Eclairs On The Grill Recipes

ECLAIRS ON THE GRILL

Steps:

• Prepare campfire or grill for high heat. Wrap one end of a stick or wooden dowel with foil. Unroll crescent dough and cut into six 4-in. squares. Wrap one piece of dough around prepared stick; pinch end and seam to seal., Cook over campfire or grill 5-7 minutes or until golden brown, turning occasionally. When dough is cool enough to handle, remove from stick. Finish cooling. Repeat with remaining dough. , Place pudding in a resealable plastic bag; cut a small hole in one corner. Squeeze bag to press mixture into each shell. Spread with frosting; top with whipped cream.

ECLAIRS

Steps:

• For the choux pastry: Preheat the oven to 375 degrees F. In a large saucepot over medium-high heat, bring the butter, salt and water to a boil. Using a wooden spoon, add the flour in thirds, stirring it in as fast as possible. Smash any lumps against the side of the pot.
• Cook the mixture until the dough forms a ball that pulls away from the sides of the pot, about 2 minutes.
• Add the dough to the bowl of a stand mixer and let it sit and cool for 5 minutes. Beat on low for 1 minute to release steam. Add the eggs, one at a time, until the dough is smooth and pipeable yet still holds its shape.
• Add the dough to a pastry bag fitted with a large tip. Place 4 tiny dabs of dough in the corners of a large baking sheet, then tack down a piece of parchment on top. Pipe the dough into 5-inch lines about 2 inches apart from each other on the prepared baking sheet. Bake, rotating once halfway through, until deep golden brown and dry in the centers, 20 to 25 minutes. Let cool.
• For the whipped cream: In a stand mixer fitted with a paddle attachment, beat the cream cheese with the sugar and vanilla seeds until smooth. Add the heavy cream and continue to beat until medium peaks form. Transfer to a pastry bag fitted with a medium round tip.
• For the chocolate glaze: Meanwhile, melt the chocolate over a double boiler. Remove from the heat and stir in the butter until completely melted. Whisk together the corn syrup and cocoa powder in a small bowl, then whisk into the chocolate mixture. Set aside until ready to use, but don't refrigerate.
• For the poured fondant glaze: Combine the confectioners' sugar, corn syrup and water in a bowl set over a double boiler. Heat, whisking, until smooth and uniform. Turn the heat off and let sit over the water bath until ready to use. Whisk again right before using.
• Insert the tip of the pastry bag with the whipped cream into the ends or bottoms of the eclairs to fill them. Dip filled eclairs into the glazes and place on a rack to set.

CHOCOLATE ECLAIRS

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

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.

ÉCLAIR BARS

Steps:

• Heat oven to 375°F. Spray bottom only of 13x9-inch pan with cooking spray.
• Unroll crescent dough; press in bottom of pan. Bake 12 to 14 minutes or until golden brown and baked through. Remove from oven to cooling rack; cool 20 minutes.
• In medium bowl, beat dry pudding mixes and half-and-half with whisk about 2 minutes or until thick. Spread over cooled bar base.
• In medium microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 1 minute; stir. Microwave 30 seconds; stir until smooth. Carefully spread mixture on top of pudding layer. Refrigerate about 4 hours or until cooled completely.
• When ready to serve, using a sharp knife and up-and-down sawing motion for cleaner cuts, cut into 6 rows by 4 rows. Store covered in refrigerator.