Have You a Recipe for Chocolate Eclairs Please?!
ThanksWww@FoodAQ@Com
Answers:
I make eclairs the same way!. I pipe the dough to a longer roll!. I drizzle chocolate on top when filled!. YUMMY!!
Cream Puffs
1/2 cup Crisco? Butter Shortening
OR 1/2 stick Crisco? Butter Shortening Sticks
1 cup water
1/2 teaspoon salt
1 cup Pillsbury BEST? All Purpose Flour
4 large eggs, lightly beaten
Luscious Filling for Cream Puffs
3/4 cup sugar
5 tablespoons cornstarch
dash salt
3-1/4 cups milk, or use part half and half
3 egg yolks, slightly beaten
2 tablespoons Crisco? Butter Shortening
1 teaspoon pure vanilla extract
Preparation Directions:
For cream puffs
1!. Heat oven to 400oF!. Coat a baking sheet with no-stick cooking spray!.
2!. Combine butter flavor shortening, water and salt in heavy saucepan; bring to a boil to melt shortening!. Stir in flour all at once!. Cook and continue to stir until mixture forms a ball; remove from heat!. Add eggs, one at a time, beating well after each addition!.
3!. Drop by rounded tablespoonfuls onto prepared baking sheet (6 per sheet)!. Bake at 400oF about 30 minutes or until golden brown!.
4!. Cool, cut off tops, pull out any soft dough and fill as desired!. Use Luscious Filling for Cream Puffs, whipped cream, or prepared pudding!.
5!. Replace tops; sprinkle lightly with powdered sugar!. Serve immediately or refrigerate!. Unfilled shells freeze well and can be filled later!. Shells may also be filled with chicken salad, etc!., for a luncheon!. Tiny shells can be stuffed and used as appetizers!.
For Filling
1!. In a heavy 2-quart saucepan, combine sugar, cornstarch and salt!. Stir in milk!. Cool over medium heat, stirring constantly, until smooth and thickened!.
2!. Stir a little hot mixture into eggs; then stir eggs into remaining pudding mixture!. Cook 2 to 3 minutes longer!. Stir in butter flavor shortening and vanilla!. Cool!.Www@FoodAQ@Com
Cream Puffs
1/2 cup Crisco? Butter Shortening
OR 1/2 stick Crisco? Butter Shortening Sticks
1 cup water
1/2 teaspoon salt
1 cup Pillsbury BEST? All Purpose Flour
4 large eggs, lightly beaten
Luscious Filling for Cream Puffs
3/4 cup sugar
5 tablespoons cornstarch
dash salt
3-1/4 cups milk, or use part half and half
3 egg yolks, slightly beaten
2 tablespoons Crisco? Butter Shortening
1 teaspoon pure vanilla extract
Preparation Directions:
For cream puffs
1!. Heat oven to 400oF!. Coat a baking sheet with no-stick cooking spray!.
2!. Combine butter flavor shortening, water and salt in heavy saucepan; bring to a boil to melt shortening!. Stir in flour all at once!. Cook and continue to stir until mixture forms a ball; remove from heat!. Add eggs, one at a time, beating well after each addition!.
3!. Drop by rounded tablespoonfuls onto prepared baking sheet (6 per sheet)!. Bake at 400oF about 30 minutes or until golden brown!.
4!. Cool, cut off tops, pull out any soft dough and fill as desired!. Use Luscious Filling for Cream Puffs, whipped cream, or prepared pudding!.
5!. Replace tops; sprinkle lightly with powdered sugar!. Serve immediately or refrigerate!. Unfilled shells freeze well and can be filled later!. Shells may also be filled with chicken salad, etc!., for a luncheon!. Tiny shells can be stuffed and used as appetizers!.
For Filling
1!. In a heavy 2-quart saucepan, combine sugar, cornstarch and salt!. Stir in milk!. Cool over medium heat, stirring constantly, until smooth and thickened!.
2!. Stir a little hot mixture into eggs; then stir eggs into remaining pudding mixture!. Cook 2 to 3 minutes longer!. Stir in butter flavor shortening and vanilla!. Cool!.Www@FoodAQ@Com
Eclair Cake
"This is a very quick and simple no bake dessert cake!. It uses graham crackers and a pudding mixture!. It tastes just like an eclair, but there is enough for a crowd!! It is a great recipe for children who are learning to cook, there is no baking involved or any power kitchen tools!. Just a bowl and a spoon!"
