ÉCLAIR BARS
We turned the classic, cream-filled French pastry into an oh-so-easy bar! With a flaky crescent base, a layer of silky vanilla pudding and a topping of rich chocolate ganache, this is a special dessert that's guaranteed to impress.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h50m
Yield 24
Number Of Ingredients 5
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.
Nutrition Facts : Calories 180, Carbohydrate 21 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 210 mg, Sugar 14 g, TransFat 0 g
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.
ECLAIR BARS
This is a simple and fast desert to make. Try it, you will get rave reviews. I always make 3 pans of this and take to our annual Church meatball dinner. It looks unique amongst the best pies there. :o) There are endless variations of this recipe now with the all the different puddings on the market.
Provided by JKompelien
Categories Dessert
Time 45m
Yield 12-15 serving(s)
Number Of Ingredients 9
Steps:
- Boil water and butter for 1 minute.
- Add flour.
- Beat in eggs, one at a time with electric mixer.
- Pour and spread into a greased 9x13 pan.
- Bake at 400 degrees for 30 minutes.
- Cool.
- Topping:.
- Mix cream cheese, pudding and milk all together until smooth.
- Spread on cooled crust.
- Spread on cool whip.
- Chill.
- When serving drizzle Hershey's chocolate topping on each piece.
- I have also used white chocolate mousse pudding, when plating spread warmed raspberry jam on plate, top with desert then drizzle chocolate on top.
- Keep refrigerated.
Nutrition Facts : Calories 409.7, Fat 21.6, SaturatedFat 13.7, Cholesterol 109.6, Sodium 440.5, Carbohydrate 46.5, Fiber 1.1, Sugar 27.2, Protein 8
EASY CHOCOLATE ÉCLAIR SQUARES
Make these Easy Chocolate Éclair Squares for the kids' next bake sale. Layers of vanilla pudding and COOL WHIP along with sweet graham crackers make these Easy Chocolate Éclair Squares a crowd favorite.
Provided by My Food and Family
Categories Home
Time 4h30m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Beat pudding mix and 1-3/4 cups milk in large bowl with whisk 2 min. Stir in COOL WHIP.
- Layer about 1/3 of the grahams and half the COOL WHIP mixture in 13x9-inch pan, breaking grahams as necessary to fit; repeat layers. Top with remaining grahams.
- Microwave chocolate and butter in medium microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Add sugar and remaining milk; mix well. Spread over grahams.
- Refrigerate 4 hours.
Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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.
ECLAIRS
A classic eclair recipe of light choux pastry filled with rich crème pâtissière. Make the basic buns, then fill with on-trend flavours and colourful glazes for a stunning afternoon tea treat
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 2h5m
Yield Makes 20
Number Of Ingredients 11
Steps:
- First, make the choux pastry. Put the butter in a saucepan with 450ml water. Sieve the flour into a large bowl and set aside. Bring the butter and water to a fast boil, simmer until the butter has melted, then tip in the flour and beat like mad with a wooden spoon until the mixture pulls away from the sides of the pan and is lump-free. Tip into the bowl and spread the thick paste up the sides a little to help it cool quickly, then leave for 10 mins.
- Heat oven to 200C/180C fan/ gas 6 and cut two pieces of baking parchment to fit two baking sheets. Using a ruler and pen, mark 10 lines about 12cm long over each piece, leaving plenty of space between the lines, then flip the parchment over. Fit a piping bag with a large round piping nozzle, about 1.5cm wide.
- When the flour paste has cooled but is not cold, start adding the egg, bit by bit, beating well between each addition until you have a smooth batter which will reluctantly drop off the end of your spoon (you can do this in a freestanding mixer if you have one). You may not need to use all the egg, so add it slowly. Transfer to your piping bag and use a little of the mixture to stick the parchment to your trays.
- Pipe the choux onto the baking sheet, using the lines as a guide. Pipe slowly so the eclairs aren't too skinny - each one should be about 2.5cm wide x 12cm long. Bake for 35-40 mins, swapping the trays around for the final 10 mins. The choux should be puffed, golden and sound hollow when tapped. You may wish to sacrifice one eclair to make sure the inside is completely dried out - if it's still moist, the eclair will sink when cooling. Once baked, leave to cool completely. (Can be made a day ahead and stored in an airtight container, reheat in the oven for 5-10 mins to crisp up before filling.) Split each eclair through the middle with a serrated knife.
- Now, make the crème pâtissière. Pour the milk and cream into a saucepan. Heat until just simmering, then remove from the heat. Meanwhile, tip the egg yolks into a bowl and add the sugar and cornflour, whisking together until smooth. Pour over the milk mixture, mix, then pour back into the saucepan. Cook over a medium heat for 5-8 mins until the crème pâtissière thickens to a thick custard consistency. Sieve into a jug, cover the surface with cling film and chill for at least 3 hrs, or up to 3 days.
- To fill and glaze your eclairs, choose one of our flavours - raspberry & cardamom, lemon & passion fruit, salted caramel & popcorn or elderflower & meringue.For more help, see our how to make choux pastry and eclairs video.
