Eclair Ring Recipes

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AUNT KATHY'S CHOCOLATE ECLAIR RING



Aunt Kathy's Chocolate Eclair Ring image

A wreath of Chocolate Eclair, perfect for any Holiday gathering

Provided by By And They Cooked Happily Ever After

Number Of Ingredients 15

1 stick of unsalted butter
1 cup of water
1 cup of all-purpose flour
1/4 teaspoon salt
4 eggs
2 packages french vanilla instant pudding
2 & 1/4 cups milk
1/2 cup heavy cream
1/4 cup white sugar
1 teaspoon vanilla
2 1oz. squares semi-sweet chocolate
2 tablespoons unsalted butter
1 cup confectioners sugar
1 teaspoon vanilla extract
2-4 tablespoons hot water

Steps:

  • Preheat oven to 400 degrees F. Melt your butter and water together in a medium saucepan over low heat, letting come to a boil. Add the flour and salt and stir the mixture rapidly until the dough starts to leave the sides of the saucepan, forming a ball. Remove the dough from heat, letting it cool for about 10 minutes, and then start adding the eggs one at a time, mixing them into the dough until it becomes smooth and shiny (this will take quite a bit of mixing - the eggs will initially give the dough a strange look but just keep mixing until it becomes dough-like again). Lightly grease a baking sheet or pizza pan/stone and start dropping heaping tablespoons of the dough onto the greased pan, overlapping them slightly so that they're connected. The dough will expand a bit while baking, but not a lot so depending on how large you would like the center of your ring to be, you can arrange the balls of dough accordingly. Bake the pastry ring in the preheated oven for 40 minutes. After 40 minutes, turn the oven off and then let it sit in the warm oven for 15 minutes. After 15 minutes, remove from the oven and let cool completely before splitting it in the center.
  • While the pastry ring is baking, you can prepare your filling. Start by preparing the vanilla pudding mixture - add the two packages of pudding mix with the 2 &1/4 cups of milk, whisking for 3-5 minutes until the pudding forms, and set aside. In a separate bowl, whip your heavy cream, white sugar and vanilla together until a light, fluffy whipped mixture forms (you'll know it's done when the mixture forms soft peaks). Gently fold your vanilla pudding mixture into the whipped cream mixture to form your custard filling. Chill until you are ready to assemble your ring. I recommend freezing your bowl and beaters for an hour or so before whipping the cream - the colder the better! When your pastry ring has cooled, split it down the center with a serrated knife (very gently). If it splits a bit, that's ok. The custard will hold it together. Remove the top half and start placing dollops of the custard filling onto the bottom half of the ring, replacing the top when all the custard has been used. Prepare your chocolate glaze by melting the semi-sweet chocolate and butter together over low heat in a medium saucepan. Gradually mix in your confectioners sugar and vanilla, stirring until combined. The mixture will appear clumpy. Start thinning it out tablespoon by tablespoon of hot water until the glaze reaches your desired texture (I used 2 total for a thicker glaze, but it really depends on your preference). Glaze the top of the eclair ring. Fill the center with candy and chill until ready to serve.

CHOCOLATE ECLAIRS



Chocolate Eclairs image

Provided by Food Network

Categories     dessert

Time 3h55m

Yield 8 to 10 servings

Number Of Ingredients 16

2 cups whole, 2 percent fat, or 1 percent fat milk
1/2 vanilla bean, split lengthwise
6 egg yolks
2/3 cup sugar
1/4 cup cornstarch
1 tablespoon cold unsalted butter
1 cup water
8 tablespoons (1 stick) unsalted butter
1/2 teaspoon salt
1 1/2 teaspoons sugar
1 cup all-purpose flour
3 eggs, plus 1 extra, if needed
1 egg
1 1/2 teaspoons water
1/2 cup heavy cream
4 ounces semisweet chocolate, coarsely chopped

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.

