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.
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 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
EASY CHOCOLATE ECLAIR " RING SHAPED " DESSERT CAKE
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
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
CHOCOLATE ECLAIR RING
Make and share this Chocolate Eclair Ring recipe from Food.com.
Provided by cookies4paige
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- In medium sauce pan, bring water and butter to a boil.
- Remove from heat and add flour and salt. Stir until it forms a ball.
- Add eggs, one at a time, and BEAT THOROUGHLY AFTER EACH ONE with a hand mixer. (The ring may not puff up if not thoroughly mixed.).
- Drop mixture by spoonfuls into a ring-shape on a greased cookie sheet.
- Bake 45 minutes, until puffed and golden brown.
- While ring is baking, beat pudding mix, cream, and milk until thick.
- When ring is cool, cut in half horizontally.
- Spread pudding mixture on bottom half and replace top.
- Spread chocolate frosting on top. (It may be easier to spread if softened in the microwave for a few seconds.).
- Refrigerate until ready to serve.
Nutrition Facts : Calories 440.6, Fat 24.7, SaturatedFat 13, Cholesterol 115.2, Sodium 482.7, Carbohydrate 51.2, Fiber 0.6, Sugar 38.8, Protein 5.4
CHOCOLATE ECLAIR TORTE
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
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 :
ECLAIR RING
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
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
CHOCOLATE ECLAIR LAYERED DESSERT
You don't need to be a pastry chef to make this elegant Chocolate Eclair Layered Dessert. If you can mix, whisk and beat ingredients-you've got it made.
Provided by My Food and Family
Categories Home
Time 5h
Yield 24 servings
Number Of Ingredients 10
Steps:
- Combine graham crumbs, 1/4 cup sugar and butter; press into bottom of 13x9-inch pan. Refrigerate until ready to use.
- Mix cream cheese, remaining sugar, 2 Tbsp. milk and vanilla in medium bowl until blended. Stir in 1 cup COOL WHIP; spread over crust. Beat pudding mixes and 3-1/4 cups milk with whisk 2 min.; pour over cream cheese layer. Refrigerate 3-1/2 hours.
- Microwave chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring every minute; stir until chocolate is completely melted and mixture is well blended. Cool 10 min. Spread over dessert. Refrigerate 30 min.
Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
CHOCOLATE ECLAIR CAKE
My favorite person in the world, my second mom Patty, gave me this easy and delicious recipe. Its the best.
Provided by mspms
Categories Desserts Chocolate Dessert Recipes
Time 12h20m
Yield 24
Number Of Ingredients 5
Steps:
- Line the bottom of a 9x13 inch baking pan with graham crackers. In a large bowl, combine the milk and vanilla pudding according to directions on box. Fold in the whipped topping. Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan. Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.
Nutrition Facts : Calories 265.1 calories, Carbohydrate 40.3 g, Cholesterol 3.3 mg, Fat 10.8 g, Fiber 0.6 g, Protein 3.1 g, SaturatedFat 5.9 g, Sodium 287.2 mg, Sugar 29.2 g
ECLAIR RING
This recipe was given to me by my sister, Karen. It is one of those simple recipes people rave about and beg for.
Provided by jneen
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- 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 minutes. Do not underbake. It should be a deep golden brown. Cool. Split top from bottom half. Beat heavy cream with vanilla and powdered sugar until soft peaks form.
- Add 1/2 box instant vanilla pudding. Filling should be somewhat stiff. Spoon into bottom of ring and replace top. Soften fudge topping in microwave checking every 10- 15 seconds until soft but not liquid. Frost ring with fudge sauce refrigerate.