Nutrition Facts : Calories 306 calories, Fat 26 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 4 grams sugar, Fiber 0.4 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
ECLAIRS
Eclairs are delicious and are much easier to make than they seem. If you'd like, instead of piping shorter eclairs, you may pipe long rows, freeze until almost firm, then slice into 3 inch strips. The eclairs do deflate if you take them out of the oven too soon, so be sure they are fully cooked. To help with this problem, you may turn the oven off when done and allow the eclairs to cool in the oven. Another tip to help keep the shells from deflating is to cut a slit into each eclair after it comes out of the oven to let out steam. I have included both a vanilla pastry cream recipe and a chocolate pastry cream. If storing pastry cream in the fridge, be sure to press some plastic wrap over the top to prevent a skin from forming. If you wish to save some eclairs for later, refrigerate the unstuffed, unglazed shells. Glaze and stuff with cream when ready to eat. The leftover chocolate sauce is delicious over ice cream! Time does not include cooling for the shells.
Provided by Scarlett516
Categories Dessert
Time 1h20m
Yield 20-24 eclairs
Number Of Ingredients 28
Steps:
- START WITH THE DOUGH.
- Align the racks so the oven is divided into thirds. Preheat the oven to 375°F Line two baking sheets with parchment paper.
- In a heavy bottomed saucepan, bring the milk, water, butter, sugar, and salt to a boil.
- Add all of the flour at once, reduce heat to medium, and stir vigorously with a wooden spoon. The dough will come together quickly and may form a slight crust at the bottom of the pan, which is perfect. Stir for 2-3 minutes to dry out the dough. The dough should be very soft and smooth.
- Transfer the dough to a stand mixer (or I've mixed by hand just fine) with a paddle attachment and add the eggs one by one. If the dough separates after the first egg, don't worry, it should come back together by the time the third egg is incorporated. When all the eggs are incorporated, the dough should be thin and fall back to the bowl in a ribbon when lifted.
- Pour the dough into a piping bag and pipe onto baking sheets.
- Bake in oven for 7 minutes, then stick the handle of a wooden spoon in the door to keep it ajar. Bake for 5 more minutes, then rotate the pans top to bottom, back to front. Bake for approximately 8 more minutes (with the spoon in the door) until the eclairs are golden brown and puffy. Total baking time should be about 20 minutes.
- Meanwhile, make the pastry cream.
- FOR THE CHOCOLATE PASTRY CREAM.
- In a small saucepan, bring the milk to a boil. While the milk is coming to a boil, combine the yolks, sugar, and cornstarch together and whisk in a heavy bottom saucepan.
- Once the milk has reached a boil, temper the eggs by putting a little milk at a time into the egg mixture while whisking. Continue whisking and slowly pour the rest of the milk in the egg mixture.
- Strain the mixture back into the saucepan to remove any egg that may have scrambled. Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil. Keep whisking vigorously for 1 to 2 more minutes (still over medium heat).Stir in the melted chocolate and then remove the pan from the heat.
- Scrape the pastry cream into a small bowl and set it in an ice‐water bath to stop the cooking process. Make sure to continue stirring the mixture at this point so that it remains smooth.
- Once the cream has reached a temperature of 140 F remove from the ice‐water bath and stir in the butter in three or four installments. Return the cream to the ice‐water bath to continue cooling, stirring occasionally, until it has completely cooled. The cream is now ready to use or store in the fridge.
- FOR THE VANILLA PASTRY CREAM.
- Bring milk, vanilla beans, and vanilla pod to a simmer.
- Meanwhile, combine the sugar, flour, and cornstarch in a bowl. Whisk until smooth and then add the yolks, whisking until lump-free.
- Remove the vanilla pod from the milk.
- Temper the egg mixture with the milk by pouring he milk little by little into the egg mixture while stirring to prevent scrambling.
- Once the egg mixture is tempered, return to the saucepan and bring to a boil.
- Boil for 1 minute, then remove from heat and stir in the butter. The cream is now ready to use or store in the fridge.
- FOR THE CHOCOLATE SAUCE.
- Place all the ingredients into a heavy‐bottomed saucepan and bring to a boil, making sure to stir constantly. Then reduce the heat to low and continue stirring with a wooden spoon until the sauce thickens.
- It may take 10‐15 minutes for the sauce to thicken, but you will know when it is done when it coats the back of your spoon.
- FOR THE CHOCOLATE GLAZE.
- In a small saucepan, bring the heavy cream to a boil. Remove from the heat and slowly begin to add the chocolate, stirring with a wooden spoon or spatula.
- Stirring gently, stir in the butter, piece by piece followed by the chocolate sauce.
- TO ASSEMBLE THE ECLAIRS.
- Slice the éclairs horizontally, using a serrated knife. Set aside the bottoms and place the tops on a rack over a piece of parchment paper.
- The glaze should be barely warm to the touch (between 95 - 104 degrees F or 35 - 40 degrees C, as measured on an instant read thermometer). Spread the glaze over the tops of the éclairs using a metal icing spatula. Allow the tops to set and in the meantime fill the bottoms with the pastry cream.
- Pipe or spoon the pastry cream into the bottoms of the éclairs. Make sure you fill the bottoms with enough cream to mound above the pastry. Place the glazed tops onto the pastry cream and wriggle gently to settle them.
- Serve immediately.
Nutrition Facts : Calories 304, Fat 18.8, SaturatedFat 10.7, Cholesterol 202.1, Sodium 103, Carbohydrate 28.3, Fiber 0.4, Sugar 17.8, Protein 6
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