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
SUGAR FREE CHOCOLATE ECLAIRS
A yummy sugar free dessert that is sure to impress but won't raise anyone's blood sugar levels! Adapted from this recipe.
Provided by Claire
Categories Dessert
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 200C/400F/gas 6. Lightly grease 2 baking trays with a thin spread of butter.
- Melt the milk, water, butter and xylitol in a saucepan over medium-high heat and then bring to the boil. Just as it starts to boil, take the saucepan off the heat and dump in all of the flour in one go. Mix it all together until combined, then return to the heat for 30 secs-1 min just to dry out the flour. Allow to cool for 5-10 mins.
- Add the eggs, a little at a time, stirring until combined between each addition. The dough should be shiny and a bit wet, and it should break cleanly off a spoon if you hold it up.
- Fill a piping bag fitted with a wide nozzle (or a disposable piping bag/freezer bag that has the end snipped off) and pipe 12-20 small eclairs (you could also pipe some (or all) as little ball shapes to make profiteroles if you prefer), depending on the size of the nozzle. Get a little water and dip your finger in it, then smooth the tops of the eclairs with a little water.
- Bake in the preheated oven for about 15 mins, then prop the oven door open slightly with a wooden spoon to let it ventilate for another 5 mins. The eclairs should be puffed up, golden and hollow. Remove from the oven and allow to cool for a few mins, then pierce the bottom of each eclair with a skewer once or twice to allow the steam to escape. Allow to cool completely.
- Once cool, whip the cream with the vanilla seeds, extract and sweetener, then fill a piping bag with the filling and make the small piercings on the base of the eclairs a bit bigger so you can pipe the filling through it. Alternatively, you can cut each eclair in half lengthways and pipe or spread the filling onto the bottom half then top with the other half.
- Melt the chocolate and butter until completely melted, smooth and glossy, then dip the top of each eclair into the chocolate to cover the top half in a line of melted chocolate. Allow to cool until the chocolate hardens (I like to put them in the fridge for about 15 mins).
SUGAR-FREE CHOCOLATE ECLAIRS
Family and friends are in for a treat when you serve them these luscious eclairs. No one can even tell they're sugar free.-Dorothy Longhurst, Sandy, Utah
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 eclairs.
Number Of Ingredients 12
Steps:
- In a large saucepan, bring water and butter to a boil. Add flour all at once, stirring until a 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. Transfer to a resealable plastic bag; seal., Cut a 1-in. hole in one corner of bag. Pipe eight 3-1/2-in. logs onto an ungreased baking sheet. Bake at 450° for 10 minutes. Reduce heat to 400°; bake 15-20 minutes longer or until golden brown. Transfer to a wire rack. Immediately cut a slit in each to allow stream to escape; cool. Split and set the tops aside. Discard soft dough inside. , For filling, in a large bowl, whisk milk, vanilla and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping; set aside. , In another large bowl, whisk milk and chocolate pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon vanilla filling into eclairs; replace tops. Spread with chocolate topping.
Nutrition Facts : Calories 170 calories, Fat 7g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 418mg sodium, Carbohydrate 19g carbohydrate, Fiber 0 fiber), Protein 6g protein.
SUGAR FREE CHOCOLATE ECLAIRS
I found this online and have made it several times where it's been gobbled up by diabetics and non-diabetics alike! I hope you'll like it, too!
Provided by Jellyqueen
Categories Dessert
Time 50m
Yield 8 eclairs
Number Of Ingredients 10
Steps:
- DOUGH: In a saucepan, bring water and butter to a boil and add flour all at once, stirring until a smooth ball forms.
- Remove from the heat: let stand for 5 minutes and add eggs, one at a time, beating well after each addition: continue beating until mixture is smooth and shiny.
- Transfer to a resealable plastic bag, seal, and cut a 1" hole in one corner of the bag.
- Pipe eight 3 1/2" logs onto an ungreased baking sheet.
- Bake at 450F for 10 minutes, reduce heat to 400F and bake 15-20 minutes longer or until golden brown.
- Transfer to a wire rack and immediately put a slit in each to allow steam to escape; cool and carefully cut off tops.
- Set tops aside and remove soft dough from the inside with a fork.
- VANILLA FILLING: In a mixing bowl, beat milk, vanilla, and pudding on low speed for 2 minutes or until thickened, fold in whipped topping and set aside.
- CHOCOLATE FROSTING: In another mixing bowl, beat milk and chocolate pudding for 2 minutes or until thickened.
- Spoon vanilla filling into eclairs, replace tops and frost with chocolate topping.
- Enjoy!
Nutrition Facts : Calories 126.2, Fat 7.1, SaturatedFat 4.1, Cholesterol 63.4, Sodium 104.4, Carbohydrate 10.2, Fiber 0.2, Sugar 4.4, Protein 5.3
CHOCOLATE ECLAIRS
I'm not usually a fan of cream but I have to admit to liking the occasional chocolate eclair. Here is a recipe my mother used to make. The yield is a guess.
Provided by Missy Wombat
Categories Dessert
Time 1h10m
Yield 18 serving(s)
Number Of Ingredients 5
Steps:
- Melt the butter in a saucepan, then add the water and bring to the boil.
- Remove from the heat and quickly add the sifted flour and salt and beat well.
- Heat again until the mixture leaves the side of the pan.
- Allow the mixture to cool for a few moments before adding the first egg.
- Beat this well into the mixture and then add the other two eggs one at a time, beating well with a wooden spoon.
- Make sure the mixture is soft by shaking some off a spoon, it will fall softly and leave some on the spoon.
- Eclairs: Put the choux pastry in a biscuit forcer or something similar with a 1/2 inch or 1 inch plain forcer.
- Force out 1/2 inches of mixture on a lightly greased tray.
- Bake in a moderate over[350F] for 35-40 minutes.
- Ice with chocolate icing when cold, and fill with whipped cream.
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