Does anyone have that dessert recipe like a chocolate eclair?!
It has like a puff pastry dough, and then the filling is like vanilla pudding and drizzled with chocolate sauce or maybe chocolate pudding and whip cream!? I wanted to make it for company, or a better dessert someone help!Www@FoodAQ@Com
Answers:
Cream Puff Cake
1 cup water
1/2 cup butter
1 cup all-purpose flour
4 eggs
1 (8 ounce) package cream cheese
4 cups milk
3 (3!.5 ounce) packages instant vanilla pudding mix
1 (12 ounce) container frozen whipped topping, thawed
1/4 cup chocolate syrup
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C)!.
In a large heavy saucepan, heat butter and water to boiling over medium-high heat!. Add flour and reduce heat to low!. Cook and stir until it forms a ball and pulls away from the pan!. Remove from heat and transfer to a large bowl!. Beat in eggs, one at a time, beating well after each egg!.
Spread in bottom and up the sides of an ungreased 9x13 inch pan!. Bake at 400 degrees F (200 degrees C) for 35 minutes!. Cool completely!.
To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth!. Add pudding mix and beat until thickened!. Spread over cooled shell!. Top with whipped topping, and drizzle chocolate syrup over the top!.Www@FoodAQ@Com
1 cup water
1/2 cup butter
1 cup all-purpose flour
4 eggs
1 (8 ounce) package cream cheese
4 cups milk
3 (3!.5 ounce) packages instant vanilla pudding mix
1 (12 ounce) container frozen whipped topping, thawed
1/4 cup chocolate syrup
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C)!.
In a large heavy saucepan, heat butter and water to boiling over medium-high heat!. Add flour and reduce heat to low!. Cook and stir until it forms a ball and pulls away from the pan!. Remove from heat and transfer to a large bowl!. Beat in eggs, one at a time, beating well after each egg!.
Spread in bottom and up the sides of an ungreased 9x13 inch pan!. Bake at 400 degrees F (200 degrees C) for 35 minutes!. Cool completely!.
To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth!. Add pudding mix and beat until thickened!. Spread over cooled shell!. Top with whipped topping, and drizzle chocolate syrup over the top!.Www@FoodAQ@Com
They serve those at the Chinese Restaurant where I eat on Sundays!. They are absolutely delicious!.
In all honesty though, it'd be a lot easier to just buy a box of frozen ones and let them thaw out!. To make them from scratch would be a big challenge!. But if you're that kind of girl, go for it!Www@FoodAQ@Com
In all honesty though, it'd be a lot easier to just buy a box of frozen ones and let them thaw out!. To make them from scratch would be a big challenge!. But if you're that kind of girl, go for it!Www@FoodAQ@Com
you mean profiteroles!? they sound complex but are not at all!. you can pipe the filling instead of cutting them!.
Makes
16 profiteroles
Ingredients
* 125g butter, chopped
* 1 cup plain flour
* 4 eggs, lightly whisked
Method
1!. Place butter in a saucepan over medium heat!. Cook, stirring occasionally, for 2 minutes or until butter melts!. Stir in 1 cup water!.
2!. Increase heat to high!. Bring butter mixture to a rolling boil!.
3!. Remove from heat!. Quickly add all flour!. Stir with a wooden spoon until mixture comes together and leaves side of saucepan!.
4!. Place pastry in a bowl!. Using an electric mixer, gradually add egg and beat until mixture is thick and shiny (you may have egg left over)!.
Ingredients
* 1 quantity Choux pastry (see related recipe)
Creme patissiere
* 3 egg yolks
* 2/3 cup caster sugar
* 1 teaspoon vanilla extract
* 1 tablespoon cornflour
* 1 1/2 tablespoons plain flour
* 2 cups milk
Chocolate sauce
* 1/4 cup freshly brewed strong coffee
* 1/4 cup pouring cream
* 200g dark chocolate, chopped
Method
1!. Place 1 shelf just above centre position and 1 shelf just below centre!. Preheat oven to 220°C!. Line 2 baking trays with baking paper!. Follow steps 1 to 4 for making Choux pastry (see related recipe)!.
2!. Spoon or pipe 16 balls of choux pastry onto trays, allowing room for spreading!. Bake for 10 minutes!. Reduce oven to 200°C and bake for 15 to 20 minutes, swapping trays after 10 minutes, or until choux pastry is puffed, golden and firm to the touch!. Remove from oven and allow to cool completely on trays!.
3!. Make creme patissiere: Whisk egg yolks, sugar and vanilla in a bowl!. Stir in cornflour and flour!. Add milk, 1/4 cup at a time, stirring well after each addition!. Transfer to a saucepan and cook, stirring constantly, over medium heat for 10 to 12 minutes or until mixture comes to the boil!. Boil, stirring constantly, for 1 minute!. Pour custard into a heatproof bowl!. Cover surface with baking paper!. Allow to cool!. Refrigerate until cold!.