PREP TIME 25 Min
READY IN 4 Hrs 25 Min
SERVINGS & SCALING
Original recipe yield: 1 - 13x9 inch pan
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!.
Note
The frosting will be easier to spread if the cake is covered and chilled for about 30 minutes before spreading!.Www@FoodAQ@Com
"This is a very quick and simple no bake dessert cake!. It uses graham crackers and a pudding mixture!. It tastes just like an eclair, but there is enough for a crowd!! It is a great recipe for children who are learning to cook, there is no baking involved or any power kitchen tools!. Just a bowl and a spoon!"
PREP TIME 25 Min
READY IN 4 Hrs 25 Min
SERVINGS & SCALING
Original recipe yield: 1 - 13x9 inch pan
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!.
Note
The frosting will be easier to spread if the cake is covered and chilled for about 30 minutes before spreading!.Www@FoodAQ@Com
Ingredients
For the pastry
75g/2?oz butter, diced
200ml/7fl oz water
salt
100g/4oz strong plain flour
3 free-range eggs, beaten
For the cream
250ml/9fl oz double or whipping cream
For the chocolate icing
100g/4oz caster sugar
100ml/3?oz water
50g/2oz dark chocolate
25g/1oz unsalted butter
Method
1!. Heat the oven to 200C/400F/Gas 6!. Place the butter, water and a pinch of salt in a medium saucepan over a low heat!. Stir occasionally with a wooden spoon as the butter melts!.
2!. Meanwhile, sift the flour into a small bowl!.
3!. When the butter has melted, turn up the heat and bring the mixture to the boil!. Switch off the heat and quickly tip the flour into the saucepan!. Immediately beat the flour into the liquid with the wooden spoon to mix all the ingredients together!. Stop beating when the mixture swells into a smooth dough that comes away from the sides of the saucepan!. This should take only a few seconds!.
4!. Let the mixture cool for 3-4 minutes!. Pour in a little of the beaten egg into the flour mixture and beat it in well!. Keep adding and beating in the egg, a little at a time, until the dough looks thick, smooth and shiny and still holds its shape well!. You may not need the last two or three tablespoonfuls of egg if your eggs are large!.
5!. Spoon the mixture into a freezer bag (you'll need to scrape it out of the pan with a plastic spatula)!. Fold down the top of the bag to squeeze the dough to the bottom!. Snip off one of the bottom corners of the bag to give you a hole about 1cm long!.
6!. Line two flat baking sheets with baking parchment!. Squeeze the mixture into chipolata-sized sausage shapes on to the parchment, allowing about 4cm between each one (they will at least double in size in the oven)!. You should be able to make about 12!.
7!. Wearing oven gloves, place the baking sheets in the oven and bake for about 30 minutes!. Take the éclairs out when they are puffed up, golden brown all over, and feel hard when you poke one with a knife!.
8!. Immediately take each éclair off the baking sheet (they will be very hot, so wear oven gloves) and, with the point of a knife, gently slit the side to let out the steam!. (Otherwise, the steam sits trapped in the éclair and turns back to water, leaving you with a soggy bun!.) Leave them to cool and dry out on a wire rack!.
9!. Whip the cream in a small bowl until it is just thick enough to hold its shape!. Place it in the fridge while you make the chocolate icing!.
10!. For the icing, place the sugar and water in a small saucepan over a low heat!. Heat gently, stirring all the time with a wooden spoon to dissolve the sugar!. Bring to the boil and boil fast for three minutes!. Switch off the hob and wait for a few minutes for the syrup to cool down (you can speed this up by dipping the base of the pan in a bowl of cold water if you like)!. Meanwhile, break up the chocolate and cut the butter into chunks!.
11!. When the syrup is very warm, rather than very hot, add the chocolate and butter!. Stir until both have melted and blended to a smooth, glossy sauce!. Leave to cool, stirring occasionally!. When the sauce starts to thicken, it's ready to ice your éclairs!.
