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
CHOCOLATE MINT ECLAIR
Picked up a St. Paddy's Day cookbook at the grocery and this was in it. A twist on the many mock eclair recipes this one with mint flavors and flavored graham crackers. Very pretty and really yummy! Cooking time is chilling time.
Provided by LAURIE
Categories Dessert
Time 2h20m
Yield 12-14 serving(s)
Number Of Ingredients 12
Steps:
- Grease 13x9 inch baking pan.
- Line bottom of pan with 3 cracker halves and 6 whole crackers and set aside.
- Whisk milk & pudding mixes 2 minutes in large bowl until thickened.
- Whisk in extract and food coloring.
- Fold in cool whip.
- Spread 1/2 of mixture over graham crackers in pan.
- Repeat with same amount of crackers as before.
- Spread remaining pudding over crackers.
- Repeat with cracker layer to finish.
- Cover and refrigerate 2 hours.
- Prepare frosting by melting butter in small saucepan.
- Stir in cocoa and both milks until blended.
- Remove from heat and stir in powdered sugar and vanilla.
- Spread frosting on top of top layer of graham crackers.
- Refrigerate until ready to serve.
CHOCOLATE-MINT ECLAIR LAYERED DESSERT
Easy eclair-style layered desserts are hot-and it's no wonder! This creamy chocolate-mint crowd-pleaser is an easy no-bake recipe with charm and flavor.
Provided by My Food and Family
Categories Home
Time 4h30m
Yield 24 servings
Number Of Ingredients 10
Steps:
- Combine cookie crumbs, 2 Tbsp. sugar and butter; press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
- Mix cream cheese, remaining sugar, 2 Tbsp. milk and mint extract 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 200, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 20 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0.6432 g, Sugar 0 g, Protein 3 g
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
CHOCOLATE ECLAIR DELIGHT
It's amazing how the layers of this eclair torte soften overnight into a cake-like texture. Just before serving dessert, I like to dust the top with cocoa. -Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- In a large heavy saucepan, combine the first five ingredients. Gradually whisk in evaporated milk and milk until smooth. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; cook and stir 2 minutes longer or until thickened. , Remove from the heat. Stir a small amount of hot filling into egg substitute; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Press plastic wrap onto surface of filling; cover and refrigerate until cooled. , Meanwhile, in a small bowl, combine whipped topping and 1 tablespoon cocoa; set aside. Arrange half the crackers in a 9-in. square pan coated with cooking spray. Layer half of the filling and topping over the crackers. Repeat layers. Cover and refrigerate overnight. Just before serving, sprinkle with remaining cocoa.
Nutrition Facts : Calories 209 calories, Fat 4g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 213mg sodium, Carbohydrate 37g carbohydrate (22g sugars, Fiber 1g fiber), Protein 7g protein.
CHOCOLATE ECLAIR DESSERT
"My father, who's diabetic, loves chocolate and baked goods," explains Owen Jack Hiatt of Colorado Springs, Colorado. "Our whole family can enjoy this beautiful mouthwatering dessert."-Owen Jack Hiatt, Colorado Springs, Colorado
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- In a saucepan, bring water and butter to a boil, stirring constantly until butter is melted. Reduce heat to low; add the flour. Stir vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. Remove from the heat. , Add eggs, one at a time, beating well after each addition until the batter becomes smooth. Spread into a greased and floured 13-in. x 9-in. baking pan. Bake at 400° for 30 minutes or until puffed and golden. Immediately remove from pan and cut in half horizontally. Cool completely. , For filling, beat the pudding mix, milk and cream cheese in a bowl until smooth. Just before serving, place bottom eclair layer on a serving platter; cover with filling. Replace top layer and drizzle with chocolate syrup.
Nutrition Facts : Calories 175 calories, Fat 10g fat, Cholesterol 65mg cholesterol, Sodium 312mg sodium, Carbohydrate 15g carbohydrate, Fiber 6g protein.
CLASSIC CHOCOLATE ÉCLAIRS
Master pâte à choux (choux pastry dough) and a world of dreamy, airy desserts opens up to you: éclairs, croquembouches, profiteroles, gougères and even churros. Choux pastry dough is unique in that it is typically prepared in a saucepan over heat, which might sound intimidating, but it is much more approachable than you might think. If you don't have a pastry bag, you can use a resealable plastic bag to pipe these éclairs - or turn them into cream puffs by simply dropping the dough in 2-tablespoon scoops about 3 inches apart onto a baking sheet. The pastry starts to soften as soon as the éclair is filled with custard, so indulge immediately. It won't be difficult. Save any leftover chocolate glaze in the refrigerator. Reheated, it makes perfect hot fudge sauce.
Provided by Samantha Seneviratne
Categories pastries, dessert
Time 2h
Yield 12 to 14 éclairs
Number Of Ingredients 17
Steps:
- Prepare the custard: Stir together the egg yolks, sugar, cornstarch and kosher salt in a medium saucepan until smooth. Whisk in the milk and 1/2 cup heavy cream. Add the vanilla bean and seeds and the butter and bring the mixture to a simmer over medium heat. Set a fine-mesh sieve over a large heatproof bowl.
