO-BAKE CHOCOLATE ECLAIR CAKE WITH EASY HOMEMADE FROSTING!
From alyonascooking.com
EASY CHOCOLATE ECLAIRS - BAKING IT BEAUTIFUL
From bakingitbeautiful.com
NO BAKE CHOCOLATE ECLAIR CAKE RECIPE ( 5-INGREDIENTS)
From 100krecipes.com
EASY CHOCOLATE ECLAIR RECIPE (WITH CUSTARD FILLING) - MON PETIT FOUR
From monpetitfour.com
EASY CHOCOLATE ECLAIR CAKE - GRACIE IN THE KITCHEN
From gracieinthekitchen.com
TOP 41 CHOCOLATE ECLAIR DESSERT RECIPE EASY-RECIPES
From mcswe.tibet.org
CHOCOLATE ECLAIR DESSERT - MY LIFE AFTER DAIRY
From mylifeafterdairy.com
CHOCOLATE ECLAIR RECIPE WITH EASY VANILLA PASTRY CREAM FILLING
From easy-french-food.com
EASY CHOCOLATE ECLAIR CAKE RECIPES - WONDERPASTRY.COM
From wonderpastry.com
EASY-PEASY CHOCOLATE ECLAIRS - CINNAMON AND SUGAR
From cinnamonsugarandalittlebitofmurder.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love