CHOCOLATE ECLAIR CAKE
My favorite person in the world, my second mom Patty, gave me this easy and delicious recipe. Its the best.
Provided by mspms
Categories Desserts Chocolate Dessert Recipes
Time 12h20m
Yield 24
Number Of Ingredients 5
Steps:
- Line the bottom of a 9x13 inch baking pan with graham crackers. In a large bowl, combine the milk and vanilla pudding according to directions on box. Fold in the whipped topping. Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan. Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.
Nutrition Facts : Calories 265.1 calories, Carbohydrate 40.3 g, Cholesterol 3.3 mg, Fat 10.8 g, Fiber 0.6 g, Protein 3.1 g, SaturatedFat 5.9 g, Sodium 287.2 mg, Sugar 29.2 g
ECLAIR CAKE WITH CHOCOLATE GANACHE
A delicious, creamy filling on top of a light choux pastry gets glazed with a rich chocolate ganache. This dessert sounds fancy but it is so easy to make and it's a definite crowd-pleaser!
Provided by Laney Jane
Categories Desserts Frostings and Icings Chocolate
Time 2h40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish. Place a mixing bowl in the freezer to chill.
- Combine the water, butter, and salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and stir in the flour. Cook and stir until the mixture pulls away from the sides of the pan and forms a ball. Transfer the mixture to a mixing bowl and beat in the eggs, one at a time, until fully incorporated. Spread the dough evenly in the bottom of the baking dish.
- Bake the pastry in the preheated oven until golden brown, 25 to 30 minutes. (The dough will rise and make a boat shape, but should drop as it cools.) Cool completely on wire rack.
- Remove the chilled mixing bowl from the freezer and pour in 2 cups of cold whipping cream. Whip until the cream thickens, about 1 minute; stir in the confectioners' sugar and the vanilla extract. Continue to whip until the cream forms stiff peaks. Refrigerate the whipped cream while you mix the pudding.
- Pour the pudding mixes and the milk into a mixing bowl and stir until creamy. Fold in the whipped cream. Spread the filling over the cooled crust and refrigerate.
- Place the chopped chocolate in a heat-proof bowl. Bring 1 cup of cream almost to a boil in a small saucepan over medium heat. Pour the hot cream over the chocolate and allow it to soften for 1 minute. Whisk the mixture until smooth. Let the mixture cool slightly to thicken, about 10 minutes. Pour the ganache over the cream filling, spreading to cover the entire surface. Return the pan to the refrigerator and chill for at least 1 hour before serving.
Nutrition Facts : Calories 530.4 calories, Carbohydrate 39.6 g, Cholesterol 160.5 mg, Fat 38.9 g, Fiber 1.8 g, Protein 6.9 g, SaturatedFat 23.7 g, Sodium 400 mg, Sugar 24.7 g
DRIZZLED CHOCOLATE ECLAIR CAKE
I made this cake in my teenage years for a youth activity. It has been many years since, and I wanted to make it for a party not to long ago. I figured recipezaar would have a similar one, I searched, but I couldn't find anything remotely close. I tracked down the woman who taught us how to make this, and since there wasn't one like this I thought I would share it with you. It is delicious, a great dessert to take to anywhere!
Provided by NicoleLarson
Categories Dessert
Time 40m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- PASTRY: In a sauce pan bring to boil butter, salt, and water. After it is boiling add in flour and stir until it forms a ball.
- Take off heat and add 4 eggs one at a time. Beating by hand until mixed thoroughly. (They will kinda look slippery and the flour ball will separate into chunks. Keep stirring the egg will eventually mix inches It is SO important that you add them one at a time. )
- Lightly spray jelly roll pan with a nonstick cooking spray and spread mixture in bottom of pan. (It is a little stiff, I use a spoon and run it under hot water to help it spread better.).
- Bake at 400 degrees for 25 minutes. It will puff up you may want to poke the bubbles with a fork. Take out of oven and let it cool completely.
- FILLING: Beat both packages of french vanila instant pudding with milk. Add softened cream cheese. Beat again. Spread on cooled pastry. Spread whipped topping over top of pudding mixture.
- GLAZE: In a bowl mix chocolate chips and butter, put in microwave for 1 minute or until melted. Add milk and powdered sugar and mix well. Drizzle over top of whipped cream and chill in fridge.
Nutrition Facts : Calories 228.4, Fat 14, SaturatedFat 8.5, Cholesterol 73.5, Sodium 267, Carbohydrate 22.6, Fiber 0.3, Sugar 16.2, Protein 3.8
CROWD-PLEASING CHOCOLATE ECLAIR CAKE
this is a awesome recipe for the holiday's and very easy. anyone will love this. it is from my grandmother.
Provided by Loves_cooking89
Categories Dessert
Time 11m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- combine pudding and milk.
- fold cool whip into pudding/milk mixture.
- cover bottom of 9x13 pan with graham crackers.
- pour 1/2 of the mixture onto crackers.
- add another layer of crackers on top.
- pour rest of mixture onto top layer of crackers. you can add a third layer of crackers if you wish, i prefer not to.
- Topping:.
- bring sugar, milk, and cocoa to good boil, cook 1 minute. add butter and vanilla.stir until a little cooled, pour over crackers. (i added some graham cracker crumbs on top while the chocolate was still hot) refrigerate until Chocolate has hardened a bit, or over night. serve chilled. keep leftovers refrigerated.
Nutrition Facts : Calories 597, Fat 27.6, SaturatedFat 18.1, Cholesterol 33.1, Sodium 634.1, Carbohydrate 84.4, Fiber 2.1, Sugar 61.2, Protein 6.1
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