ECLAIRS II



Eclairs II image

My family loves these eclairs and request them all the time. I usually make them as dessert whenever we have company coming, they are always a hit!

Provided by Patty Stockton

Categories     World Cuisine Recipes     European     French

Time 1h

Yield 9

Number Of Ingredients 15

½ cup butter
1 cup water
1 cup all-purpose flour
¼ teaspoon salt
4 eggs
1 (5 ounce) package instant vanilla pudding mix
2 ½ cups cold milk
1 cup heavy cream
¼ cup confectioners' sugar
1 teaspoon vanilla extract
2 (1 ounce) squares semisweet chocolate
2 tablespoons butter
1 cup confectioners' sugar
1 teaspoon vanilla extract
3 tablespoons hot water

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Grease a cookie sheet.
  • In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips.
  • Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.
  • For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners' sugar and 1 teaspoon vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.
  • For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving.

Nutrition Facts : Calories 476.2 calories, Carbohydrate 49.4 g, Cholesterol 157.8 mg, Fat 28.4 g, Fiber 0.8 g, Protein 7.6 g, SaturatedFat 16.9 g, Sodium 484.9 mg, Sugar 34.6 g

HOMEMADE ECLAIRS



Homemade eclairs image

Homemade eclairs are a labour of love, but the reward will be a decadent mouthful of crisp pastry oozing creamy vanilla custard

Provided by Sarah Cook

Categories     Afternoon tea, Treat

Time 2h30m

Yield Makes 24

Number Of Ingredients 11

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 each plain flour and cornflour
300ml double cream

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 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 2 large sheets of baking parchment. On each one draw 2 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 2 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 2 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.
  • Arrange the buns on a wire rack and spread each with a little of your chosen icing. If you can't decide, it's really easy to split your batch of choux buns, halve icing quantities, and make a selection to keep everyone happy. See the tip below for more icing flavours.

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 0.13 milligram of sodium

ECLAIR RING



Eclair Ring image

This was given to me by my sister-in-law Elaine. She brought it to my house one day as a gift and it was so good I asked her for the recipe.

Provided by truebrit

Categories     Dessert

Time 2h

Yield 1 Ring, 8-10 serving(s)

Number Of Ingredients 14

1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup flour
4 eggs
2 (3 1/2 ounce) packages instant vanilla pudding
1 cup milk
2 pints heavy cream
1 teaspoon vanilla
2 unsweetened chocolate squares
2 tablespoons butter
2 tablespoons milk
1 cup powdered sugar
1 teaspoon vanilla

Steps:

  • Preheat oven to 450 degrees.
  • The Ring: Bring to a rolling boil 1st 3 ingredients, add flour.
  • Stir until absorbed and it pull away from sides of pan.
  • Remove from heat. Add one egg at a time, mixing well each time.
  • Drop by TBSP onto a well greased pizza pan forming a ring.
  • Turn oven down to 400 degrees and bake 30 minutes.
  • Shutoff oven and leave 20 more minutes.
  • DO NOT OPEN OVEN DOOR.
  • Cool well and slice in half to make 2 rings.
  • The Filling: Beat all and spread of bottom half of ring.
  • Place the top ring on.
  • The Frosting: Melt first 3 ingredients.
  • Add powdered sugar and vanilla.
  • Frosting should be loose enough to drizzle over ring.
  • If not, add more milk.
  • Refrigerate overnight.

Nutrition Facts : Calories 844.4, Fat 66.3, SaturatedFat 40.6, Cholesterol 311.7, Sodium 631.8, Carbohydrate 57.3, Fiber 1.6, Sugar 38.3, Protein 9.4

EASY CHOCOLATE ECLAIR " RING SHAPED " DESSERT CAKE



Easy Chocolate Eclair

This is a recipe I received from my husbands college aged niece Sarah. She made it for a desert after Easter dinner. It's like a huge "Ring Shaped" Chocolate Eclair. We loved it so much, we had to ask for the recipe!

