ECLAIR CUPS RECIPES

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NO-BAKE CHOCOLATE ECLAIR CAKE RECIPE | MYRECIPES



No-Bake Chocolate Eclair Cake Recipe | MyRecipes image

Make this easy dessert a day before serving, as you'll have to refrigerate it overnight. 

Provided by LynneLong

Yield 1 serving

Number Of Ingredients 9

3 box(es) 3.5 oz instant vanilla pudding
3 cups milk
1 container 8oz cool whip
Graham crackers
⅓ cup cocoa
1 cup sugar
¼ cup milk
1 stick butter
1 teaspoon vanilla

Steps:

  • Prepare the filling by combining pudding mix and milk. Beat. Stir in Cool Whip. 
  • Place a layer of graham crackers in bottom of a 9x13 dish. Spread 1/2 filling mixture on top. Repeat with another layer of graham crackers, add rest of filling, top with final layer of graham crackers.
  • To make the topping, bring cocoa, milk and sugar to a roiling boil. Let topping boil for one full minute, stirring frequently. 
  • Remove from heat, cool 1 minute.
  • Add butter and vanilla to topping, and stir till butter is melted.
  • Pour chocolate topping over graham crackers and refrigerate overnight. 

CHOCOLATE ECLAIRS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Chocolate Eclairs Recipe: How to Make It - Taste of Home image

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

1 cup water
1/2 cup butter, cubed
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs, room temperature
FILLING:
2-1/2 cups cold whole milk
1 package (5.1 ounces) instant vanilla pudding mix
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
FROSTING:
2 ounces semisweet chocolate
2 tablespoons butter
1-1/4 cups confectioners' sugar
2 to 3 tablespoons hot water

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.

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