4!. Make chocolate sauce: Combine coffee, cream and chocolate in a heatproof, microwave-safe bowl or jug!. Microwave, uncovered, on HIGH (100%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth!.
5!. Using kitchen scissors, cut pastries in half!. Fill bases with custard!. Replace tops!. Spoon over warm chocolate sauce!. Serve!.Www@FoodAQ@Com
Makes
16 profiteroles
Ingredients
* 125g butter, chopped
* 1 cup plain flour
* 4 eggs, lightly whisked
Method
1!. Place butter in a saucepan over medium heat!. Cook, stirring occasionally, for 2 minutes or until butter melts!. Stir in 1 cup water!.
2!. Increase heat to high!. Bring butter mixture to a rolling boil!.
3!. Remove from heat!. Quickly add all flour!. Stir with a wooden spoon until mixture comes together and leaves side of saucepan!.
4!. Place pastry in a bowl!. Using an electric mixer, gradually add egg and beat until mixture is thick and shiny (you may have egg left over)!.
Ingredients
* 1 quantity Choux pastry (see related recipe)
Creme patissiere
* 3 egg yolks
* 2/3 cup caster sugar
* 1 teaspoon vanilla extract
* 1 tablespoon cornflour
* 1 1/2 tablespoons plain flour
* 2 cups milk
Chocolate sauce
* 1/4 cup freshly brewed strong coffee
* 1/4 cup pouring cream
* 200g dark chocolate, chopped
Method
1!. Place 1 shelf just above centre position and 1 shelf just below centre!. Preheat oven to 220°C!. Line 2 baking trays with baking paper!. Follow steps 1 to 4 for making Choux pastry (see related recipe)!.
2!. Spoon or pipe 16 balls of choux pastry onto trays, allowing room for spreading!. Bake for 10 minutes!. Reduce oven to 200°C and bake for 15 to 20 minutes, swapping trays after 10 minutes, or until choux pastry is puffed, golden and firm to the touch!. Remove from oven and allow to cool completely on trays!.
3!. Make creme patissiere: Whisk egg yolks, sugar and vanilla in a bowl!. Stir in cornflour and flour!. Add milk, 1/4 cup at a time, stirring well after each addition!. Transfer to a saucepan and cook, stirring constantly, over medium heat for 10 to 12 minutes or until mixture comes to the boil!. Boil, stirring constantly, for 1 minute!. Pour custard into a heatproof bowl!. Cover surface with baking paper!. Allow to cool!. Refrigerate until cold!.
4!. Make chocolate sauce: Combine coffee, cream and chocolate in a heatproof, microwave-safe bowl or jug!. Microwave, uncovered, on HIGH (100%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth!.
5!. Using kitchen scissors, cut pastries in half!. Fill bases with custard!. Replace tops!. Spoon over warm chocolate sauce!. Serve!.Www@FoodAQ@Com
Here's one for elcair cake- tastes just like an eclair
Eclair cake
INGREDIENTS
2 (3!.5 ounce) packages instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
3 cups milk
1 (16 ounce) package graham cracker squares
1 (16 ounce) package prepared chocolate frosting
DIRECTIONS
In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk!.
Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan!. Evenly spread half of the pudding mixture over the crackers!. Top with another layer of crackers and the remaining pudding mixture!. Top with a final layer of graham crackers!.
Spread the frosting over the whole cake up to the edges of the pan!. Cover, and chill at least 4 hours before serving!.Www@FoodAQ@Com
Eclair cake
INGREDIENTS
2 (3!.5 ounce) packages instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
3 cups milk
1 (16 ounce) package graham cracker squares
1 (16 ounce) package prepared chocolate frosting
DIRECTIONS
In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk!.
Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan!. Evenly spread half of the pudding mixture over the crackers!. Top with another layer of crackers and the remaining pudding mixture!. Top with a final layer of graham crackers!.
Spread the frosting over the whole cake up to the edges of the pan!. Cover, and chill at least 4 hours before serving!.Www@FoodAQ@Com
look up cream puffs dough recipe!. or use mine:
1 cup boiling water
1/2 cup shortening, I use butter
1 cup alll purpose flour
1/4 teaspoon salt
4 eggs
Use a large heavy sauce pan!! bring water to boil, stir in shortening, have flour and salt stirred together ready, and eggs broken into a bowl!.
stir flour into water and shortening rapidly using wooden spoon!. Remove from heat and put dough in the mixing bowl!. Stir in eggs one at a time til blended!.
I put this dough into a pastry bag and pipe it onto ungreased baking sheets!. Very small for tea things, larger mounds for cream puffs, and into bars for Eclaires!.
Put this into 400F oven 15 minutes, lower oven temp to 350 and bake til golden!. If they are not dried out, turn off oven and leave in for an hour more!.
Poke hole or slit the puff after it is cooled fill with filling, drizzle with chocolate!.