Provided by Ms Delicious Dish

Categories     Dessert

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 10

1 cup water
1/2 cup butter
1 cup flour
1/4 teaspoon salt
4 eggs
2 (3 1/2 ounce) packages French vanilla instant pudding
2 1/2 cups milk
1 cup Cool Whip
1/2 teaspoon almond extract
1 (7 1/2 ounce) package chocolate fudge frosting mix

Steps:

  • Preheat oven to 400 degrees.
  • On a cookie sheet grease and flour a circle
  • approx 7 inches.
  • In a sauce pan, over high heat mix Water and Butter until boiling. Turn burner to Low and add Flour and Salt. Mix fast with a wooden spoon until dough leaves the sides of the pan.
  • Transfer dough to a large bowl and mix with an electric beaters at Medium speed. Add eggs, one at a time. Beat until dough is smooth and slimy.
  • Drop tablespoons of dough onto the cookie sheet to form a circle with an open center. Bake for 45 minutes. After 45 minutes turn oven off and leave in the oven for an additional 20 minutes.
  • Put on a wire rack to cool. Once cool carefully cut in half (like a cream puff).
  • For the Filling, mix BOTH packages Instant French Vanilla pudding with the 2 1/2 cups milk. Mix with an electric beater on Low for 1 - 2 minutes. Once pudding has set up, add Cool Whip and Almond Extract and fold in slowly until incorporated.
  • Take the top of the "ring" off and set to the side. Spread the filling evenly on the bottom "ring". Once you have distributed all the filling evenly across the bottom "ring" replace the top of the "ring".
  • For the frosting, make the Chocolate Fudge Frosting Mix as directed on the package and spread on the top of the ring. Let Frosting set up until ready to serve.

Nutrition Facts : Calories 312.5, Fat 13.9, SaturatedFat 8, Cholesterol 98, Sodium 397.8, Carbohydrate 43.1, Fiber 0.7, Sugar 16.5, Protein 5.2

ECLAIR RING RECIPE



Eclair Ring Recipe image

Provided by á-2409

Number Of Ingredients 9

Eclair ring:
1 cup cold water
1 stick butter
1 teaspoon salt
1 cup of flour
4 eggs
Filling:
2 small pkgs of vanilla pudding
1 small container of whipping cream

Steps:

  • Bring water, butter, and salt to a boil in small saucepan. Take mixture off the stove and add the flour all at once. Stir over LOW heat until it forms a ball. Add eggs stirring in one at a time until completely mixed in. Mixture will be very sticky. Using a pizza pan or large cookie sheet, cover with parchment paper. Spoon out mixture onto pan forming a large doughnut ring. Build mixture up high rather than flat so ring will rise high. Preheat oven to 400 degrees. Place on middle rack and bake for 20 minutes. (Don't open oven while cooking) After 20 minutes turn oven down to 375 and bake for another 20-30 min. Peek in oven quickly during the 20-30 minute baking period to make sure its not cooking too fast. Ring should be a golden brown. After its done, shut the oven off and open a crack. Leave ring in the oven to cool off gradually, about 1 hour. Ring can be made the night before and let sit out uncovered on the counter until the next day. Filling: Follow directions on the pudding and set overnight in refrigerator. Whip cream just before putting eclair ring together. Fold pudding and cream together. Slice the top of the eclair ring off and spoon the filling into the ring. Place top of ring back on top. Drizzle with melted chocalate if desired.

