HEART'S DELIGHT ECLAIR
This lovely and luscious treat is rumored to have been the favorite dessert of European royalty long ago. I know that it's won the hearts of everyone I've ever made it for. Enjoy! -Lorene Milligan, Chemainus, British Columbia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Cut an 11-in. heart-shaped pattern out of parchment or waxed paper., On a lightly floured surface, roll each pastry sheet into a 12-in. square. Using pattern and a sharp knife, cut a heart from each sheet; place on greased baking sheets. Bake until golden brown, 12-15 minutes. Remove to wire racks to cool completely., In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set, about 5 minutes. In another bowl, beat cream and 1/2 teaspoon vanilla until stiff peaks form; lightly fold into pudding. , Split each pastry heart into 2 layers; reserve 1 of the top layers. Place 1 of the remaining layers on a serving plate; spread with a third of the pudding mixture. Repeat twice; top with reserved layer., Mix confectioners' sugar, water, almond extract and remaining vanilla until smooth; spread over top pastry., In a microwave, melt chocolate chips and shortening; stir until smooth. Pipe or drizzle over top as desired. Refrigerate until set.
Nutrition Facts : Calories 488 calories, Fat 29g fat (14g saturated fat), Cholesterol 50mg cholesterol, Sodium 252mg sodium, Carbohydrate 53g carbohydrate (27g sugars, Fiber 3g fiber), Protein 6g protein.
STRAWBERRIES AND CREAM ECLAIRS
Steps:
- For the eclairs: Put the water, milk, butter, superfine sugar and salt into a saucepan over medium heat and bring the mixture to a gentle boil; this should take about a minute. As soon as it reaches a boil, add the flour and cook, stirring constantly with a wooden spoon, until it forms a glossy ball of dough, about 2 minutes.
- Put the ball of dough into a large bowl and allow it to cool for 2 minutes. Next, slowly add one-quarter of the beaten egg mixture and mix together with a wooden spoon until the mixture is homogeneous. Keep adding the egg a little at a time until the dough reaches the dropping stage--when you lift the wooden spoon out of the bowl, the mixture should fall off the spoon in 3 seconds. You may not need all of the egg, so be careful to add it slowly as to not make the mixture too runny.
- Transfer the dough to a piping bag fitted with a French star tip nozzle (see Cook's Note). Line a baking sheet with a silicone mat or parchment paper and pipe ten 5-inch lines of dough on it. Put the baking sheet in the freezer for 20 minutes.
- Preheat the oven to 205 degrees C/400 degrees F.
- Just before you add the eclairs, throw 2 tablespoons of water in the bottom of the oven to create some steam. Immediately place the eclairs in the oven and lower the temperature to 160 degrees C/320 degrees F. Bake until the eclairs are golden brown, 30 to 35 minutes. Allow to cool.
- For the filling: Add the cream, superfine sugar and vanilla to a bowl and whisk until it reaches very soft peaks. Place the mixture into a piping bag fitted with a French star tip nozzle or other decorative tip.
- Assembly: Slice the cooled eclair shells in half lengthwise to make top and bottom shells. Dust the top shells lightly with powdered sugar. On the bottom shells, lay down some sliced strawberries, then pipe the whipped cream in a swirling motion on top. Place the top shells on the cream, then pipe more whipped cream on the tops in small dollops and decorate with more fresh strawberries.
MINI ECLAIRS WITH STRAWBERRIES AND CREAM
For a take on chocolate-covered strawberries, drizzle the eclairs with melted bittersweet chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 20
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Line 2 baking sheets with parchment. Bring milk, water, butter, and salt to a boil in a medium saucepan over medium-high heat. Remove from heat, and stir in flour. Return to heat, and cook, stirring constantly with a wooden spoon, until mixture pulls away from sides of pan, about 4 minutes. Transfer to the bowl of a mixer fitted with the paddle attachment. Mix on medium speed to cool slightly, about 1 minute. With machine running, add eggs, 1 at a time, mixing well after each addition. Transfer dough to a pastry bag fitted with a 1/2-inch round tip.
- Pipe twenty 2 1/2-inch-long eclairs onto each sheet. Bake until eclairs rise and are golden brown, 20 to 25 minutes. Transfer to wire rack to cool.
- Split eclairs in half lengthwise using a serrated knife. Pipe vanilla cream onto eclair bottoms. Spoon macerated berries on top of cream, and sandwich with eclair tops. Dust with confectioners' sugar. Serve immediately.
- Bake the mini eclairs the day you plan on serving them.
