CHOCOLATE ECLAIRS DESSERT RECIPES

Steps:

• Line a 13x9-in. dish with half the graham crackers, breaking crackers to fit as needed., Whisk milk and pudding mixes 2 minutes; let stand until soft-set, about 2 minutes. Fold in whipped topping. Spread mixture evenly over crackers. Top with remaining crackers., In a microwave-safe bowl, microwave chocolate and butter until melted; stir until blended. Stir in remaining ingredients. Spread over top. Refrigerate, covered, 8 hours or overnight.

Steps:

• Make the pâte à choux: Adjust an oven rack to center position and preheat the oven to 425°. Line two baking sheets with parchment paper.
• In a medium pot or pan, heat the water, salt, and butter over medium heat. When the butter has fully melted and the edges start to bubble, add all of the flour at once. Stir with a wooden spoon until the dough comes together (it will begin to leave a film of paste along the bottom of the pan), about 2 minutes over medium heat.
• Transfer the pasty mixture to the bowl of a stand mixer fitted with a paddle attachment or to a medium bowl if using a hand mixer). Mix on medium speed until the paste is no longer releasing steam, 3 to 5 minutes.
• Crack the eggs into a small bowl and break apart using a fork. Add the eggs a tablespoon or 2 at a time to the paste and mix until fully incorporated. Continue adding the eggs a tablespoon or 2 at a time, until the dough is thick and glossy. (Depending on the weather and how much the paste has been cooked, you may need more or less egg.)
• Spoon the dough into a pastry bag fitted with a large round tip. Pipe onto prepared baking sheets into mounds 1½” wide by 1” tall and 2” apart from one another. Using a wet finger, tap down to level out the peaks.
• Bake until golden brown, about 20 minutes. (Underbaked dough will look great coming out of the oven, but then collapse as it cools. Make sure that the puffs are uniformly golden brown and sound hollow when tapped.) Let cool as you prepare the chocolate sauce. 
• Make the chocolate sauce: Fill a medium pot with 1” of water and bring to a simmer. In a medium bowl, add the heavy cream and chocolate and place the bowl right on top of the pot. (Watch out for steam!) With a whisk or heat-proof spoon, stir until fully melted and combined. Add the coconut oil and stir to combine.
• Using a serrated knife, cut the puffs in half. Top each bottom with a small scoop of ice cream, and sandwich. 
• Spoon chocolate sauce over the top.