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.
HOMEMADE ECLAIRS
Homemade eclairs are a labour of love, but the reward will be a decadent mouthful of crisp pastry oozing creamy vanilla custard
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 2h30m
Yield Makes 24
Number Of Ingredients 11
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 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 2 large sheets of baking parchment. On each one draw 2 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 2 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 2 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.
- Arrange the buns on a wire rack and spread each with a little of your chosen icing. If you can't decide, it's really easy to split your batch of choux buns, halve icing quantities, and make a selection to keep everyone happy. See the tip below for more icing flavours.
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 0.13 milligram of sodium
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
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
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
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
CHERRY CHEESE DANISH RING
Make and share this Cherry Cheese Danish Ring recipe from Food.com.
Provided by Colbys Mom
Categories Breads
Time 10h
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Dough:.
- In measuring cup combine milk, sugar and yeast.
- Let stand until frothy, 5 minutes.
- In large bowl combine flour, salt, and cardamom.
- With pastry blender cut in better until well distributed with some 1/2" pieces remaining.
- Combine eggs with yeast mixture; stir into flour mixture until sticky dough forms.
- Cover; regrigerate until thoroughly chilled; at least 6 hrs or overnight.
- Turn dough out onto lightly floured surface.
- Roll out into 20x9" rectangle, re-flouring dough as needed.
- With long side of dough facing you, fold short sides over in thirds.
- Wrap; chill 30 minutes.
- Unwrap dough; on lightly floured surface, with long side facing you, roll out dough into 20x9" rectangle.
- Repeat folding.
- Wrap; chill 30 minutes.
- Repeat rolling and folding two more times.
- Wrap and chill until ready to use, at least 45 minutes.
- Filling:.
- Preheat oven to 375 degrees.
- Combine cheese, sugar, flour, 1 yolk, zest, and nutmeg until smooth; set aside.
- Roll out dough into 24x9" rectangle.
- Spread cheese mixture down center of dough in 22x3" strip.
- Fold 1 long side of dough over filling; brush with water.
- Fold remaining dough over, gently pressing to attach.
- Line baking sheet with parchment paper.
- Shape roll, seam side down, into ring on baking sheet; press ends together to seal.
- With scissors cut about 3/4" through outer edge every 1" all the way around to allow filling to peak through while it bakes.
- Using knife to help separate, twist each piece slightly to expose filling inside.
- Beat remaining yolk with 1 tbsp water; brush over ring.
- Bake 40 minutes until golden brown (cover edges with foil if browning too quickly).
- Remove from oven; spoon cherry filling over top of each cut.
- Bake until filling is hot, about 5 minutes.
- Cool on pan on rack 10 minutes.
- Remove from pan; cool completely on rack.
- Glaze:.
- Combine powdered sugar with milk and drizzle over ring.
Nutrition Facts : Calories 365.4, Fat 17.9, SaturatedFat 10.7, Cholesterol 110.9, Sodium 231.6, Carbohydrate 42.4, Fiber 1.1, Sugar 13.8, Protein 8.9
ECLAIRS II
My family loves these eclairs and request them all the time. I usually make them as dessert whenever we have company coming, they are always a hit!
Provided by Patty Stockton
Categories World Cuisine Recipes European French
Time 1h
Yield 9
Number Of Ingredients 15
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.
Nutrition Facts : Calories 476.2 calories, Carbohydrate 49.4 g, Cholesterol 157.8 mg, Fat 28.4 g, Fiber 0.8 g, Protein 7.6 g, SaturatedFat 16.9 g, Sodium 484.9 mg, Sugar 34.6 g
More about "eclair ring recipes"
AUNT KATHY’S CHOCOLATE ECLAIR RING (AKA “THE RING”)
From andtheycookedhappilyeverafter.com
CLASSIC ECLAIR RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
MAPLE ECLAIRS | FOOD CHANNEL
From foodchannel.com
CLASSIC FRENCH CHOCOLATE ÉCLAIR RECIPE - THE SPRUCE EATS
From thespruceeats.com
WHAT EXACTLY IS AN ÉCLAIR? - THE SPRUCE EATS
From thespruceeats.com
ECLAIR RING | ETSY CANADA
From etsy.com
ECLAIR RING | ETSY
From etsy.com
ECLAIR RING - PLAIN.RECIPES
From plain.recipes
10 BEST ECLAIR FILLING RECIPES | YUMMLY
From yummly.com
12 ECLAIR RECIPES THAT WE CAN’T WAIT TO MAKE AGAIN
From tasteofhome.com
ECLAIR RING STOCK VIDEOS AND ROYALTY-FREE FOOTAGE - ISTOCK
From istockphoto.com
ECLAIR RINGS WITH A CREAM AND CANNED PEACHES STOCK IMAGE
From dreamstime.com
ECLAIR CALORIES RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
ÉCLAIR | TRADITIONAL SWEET PASTRY FROM FRANCE - TASTEATLAS
From tasteatlas.com
ECLAIR RING DESSERT - RECIPE | COOKS.COM
From cooks.com
11 EASY ECLAIR RECIPES | ALLRECIPES
From allrecipes.com
FOOD MINIATURE ECLAIR | ETSY
From etsy.com
BUY ECLAIR RING ONLINE IN INDIA | ETSY INDIA
From etsy.com
235 ECLAIR RING CUSTARD PHOTOS - FREE & ROYALTY-FREE STOCK PHOTOS …
From dreamstime.com
ECLAIR RINGS FILLED WITH A CREAM AND CANNED PEACHES
From dreamstime.com
ECLAIR RING - RECIPE CIRCUS
From recipecircus.com
CHOCOLATE ECLAIR RING ON BAKESPACE.COM
From bakespace.com
THE BEST ECLAIRS RECIPE - JOYFOODSUNSHINE
From joyfoodsunshine.com
CELESTE ECLAIR RING IN 2022 | RING SHOPPING, RINGS, DOMED RING
From pinterest.ca
CHOCOLATE ORANGE ECLAIR RINGS RECIPE | EAT SMARTER USA
From eatsmarter.com
CHOCOLATE ECLAIR RING - PLAIN.RECIPES
From plain.recipes
CHOCOLATE ÉCLAIR RING | TEXAS CO-OP POWER | AN ONLINE COMMUNITY …
From texascooppower.com
269 ECLAIR RINGS PHOTOS - FREE & ROYALTY-FREE STOCK PHOTOS FROM …
From dreamstime.com
CHOCOLATE ECLAIRS RECIPE | COOKING WITH NANA LING
From cookingwithnanaling.com
CHOCOLATE ECLAIR RING | ETSY
From etsy.com
THE PERFECT ECLAIR RECIPE - (FOOLPROOF) SPATULA DESSERTS
From spatuladesserts.com
CHOCOLATE ECLAIR RING - RECIPE | COOKS.COM
From cooks.com
ECLAIR RING - BIGOVEN.COM
From bigoven.com
ECLAIR RING - RECIPE | COOKS.COM
From cooks.com
372 ECLAIR RING PHOTOS - FREE & ROYALTY-FREE STOCK PHOTOS FROM …
From dreamstime.com
ECLAIR RING - RECIPE | COOKS.COM
From cooks.com
ECLAIR RING - RECIPE | COOKS.COM
From cooks.com
ECLAIR RING - PINTEREST
From pinterest.com
#15-minutes-or-less #time-to-make #course #preparation #occasion #desserts #dinner-party #cakes #4-hours-or-less
You'll also love