- Cook the mixture over medium-low heat, stirring constantly and making sure to get the edges, until the mixture begins to thicken, 2 to 4 minutes. (It's helpful to have both a spatula and a whisk handy while making the custard. Switch between the two.) Let it come up to a very slow boil and cook for 1 minute more. Strain the custard through the sieve into the bowl. Press plastic wrap directly onto the surface of the custard and refrigerate until chilled, at least 1 1/2 hours.
- Prepare the puffs: Bring the butter, sugar, salt and 3/4 cup/175 milliliters water to a simmer over medium heat in a medium saucepan, stirring with a wooden spoon. As soon as it comes to a boil, add the flour, stirring constantly, until the dough forms a ball and pulls away from the sides of the pan, about 1 minute. Remove the pan from the heat and let the mixture cool for 3 to 4 minutes, stirring the dough occasionally.
- Heat oven to 450 degrees. Add the eggs to the dough in the pan, one at a time, stirring vigorously between each addition with a wooden spoon. The dough will break apart and slide around in the pot before it comes back together. Transfer the dough to a piping bag fitted with a large round or star tip. (The author used Ateco #826.)
- Line two baking sheets with parchment paper. Pipe the dough into 4 1/2-inch-by-3/4-inch lengths about 3 inches apart. With a damp fingertip, flatten any points. Bake until éclairs are deep golden brown and puffed, rotating the sheets halfway through, 22 to 25 minutes. They should be very light and crisp. Turn the oven off. Poke each éclair on either end with a toothpick to allow some steam to release. Return the puffs to the oven and prop the door open a crack with a wooden spoon. Allow the puffs to dry out in the oven, about 15 minutes. Transfer baking sheet to a wire rack to cool completely.
- Prepare the glaze: Bring the heavy cream and salt to a simmer over medium heat. Remove from the heat and stir in the chocolate and corn syrup. Let the mixture stand for 1 minute and then whisk to make a smooth sauce.
- To finish the custard, whip the remaining 1/4 cup heavy cream to soft peaks. Whisk the cooled custard to loosen it, then fold in the whipped cream. Transfer the custard to a pastry bag fitted with a fluted tip. Slice the top third off each éclair and fill the bases of the éclairs with custard. Dip the tops of the éclairs in the glaze and set them on top of the custard-filled bases. Serve immediately.
Nutrition Facts : @context http, Calories 279, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 20 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 11 grams, Sodium 165 milligrams, Sugar 16 grams, TransFat 0 grams
More about "chocolate mint eclair dessert recipes"
MINT CHOCOLATE ECLAIR CAKE - PLAIN CHICKEN
From plainchicken.com
5/5 (2)Category DessertCuisine AmericanTotal Time 15 mins
- In a bowl, combine pudding mix and milk, add few drops of green food coloring, and 3/4 teaspoon mint extract; beat at medium speed with an electric handheld mixer for 2 minutes. Fold in whipped topping.
- Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of the pudding layer. Pour over the remaining half of the pudding mixture and cover with another layer of graham crackers.
PERFECT CHOCOLATE ECLAIRS {FILLED WITH PASTRY CREAM}
From ofbatteranddough.com
Reviews 3Estimated Reading Time 8 minsServings 8Total Time 1 hr 5 mins
NO-BAKE CHOCOLATE ECLAIR DESSERT | THE RECIPE CRITIC
From therecipecritic.com
32 MINT CHOCOLATE RECIPES YOU'LL WANT TO MAKE AGAIN …
From allrecipes.com
60 IRRESISTIBLE MINT CHOCOLATE DESSERTS | TASTE OF HOME
From tasteofhome.com
30 BEST MINT CHOCOLATE DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
PERFECT CLASSIC CHOCOLATE ECLAIRS (FOOLPROOF RECIPE)
From theflavorbender.com
MINI ECLAIRS RECIPE - DELICIOUS LITTLE BITES
From deliciouslittlebites.com
ECLAIR CAKE (MADE WITH REAL CHOUX PASTRY) - LAVENDER & MACARONS
From lavenderandmacarons.com
NABISCO DISCONTINUED THE BELOVED WAFER COOKIES, BUT THESE 14 …
From news.yahoo.com
MINI CHOCOLATE AND MINT éCLAIRS | CHOUX PASTRY | SBS FOOD
From sbs.com.au
CHOCOLATE ECLAIR DESSERT - MY LIFE AFTER DAIRY
From mylifeafterdairy.com
CHOCOLATE ECLAIR RECIPE (EASY TO FOLLOW ... - DINNER, THEN DESSERT
From dinnerthendessert.com
EASY CHOCOLATE ECLAIR CAKE RECIPE | COOKIES & CUPS
From cookiesandcups.com
CHOCOLATE MINT ECLAIR DESSERT RECIPE | BOTTOMLESS BITES
From deputydogs.com
CHOCOLATE ECLAIR CAKE RECIPE (NO-BAKE & 15 MINUTES OF PREP)
From thekitchn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love