THELMA'S CHOCOLATE ECLAIR RECIPE: HOW TO MAKE IT
I love eclairs, but making the actual pastry is difficult, so I came up with this recipe as a substitute. It still satisfies my cravings with the same wonderful flavors. —Thelma Beam, Esbon, Kansas
Provided by Taste of Home
Categories Desserts
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
Yield 15 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 238 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 12mg cholesterol, SodiumContent 229mg sodium, CarbohydrateContent 38g carbohydrate (26g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
CHOCOLATE ECLAIRS RECIPE: HOW TO MAKE IT - TASTE OF HOME
With creamy filling and fudgy frosting, this chocolate eclair recipe is extra special. —Jessica Campbell, Viola, Wisconsin
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 20 minutes
Prep Time 45 minutes
Cook Time 35 minutes
Yield 9 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 400°. In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Using a tablespoon or a pastry tube with a #10 or large round tip, form dough into nine 4x1-1/2-in. strips on a greased baking sheet. Bake 35-40 minutes or until puffed and golden. Remove to a wire rack. Immediately split eclairs open; remove tops and set aside. Discard soft dough from inside. Cool eclairs. , In a large bowl, beat milk and pudding mix according to package directions. In another bowl, whip cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Fill eclairs (chill any remaining filling for another use). , For frosting, in a microwave, melt chocolate and butter; stir until smooth. Stir in sugar and enough hot water to achieve a smooth consistency. Cool slightly. Frost eclairs. Store in refrigerator.
Nutrition Facts : Calories 483 calories, FatContent 28g fat (17g saturated fat), CholesterolContent 174mg cholesterol, SodiumContent 492mg sodium, CarbohydrateContent 52g carbohydrate (37g sugars, FiberContent 1g fiber), ProteinContent 7g protein.
More about "easy chocolate eclair recipes recipes"
THELMA'S CHOCOLATE ECLAIR RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.5
Total Time 20 minutes
Category Desserts
Calories 238 calories per serving
- 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.
CHOCOLATE ECLAIRS RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 45 minutes
Category Dessert, Treat
Calories 155 calories per serving
- 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.
CHOCOLATE ECLAIRS RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.3
Total Time 01 hours 20 minutes
Category Desserts
Calories 483 calories per serving
- Preheat oven to 400°. In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Using a tablespoon or a pastry tube with a #10 or large round tip, form dough into nine 4x1-1/2-in. strips on a greased baking sheet. Bake 35-40 minutes or until puffed and golden. Remove to a wire rack. Immediately split eclairs open; remove tops and set aside. Discard soft dough from inside. Cool eclairs. , In a large bowl, beat milk and pudding mix according to package directions. In another bowl, whip cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Fill eclairs (chill any remaining filling for another use). , For frosting, in a microwave, melt chocolate and butter; stir until smooth. Stir in sugar and enough hot water to achieve a smooth consistency. Cool slightly. Frost eclairs. Store in refrigerator.
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