STRAWBERRY ÉCLAIR DESSERT
Have an éclair recipe extravaganza with Strawberry Éclair Dessert! Creamy pudding and strawberries will make our éclair recipe your new fruity favorite.
Provided by My Food and Family
Categories Home
Time 3h30m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Beat pudding mix and milk in large bowl with whisk 2 min. Stir in COOL WHIP. Layer 1/3 of the grahams, half of the pudding mixture and 1 cup berries in 13x9-inch pan, breaking grahams as necessary to fit; repeat layers. Top with remaining grahams.
- Microwave chocolate and butter in microwaveable bowl on HIGH 2 min., stirring after 1 min. Stir until chocolate is completely melted. Spread over grahams.
- Refrigerate 3 hours.
Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
STRAWBERRY CHOCOLATE ECLAIR FANTASY
This dessert is made to impress and has a beautiful presentation. Takes a little extra time, but the end result is well worth it. The bottom layer is similar to an eclair and provides a base for the pie. A layer of melted chocolate protects the pastry from becoming soggy, Then, there is a decadent layer of sweetened cream cheese that's topped with whipped cream and glazed strawberries. As if that wasn't enough, the dessert is drizzled with chocolate. Impressive and delicious!
Provided by Brandi Kirkpatrick @IdGirl25
Categories Fruit Desserts
Number Of Ingredients 14
Steps:
- Preheat oven to 450° F. Grease 9-inch pie plate.
- For the eclair shell, heat water and butter to a boil in a small saucepan. Stir in flour and salt. Reduce heat to low; stir vigorously for 1 minute or until mixture forms a ball. Remove from heat. Cool for 2 to 3 minutes.
- Add eggs, one at a time, mixing thoroughly after each addition, until smooth. Spread evenly over bottom of prepared pie plate.
- Bake for 15 minutes or until sides puff up. Reduce heat to 350° F.; bake for an additional 10 minutes or until golden brown. Cool completely in pan on wire rack. Press center down when cool.
- FOR FILLING: Place 1¼ cups morsels and milk in a medium uncovered microwave-safe bowl. Microwave on HIGH (100%) power for 1 minute; stir. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring until smooth. Do not overheat. Stir in 1 teaspoon vanilla extract. Spread mixture evenly over bottom of éclair shell. Refrigerate until chocolate is firm.
- Beat cream cheese, sugar, and remaining vanilla extract in a small mixer bowl until smooth. Spread evenly over the chocolate layer. Arrange strawberries on cheese layer with pointed sides up.
- Microwave jam in a small uncovered microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Brush jam over strawberries and drizzle between strawberries. Refrigerate for at least 4 hours or overnight.
- Pipe or dollop whipped topping between strawberries and éclair shell edge.
- Place remaining morsels in a heavy-duty plastic bag. Microwave on HIGH (100%) power for 30 seconds; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut a small hole in corner of the bag.
- Squeeze to drizzle over strawberries. Dust with powdered sugar. Serve immediately.
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STRAWBERRY éCLAIRS RECIPE | DELICIOUS. MAGAZINE
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5/5 (3)Total Time 1 hr 30 minsCategory Chestnut RecipesCalories 139 per serving
- For the filling, put the strawberries in a medium saucepan with the icing sugar and bring to a simmer over a low heat for 5-10 minutes until broken down. Remove from the heat and cool for 5 minutes. Whizz in a blender/food processor until smooth and liquid. Push the fruit through a sieve to remove the seeds (discard them) and make a coulis. Set aside.
- Put the milk in a medium pan and bring just to the boil. In a large bowl, beat the egg yolks with 50g caster sugar and a dash of the hot milk, then beat in the plain flour and cornflour with a balloon whisk to a smooth paste. Slowly stir in the rest of the milk, making sure no lumps form.
- Return the mixture to the pan and slowly bring it to the boil over a medium heat, stirring constantly, until very thick. It may go lumpy, but don’t worry too much about this – continue stirring and try to make it as smooth as possible. Spoon the custard onto a plate, put a piece of baking paper on top to prevent a skin forming, then cool completely. Chill in the fridge until solid.
- Heat the oven to 200°C/180°C fan/ gas 6. To make the choux pastry, line 2 baking sheets with baking paper and sprinkle with a little flour. Sift the flour, sugar and a good pinch of salt together in a pile onto another sheet of baking paper.
STRAWBERRIES AND CREAM ECLAIRS - COOK WITH MANALI
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- Cut each eclair shell into half. Fill the bottom half with whipped cream and strawberries. Place the upper half on top. Dust with powdered sugar and serve immediately!
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