The filling can be any flavor you desire or pure sweetened whipped cream!
Now I want to go in and make me some, haven't endulged in ages!.
PS: you can make little tiny ones and fill with tuna or other seafood or sandwich fillings and serve for luncheons!Www@FoodAQ@Com
1 cup boiling water
1/2 cup shortening, I use butter
1 cup alll purpose flour
1/4 teaspoon salt
4 eggs
Use a large heavy sauce pan!! bring water to boil, stir in shortening, have flour and salt stirred together ready, and eggs broken into a bowl!.
stir flour into water and shortening rapidly using wooden spoon!. Remove from heat and put dough in the mixing bowl!. Stir in eggs one at a time til blended!.
I put this dough into a pastry bag and pipe it onto ungreased baking sheets!. Very small for tea things, larger mounds for cream puffs, and into bars for Eclaires!.
Put this into 400F oven 15 minutes, lower oven temp to 350 and bake til golden!. If they are not dried out, turn off oven and leave in for an hour more!.
Poke hole or slit the puff after it is cooled fill with filling, drizzle with chocolate!.
The filling can be any flavor you desire or pure sweetened whipped cream!
Now I want to go in and make me some, haven't endulged in ages!.
PS: you can make little tiny ones and fill with tuna or other seafood or sandwich fillings and serve for luncheons!Www@FoodAQ@Com
CREME PUFF FRUIT WREATH
1/2 c!. butter
1 c!. water
1/4 tsp!. salt
1 c!. sifted all-purpose flour
5 eggs
1/4 c!. sliced blanched almonds
2 pt!. fresh strawberries or 4 lg!. oranges and 2 bananas
1/4 c!. Kirsch or Grand Marnier (optional)
1/2 to 3/4 c!. granulated sugar
1 tbsp!. lemon juice
2 c!. heavy cream
Make early in the day or on day before!.
Start oven at 375 degrees!. In small pan, bring butter, water, and salt, to a rolling boil!. Add flour all at once, then beat with spoon over low heat until mixture leaves sides of pan and forms a compact ball!. Remove from heat!. Add 4 eggs, one at a time, beating well with spoon, after each addition until smooth and satin-like!.
On a large cookie sheet, draw a 9-inch circle, then grease it well!.
With small spatula, spread cream-puff dough, just within the drawn circle!. Brush top with remaining egg, beaten, then sprinkle with almonds!. Bake ring 40 minutes!. Then lower oven heat to 325 degrees!. With sharp knife, cut a few slits around sides of wreath to let steam escape!. Bake 10 minutes longer, then remove to wire rack, cool, and cover with wax paper!.
About 40 minutes before serving: Split cream-puff wreath in half crosswise!. Hull and quarter strawberries or section oranges!. Then half and slice bananas!. Toss strawberries with Kirsch and sugar (or oranges and bananas with Grand Marnier, sugar, and lemon juice)!.
Whip cream until it forms stiff peaks that hold their shape!. Blend fruit mixture with whipped cream, then spread over bottom of wreath!. Top with other half!. Refrigerate until served!. 12 wedges!.
hope this helps!. good luck and enjoy!.Www@FoodAQ@Com
1/2 c!. butter
1 c!. water
1/4 tsp!. salt
1 c!. sifted all-purpose flour
5 eggs
1/4 c!. sliced blanched almonds
2 pt!. fresh strawberries or 4 lg!. oranges and 2 bananas
1/4 c!. Kirsch or Grand Marnier (optional)
1/2 to 3/4 c!. granulated sugar
1 tbsp!. lemon juice
2 c!. heavy cream
Make early in the day or on day before!.
Start oven at 375 degrees!. In small pan, bring butter, water, and salt, to a rolling boil!. Add flour all at once, then beat with spoon over low heat until mixture leaves sides of pan and forms a compact ball!. Remove from heat!. Add 4 eggs, one at a time, beating well with spoon, after each addition until smooth and satin-like!.
On a large cookie sheet, draw a 9-inch circle, then grease it well!.
With small spatula, spread cream-puff dough, just within the drawn circle!. Brush top with remaining egg, beaten, then sprinkle with almonds!. Bake ring 40 minutes!. Then lower oven heat to 325 degrees!. With sharp knife, cut a few slits around sides of wreath to let steam escape!. Bake 10 minutes longer, then remove to wire rack, cool, and cover with wax paper!.
About 40 minutes before serving: Split cream-puff wreath in half crosswise!. Hull and quarter strawberries or section oranges!. Then half and slice bananas!. Toss strawberries with Kirsch and sugar (or oranges and bananas with Grand Marnier, sugar, and lemon juice)!.
Whip cream until it forms stiff peaks that hold their shape!. Blend fruit mixture with whipped cream, then spread over bottom of wreath!. Top with other half!. Refrigerate until served!. 12 wedges!.
hope this helps!. good luck and enjoy!.Www@FoodAQ@Com