CHOCOLATE ECLAIR TORTE



Chocolate Eclair Torte image

I take this impressive dessert to the table whole, then slice it and serve. It can be made ahead of time and refrigerated until you're ready to serve. -Janaan Cunningham

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 15

1 cup water
1/2 cup butter
1 cup all-purpose flour
4 eggs
FILLING:
2-1/2 cups cold milk
2 packages (3.4 ounces each) instant French vanilla pudding mix
1 teaspoon vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed
ICING:
2 ounces semisweet chocolate
2 tablespoons butter
2 tablespoons milk
1 teaspoon vanilla extract
1 cup confectioners' sugar

Steps:

  • In a large saucepan, bring water and butter to a boil. Add flour all at once and stir until smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny., Line a large baking sheet with waxed paper. Draw a 10-in. circle on the waxed paper. Grease the paper. Drop batter by rounded tablespoonfuls just inside the circle outline. , Bake at 400° for 40-45 minutes or until golden brown. Transfer to a wire rack. Immediately prick with a fork and cool completely. Cut off top third of puffs. Pull out and discard soft dough from inside., For filling, in a large bowl, whisk milk, pudding mixes and vanilla for 2 minutes; let stand for 2 minutes or until soft-set. Fold in whipped topping. Place bottom ring of cream puffs on a serving platter. Spoon filling inside. Top with top ring. Refrigerate., For icing, in a microwave, melt chocolate and butter with milk; stir until smooth. Stir in vanilla. Add confectioners' sugar and stir until smooth. Cool for 5 minutes. Drizzle over top of cake. Serve immediately. Refrigerate leftovers.

Nutrition Facts :

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CARAMEL ECLAIR RING — DINNER SMELLS GREAT
2020-04-13 We created this decadent caramel eclair ring to celebrate our 5,000 followers on Instagram! We just had to mark the milestone with something showstopping! It’s a deliciously over-the-top sweet treat that makes a great alternative to cakes or other desserts. This choux pastry wreath is filled with c
From dinnersmellsgreat.com


ECLAIR RING - PLAIN.RECIPES
Preheat oven to 400 degrees. Bring water and butter to a boil in medium saucepan. Add flour stir with wooden spoon until it forms a sticky ball. Remove from heat beat in eggs one at a time with electric mixer, this will make your pastry. Spoon egg/flour mixture onto a pizza pan/cookie sheet in a ring (like an"O"). Bake at 400 for at least 45-50 ...
From plain.recipes


11 EASY ECLAIR RECIPES | ALLRECIPES
2021-12-01 10 Mustard Potato Salad Recipes to Please a Crowd Mustard fanatics won't be able to get enough of these ridiculously flavorful potato salads. Many of our potato salad recipes call for some mustard, but we've rounded up our very best recipes that pack a powerfully mustard-y punch. You'll find crowd-pleasing options for your next potluck, old ...
From allrecipes.com


EASY CHOCOLATE ECLAIR RING SHAPED DESSERT CAKE RECIPE - WEBETUTORIAL
Easy chocolate eclair ring shaped dessert cake is the best recipe for foodies. It will take approx 100 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make easy chocolate eclair ring shaped dessert cake at your home.. The ingredients or substance mixture for easy chocolate eclair ring shaped dessert cake recipe that are useful to cook …
From webetutorial.com


CHOCOLATE ECLAIR RING RECIPE - CREATE THE MOST AMAZING DISHES
Healthy Banana Bread With Dates Recipes Healthy Diet Plans To Lose Weight Healthy Living Diet Program
From recipeshappy.com


DELICIOUS CHOCOLATE ECLAIR RECIPE – JAM TRAVEL TIPS
2020-04-29 Preheat your oven to 400 degrees. Combine 1 cup water and 1/2 cup of butter in a medium saucepan; bring this to a boil. Reduce the heat and add 1 cup of bread flour. Stir quickly and vigorously until your mixture leaves the sides of the pan and forms ball. Remove the pan from the stove and cool the mixture slightly.
From jamtraveltips.com


ECLAIR RING RECIPE - WEBETUTORIAL
Eclair ring is the best recipe for foodies. It will take approx 120 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make eclair ring at your home.. The ingredients or substance mixture for eclair ring recipe …
From webetutorial.com


CAKE "ECLAIR": RECIPE - DESSERT 2022
Cake "Eclair": description, recipes, features, photos. Cake "Eclair" without baking: recommendations, recipe, quality.
From eng.drinkpinkonline.com


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