12!. When the buns are cool, use a teaspoon to fill the inside of each éclair with whipped cream (you may need to enlarge the slit you made before)!. Then take a different teaspoon and smear the chocolate icing generously over each éclair!. Leave the éclairs on the wire rack until the icing has set!. In the unlikely event that you're not going to eat them straight away, you can put them in the fridge for a few hoursWww@FoodAQ@Com
For the pastry
75g/2?oz butter, diced
200ml/7fl oz water
salt
100g/4oz strong plain flour
3 free-range eggs, beaten
For the cream
250ml/9fl oz double or whipping cream
For the chocolate icing
100g/4oz caster sugar
100ml/3?oz water
50g/2oz dark chocolate
25g/1oz unsalted butter
Method
1!. Heat the oven to 200C/400F/Gas 6!. Place the butter, water and a pinch of salt in a medium saucepan over a low heat!. Stir occasionally with a wooden spoon as the butter melts!.
2!. Meanwhile, sift the flour into a small bowl!.
3!. When the butter has melted, turn up the heat and bring the mixture to the boil!. Switch off the heat and quickly tip the flour into the saucepan!. Immediately beat the flour into the liquid with the wooden spoon to mix all the ingredients together!. Stop beating when the mixture swells into a smooth dough that comes away from the sides of the saucepan!. This should take only a few seconds!.
4!. Let the mixture cool for 3-4 minutes!. Pour in a little of the beaten egg into the flour mixture and beat it in well!. Keep adding and beating in the egg, a little at a time, until the dough looks thick, smooth and shiny and still holds its shape well!. You may not need the last two or three tablespoonfuls of egg if your eggs are large!.
5!. Spoon the mixture into a freezer bag (you'll need to scrape it out of the pan with a plastic spatula)!. Fold down the top of the bag to squeeze the dough to the bottom!. Snip off one of the bottom corners of the bag to give you a hole about 1cm long!.
6!. Line two flat baking sheets with baking parchment!. Squeeze the mixture into chipolata-sized sausage shapes on to the parchment, allowing about 4cm between each one (they will at least double in size in the oven)!. You should be able to make about 12!.
7!. Wearing oven gloves, place the baking sheets in the oven and bake for about 30 minutes!. Take the éclairs out when they are puffed up, golden brown all over, and feel hard when you poke one with a knife!.
8!. Immediately take each éclair off the baking sheet (they will be very hot, so wear oven gloves) and, with the point of a knife, gently slit the side to let out the steam!. (Otherwise, the steam sits trapped in the éclair and turns back to water, leaving you with a soggy bun!.) Leave them to cool and dry out on a wire rack!.
9!. Whip the cream in a small bowl until it is just thick enough to hold its shape!. Place it in the fridge while you make the chocolate icing!.
10!. For the icing, place the sugar and water in a small saucepan over a low heat!. Heat gently, stirring all the time with a wooden spoon to dissolve the sugar!. Bring to the boil and boil fast for three minutes!. Switch off the hob and wait for a few minutes for the syrup to cool down (you can speed this up by dipping the base of the pan in a bowl of cold water if you like)!. Meanwhile, break up the chocolate and cut the butter into chunks!.
11!. When the syrup is very warm, rather than very hot, add the chocolate and butter!. Stir until both have melted and blended to a smooth, glossy sauce!. Leave to cool, stirring occasionally!. When the sauce starts to thicken, it's ready to ice your éclairs!.
12!. When the buns are cool, use a teaspoon to fill the inside of each éclair with whipped cream (you may need to enlarge the slit you made before)!. Then take a different teaspoon and smear the chocolate icing generously over each éclair!. Leave the éclairs on the wire rack until the icing has set!. In the unlikely event that you're not going to eat them straight away, you can put them in the fridge for a few hoursWww@FoodAQ@Com
1 c!. water
1/2 c!. butter
1 c!. flour
4 eggs
Bring to rolling boil water and butter!. Take off heat!. Add flour and stir with spoon until ball can be formed!. Add eggs!. Beat like crazy!. Mix until dough is very stiff; otherwise it will run all over pan!. Drop by full teaspoons onto a cookie sheet for individual serving; put in a circular ring or in a strip!. Bake 45-50 minutes at 400 degrees!. Cool out of draft!.
FILLING:
2 pkg!. instant French vanilla pudding
2 1/2 c!. milk
1 (8 oz!.) container Cool Whip
1 tsp!. vanilla
Mix pudding and milk!. Mix well!. Fold in Cool Whip and vanilla!. Slice eclair in half and fill generously with entire amount of filling!. Replace top of eclair!. Drizzle top of eclair with Chocolate Sauce!.
