Fake Chocolate Eclairs Recipes

FAKE CHOCOLATE ECLAIRS

Steps:

• Combine milk and pudding packages; mix until pudding consistancy.
• Fold in lite cool whip.
• In a 9 x 13 pan, create one layer of the club crackers (approx. 24 crackers).
• Spoon 1/2 of the pudding mixture over the crackers.
• Create a second layer of club crackers on top of pudding mixture.
• Spoon remaining 1/2 of pudding mixture on top of second layer of crackers.
• Microwave chocolate icing for 30 seconds to 1 minute to thin out icing.
• Pour and spread chocolate icing over the pudding mixture.
• Cover and refridgerate overnight.

CHOCOLATE ECLAIRS

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.

EASY ECLAIR FAKE (DIABETIC AND DIET FRIENDLY)

Steps:

• 1. Measure out the milk, separating four cups and 1/4 cup.
• 2. Whisk together the four cups of milk and the two packages of pudding. Only takes a couple minutes. Don't worry if you still have tiny specs or bits. They will work out in the end. Set pudding aside. NOTE: I do not use electric mixer. Whisking gives the pudding a lighter, airier texture. That and it's great exercise for the arms. Lol.
• 3. Set up double boiler. My double boiler is a small pot filled halfway with water and a heatproof bowl (mine is metal) on top. Without bowl, let water come to a boil. Cut down heat to medium-, medium-low-range. Put bowl on top and add chips (either the bag of sugar-free or the semi-sweet/milk chocolate mix). Stir occasionally to prevent caking or burning while chips melt. (Make sure bowl does not touch bottom of pot.)
• 4. Once chips have melted, use as much of remaining 1/4 cup of milk as needed to thin the ganache slightly. Chocolate should be pourable and spreadable. Once your consistency is reached, turn down heat to simmer or low.
• 5. While chips are melting/simmering, start layering. Put down a layer of graham crackers to cover the bottom of dish. (I use something in the 9x13 size.) Crumble crackers to get complete coverage on each layer. Don't worry. Nobody will see it. Then add 1/2 of the pudding. Spread to cover. Add second layer of graham crackers, the rest of the pudding and top with final graham cracker layer.
• 6. After a final stir, pour ganache over top graham cracker layer. Spread to cover. NOTE: I use just enough to cover so no graham crackers can be seen. You can use as much or little as you choose.
• 7. Cover and refrigerate overnight. Dish can be put in freezer to hasten the chocolate setting. Overnight is best. Quick set works, too. Whatever you have time to do. Just trying to get the chocolate set and pudding cold.