Nutrition Facts : Calories 292.9, Fat 24.1, SaturatedFat 14.6, Cholesterol 145.2, Sodium 153, Carbohydrate 15.5, Fiber 0.3, Sugar 6.5, Protein 4.1
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
More about "chocolate eclair ring recipes"
AUNT KATHY’S CHOCOLATE ECLAIR RING (AKA “THE RING”)
From andtheycookedhappilyeverafter.com
Estimated Reading Time 4 mins
CLASSIC FRENCH CHOCOLATE ÉCLAIR RECIPE - THE SPRUCE EATS
From thespruceeats.com
CLASSIC ECLAIR RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
BEST VANILLA CHOCOLATE ECLAIRS RECIPES | FOOD NETWORK …
From foodnetwork.ca
CHOCOLATE ORANGE ECLAIR RINGS RECIPE | EAT SMARTER USA
From eatsmarter.com
THE FLAVOR BENDER
From theflavorbender.com
CHOCOLATE ECLAIRS | READER'S DIGEST CANADA
From readersdigest.ca
RECIPES, ECLAIRS, FOOD - PINTEREST
From pinterest.com
CHOCOLATE ECLAIRS | DESSERT RECIPES | GOODTO
From goodto.com
CHOCOLATE-FROSTED ÉCLAIRS RECIPE - JOANNE CHANG | FOOD & WINE
From foodandwine.com
CHOCOLATE ECLAIR STATEMENT RING FUN FOOD JEWELRY GIFTS FOR …
From etsy.com
HOMEMADE CHOCOLATE ÉCLAIRS WITH BANANA CREAM FILLING - FOOD …
From foodnetwork.ca
CHOCOLATE ECLAIRS RECIPE - WITH CUSTARD FILLING AND ... - BAKEALISH
From bakealish.com
CHOCOLATE ECLAIRS RECIPE | COOKING WITH NANA LING
From cookingwithnanaling.com
WORLD CHOCOLATE DAY 2022: ÉCLAIRS, MOUSSE AND OTHER YUMMY …
From timesfoodie.com
CHOCOLATE ÉCLAIRS (THE BEST) - RICARDO
From ricardocuisine.com
ROBINHOOD | CHOCOLATE ECLAIRS
From robinhood.ca
CHOCOLATE ÉCLAIR RING | TEXAS CO-OP POWER | AN ONLINE COMMUNITY …
From texascooppower.com
CHOCOLATE ECLAIR RING - PLAIN.RECIPES
From plain.recipes
CHOCOLATE ECLAIR RING | ETSY
From etsy.com
CHOCOLATE ECLAIRS - BETTER HOMES & GARDENS
From bhg.com
CHOCOLATE ECLAIR RING | ETSY NEW ZEALAND
From etsy.com
CHOCOLATE ECLAIR RING | ETSY IRELAND
From etsy.com
BEST CHOCOLATE ECLAIRS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
CHOCOLATE ECLAIR RING ON BAKESPACE.COM
From bakespace.com
CHOCOLATE ECLAIRS: MY MOM AND LEARNING TO MAKE THEM - FOOD …
From foodloversodyssey.com
GIANT CHOCOLATE ECLAIR | RICARDO
From ricardocuisine.com
HOMEMADE CHOCOLATE ECLAIRS ARE THE ULTIMATE SWEET SNACK
From thesouthafrican.com
EASY CHOCOLATE ECLAIRS - BAKING IT BEAUTIFUL
From bakingitbeautiful.com
CHOCOLATE ECLAIR DESSERT - MY LIFE AFTER DAIRY
From mylifeafterdairy.com
HOW TO MAKE CHOCOLATE ÉCLAIRS: A DETAILED, STEP-BY-STEP ... - FOOD …
From foodnouveau.com
CHOCOLATE ECLAIR CAKE RECIPE - LAVENDER & MACARONS
From lavenderandmacarons.com
HOW TO MAE CHOCOLATE ECLAIRS | HOW TO FEED A LOON
From howtofeedaloon.com
CHOCOLATE ECLAIR RECIPE (EASY TO FOLLOW ... - DINNER, THEN DESSERT
From dinnerthendessert.com
DELICIOUS CHOCOLATE ECLAIR RECIPE - JAM TRAVEL TIPS
From jamtraveltips.com
CHOCOLATE ECLAIR RING - RECIPE | COOKS.COM
From cooks.com
You'll also love