CHOCOLATE SAUCE:
6 oz!. semi-sweet chocolate chips
1 1/3 c!. canned milk
1/2 c!. butter
2 c!. powdered sugar
1 tsp!. vanilla
Melt chocolate chips and butter together!. Gradually add milk and powdered sugar!. Bring to boil!. Stir continuously!. Boil for 8 minutes!. Remove from heat and add vanilla!.
Makes 3/4 quart!.
?Www@FoodAQ@Com
1/2 c!. butter
1 c!. flour
4 eggs
Bring to rolling boil water and butter!. Take off heat!. Add flour and stir with spoon until ball can be formed!. Add eggs!. Beat like crazy!. Mix until dough is very stiff; otherwise it will run all over pan!. Drop by full teaspoons onto a cookie sheet for individual serving; put in a circular ring or in a strip!. Bake 45-50 minutes at 400 degrees!. Cool out of draft!.
FILLING:
2 pkg!. instant French vanilla pudding
2 1/2 c!. milk
1 (8 oz!.) container Cool Whip
1 tsp!. vanilla
Mix pudding and milk!. Mix well!. Fold in Cool Whip and vanilla!. Slice eclair in half and fill generously with entire amount of filling!. Replace top of eclair!. Drizzle top of eclair with Chocolate Sauce!.
CHOCOLATE SAUCE:
6 oz!. semi-sweet chocolate chips
1 1/3 c!. canned milk
1/2 c!. butter
2 c!. powdered sugar
1 tsp!. vanilla
Melt chocolate chips and butter together!. Gradually add milk and powdered sugar!. Bring to boil!. Stir continuously!. Boil for 8 minutes!. Remove from heat and add vanilla!.
Makes 3/4 quart!.
?Www@FoodAQ@Com
I like that Chocolate exclair!. I used to buy from toffee shop!.
regarding recipe you can view food network channelWww@FoodAQ@Com
regarding recipe you can view food network channelWww@FoodAQ@Com
Yes I do !.!.!.!.!. now you made me hungry for them !.!.!.!.!.!. = )
Chocolate Eclairs
Filling:
2 cups whole, 2 percent fat, or 1 percent fat milk
1/2 vanilla bean, split lengthwise
6 egg yolks
2/3 cup sugar
1/4 cup cornstarch
1 tablespoon cold unsalted butter
Pastry:
1 cup water
8 tablespoons (1 stick) unsalted butter
1/2 teaspoon salt
1 1/2 teaspoons sugar
1 cup all-purpose flour
3 eggs, plus 1 extra, if needed
Egg Wash:
1 egg
1 1/2 teaspoons water
Chocolate Glaze:
1/2 cup heavy cream
4 ounces semisweet chocolate, coarsely chopped
Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat!. Immediately turn off the heat and set aside to infuse for 15 minutes!. In a bowl, whisk the egg yolks and sugar until light and fluffy!. Add the cornstarch and whisk vigorously until no lumps remain!. Whisk in 1/4 cup of the hot milk mixture until incorporated!. Whisk in the remaining hot milk mixture, reserving the saucepan!. Pour the mixture through a strainer back into the saucepan!. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling!. Remove from the heat and stir in the butter!. Let cool slightly!. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming!. Chill at least 2 hours or until ready to serve!. The custard can be made up to 24 hours in advance!. Refrigerate until 1 hour before using!.
Pastry: Preheat the oven to 425 degrees!. Line a sheet pan with parchment paper!. In a large saucepan, bring the water, butter, salt and sugar to a rolling boil over medium-high heat!. When it boils, immediately take the pan off the heat!. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds!. Return to the heat and cook, stirring, 30 seconds!. Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer)!. Mix at medium speed!. With the mixer running, add 3 eggs, 1 egg at a time!. Stop mixing after each addition to scrape down the sides of the bowl!. Mix until the dough is smooth and glossy and the eggs are completely incorporated!. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl!. If the dough is still clinging to the beaters, add the remaining 1 egg and mix until incorporated!.
Using a pastry bag fitted with a large plain tip, pipe fat lengths of dough (about the size and shape of a jumbo hot dog) onto the lined baking sheet, leaving 2 inches of space between them!. You should have 8 to 10 lengths!.
Egg Wash: In a bowl, whisk the egg and water together!. Brush the surface of each eclair with the egg wash!. Use your fingers to smooth out any bumps of points of dough that remain on the surface!. Bake 15 minutes, then reduce the heat to 375 degrees and bake until puffed up and light golden brown, about 25 minutes more!. Try not to open the oven door too often during the baking!. Let cool on the baking sheet!. Fit a medium-size plain pastry tip over your index finger and use it to make a hole in the end of each eclair (or just use your fingertip)!. Using a pastry bag fitted with a medium-size plain tip, gently pipe the custard into the eclairs, using only just enough to fill the inside (don't stuff them full)!.
Glaze: In a small saucepan, heat the cream over medium heat just until it boils!. Immediately turn off the heat!. Put the chocolate in a medium bowl!. Pour the hot cream over the chocolate and whisk until melted and smooth!. Set aside and keep warm!. The glaze can be made up to 48 hours in advance!. Cover and refrigerate until ready to use, and rewarm in a microwave or over hot water when ready to use!.
Dip the tops of the eclairs in the warm chocolate glaze and set on a sheet pan!. Chill, uncovered, at least 1 hour to set the glaze!. Serve chilled!.Www@FoodAQ@Com
Chocolate Eclairs
Filling:
2 cups whole, 2 percent fat, or 1 percent fat milk
1/2 vanilla bean, split lengthwise
6 egg yolks
2/3 cup sugar
1/4 cup cornstarch
1 tablespoon cold unsalted butter
Pastry:
1 cup water
8 tablespoons (1 stick) unsalted butter
1/2 teaspoon salt
1 1/2 teaspoons sugar
1 cup all-purpose flour
3 eggs, plus 1 extra, if needed
Egg Wash:
1 egg
1 1/2 teaspoons water
Chocolate Glaze:
1/2 cup heavy cream
4 ounces semisweet chocolate, coarsely chopped
Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat!. Immediately turn off the heat and set aside to infuse for 15 minutes!. In a bowl, whisk the egg yolks and sugar until light and fluffy!. Add the cornstarch and whisk vigorously until no lumps remain!. Whisk in 1/4 cup of the hot milk mixture until incorporated!. Whisk in the remaining hot milk mixture, reserving the saucepan!. Pour the mixture through a strainer back into the saucepan!. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling!. Remove from the heat and stir in the butter!. Let cool slightly!. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming!. Chill at least 2 hours or until ready to serve!. The custard can be made up to 24 hours in advance!. Refrigerate until 1 hour before using!.
Pastry: Preheat the oven to 425 degrees!. Line a sheet pan with parchment paper!. In a large saucepan, bring the water, butter, salt and sugar to a rolling boil over medium-high heat!. When it boils, immediately take the pan off the heat!. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds!. Return to the heat and cook, stirring, 30 seconds!. Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer)!. Mix at medium speed!. With the mixer running, add 3 eggs, 1 egg at a time!. Stop mixing after each addition to scrape down the sides of the bowl!. Mix until the dough is smooth and glossy and the eggs are completely incorporated!. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl!. If the dough is still clinging to the beaters, add the remaining 1 egg and mix until incorporated!.
Using a pastry bag fitted with a large plain tip, pipe fat lengths of dough (about the size and shape of a jumbo hot dog) onto the lined baking sheet, leaving 2 inches of space between them!. You should have 8 to 10 lengths!.
Egg Wash: In a bowl, whisk the egg and water together!. Brush the surface of each eclair with the egg wash!. Use your fingers to smooth out any bumps of points of dough that remain on the surface!. Bake 15 minutes, then reduce the heat to 375 degrees and bake until puffed up and light golden brown, about 25 minutes more!. Try not to open the oven door too often during the baking!. Let cool on the baking sheet!. Fit a medium-size plain pastry tip over your index finger and use it to make a hole in the end of each eclair (or just use your fingertip)!. Using a pastry bag fitted with a medium-size plain tip, gently pipe the custard into the eclairs, using only just enough to fill the inside (don't stuff them full)!.
Glaze: In a small saucepan, heat the cream over medium heat just until it boils!. Immediately turn off the heat!. Put the chocolate in a medium bowl!. Pour the hot cream over the chocolate and whisk until melted and smooth!. Set aside and keep warm!. The glaze can be made up to 48 hours in advance!. Cover and refrigerate until ready to use, and rewarm in a microwave or over hot water when ready to use!.
Dip the tops of the eclairs in the warm chocolate glaze and set on a sheet pan!. Chill, uncovered, at least 1 hour to set the glaze!. Serve chilled!.Www@FoodAQ@Com