How To make Chocolate Eclair Cake

Chocolate Eclairs Dessert Recipe by Food Fusion

Indulge in the ultimate chocolate dessert with our layered Chocolate Eclairs Dessert. This will have everyone asking for more. #HappyCookingToYou #FoodFusion #EBM #PeekFreans #DigitalAmmi #RamazanSpecial #peekfreans #digitalmom #chocolatelovers #dessertlovers #sweettooth #yum #foodgasm

Written Recipe:

Serves 6-8
Recipe in English:

Ingredients:
Prepare Biscuit Layer:
-Instant coffee 1 & ½ tbs
-Hot water ¾ Cup
-Peek freans Whole Wheat slices 8 or as required
Prepare Pudding Layer:
-Doodh (Milk) 2 & ½ Cups
-Condensed milk ½ Cup
-Instant pudding mix (plain) 2 packs (160g)
Prepare Coffee Ganache:
-Cooking chocolate chopped 200g
-Cream 100ml
-Makhan (Butter) 1 tbs
-Instant coffee 1 tbs
-Hot water 1-2 tbs
-Whipped cream
-Chocolate coated biscuits

Directions:
Prepare Biscuit Layer:
-In a bowl,add instant coffee,hot water & whisk well.
-Dip whole wheat slices in dissolved coffee & place in a bottom of 6 x 10 inch serving dish & set aside.
Prepare Pudding Layer:
-In a saucepan,add milk,condensed milk,instant pudding mix & whisk well.
-Turn on the flame,whisk continuously & cook on low flame for 2-3 minutes.
-Remove from stove & let it cool while whisking until it thickens.
-Pour pudding layer on soaked biscuits layer & spread evenly.
-Refrigerate for 30 minutes or until set.
Prepare Coffee Ganache:
-In a bowl,add cooking chocolate,cream,butter & microwave for a minute then mix until well combined.
-In a bowl,add instant coffee,hot water & mix well.
-In melted chocolate,add dissolved coffee & mix well then transfer to a piping bag.
-Pipe out prepared coffee ganache on pudding layer & spread evenly.
-Refrigerate for 1 hour.
-Decorate with whipped cream,chocolate coated biscuits & serve chilled!

Recipe in Urdu:

Ajza:
Prepare Biscuit Layer:
-Instant coffee 1 & ½ tbs
-Hot water ¾ Cup
-Peek freans Whole Wheat slices 8 or as required
Prepare Pudding Layer:
-Doodh (Milk) 2 & ½ Cups
-Condensed milk ½ Cup
-Instant pudding mix (plain) 2 packs (160g)
Prepare Coffee Ganache:
-Cooking chocolate chopped 200g
-Cream 100ml
-Makhan (Butter) 1 tbs
-Instant coffee 1 tbs
-Hot water 1-2 tbs
-Whipped cream
-Chocolate coated biscuits

Directions:
Prepare Biscuit Layer:
-Bowl mein instant coffee aur garam pani dal ker ache tarhan whisk ker lein.
-Whole wheat slices ko dissolved coffee mein dip karein aur 6 x 10 inch serving dish ka bottom mein rakh dein & side per rakh dein.
Prepare Pudding Layer:
-Saucepan mein doodh,condensed milk & instant pudding mix pani dal ker ache tarhan whisk ker lein.
-Chulha on akrein aur musalsal whisk kertay hoye halki ancch per 2-3 minutes kliya paka lein.
-Chulhay s ahata lein aur whisk kertay hoye custard ko thanda & garha ker lein.
-Soaked biscuits ki layer ka upper dal ker evenly pheela lein.
-30 minutes ya set ho janay tak refrigerate ker lein.
Prepare Coffee Ganache:
-Bowl mein cooking chocolate,cream aur makhan dal ker ek minute kliya microwave ker lein phir ache tarhan mix ker lein.
-Bowl mein instant coffee aur garam pani dal ker ache tarhan mix ker lein.
-Melted chocolate mein dissolved coffee dal ker ache tarhan mix karein aur piping bag mein transfer ker lein.
-Pudding layer per coffee ganache ki layer laga ker evenly pheela lein.
-1 hour kliya refrigerate ker lein.
-Whipped cream aur chocolate coated biscuits sa decorate ker lein & thanda serve karein!

How to make: No-Bake Eclair Cake

No-Bake Eclair Cake is a dessert that is layers of flavor: graham crackers, instant vanilla pudding, whipped topping and topped with chocolate frosting!
Grab the FULL recipe and a FREE printable recipe here:

How to Make One Pan Éclair Cake

Ingredients:
1 (3.4 oz) box of instant vanilla pudding
1 (3.4 oz) box of instant French vanilla pudding
1 (8oz) tub of Whipped Topping (such as Cool Whip)
1 box of cinnamon graham crackers
1 (16 oz) tub of chocolate fudge frosting (preferred: Pillsbury Creamy Supreme® Chocolate Fudge Frosting)
2 cups of milk

Directions:
In a 13x9 dish line the bottom with a single row of crackers breaking them as needed to fill as much of the bottom as possible. Put the cinnamon side facing up. In a mixing bowl combine one box of pudding with 1 cup of milk and then add 4 ounces of the whipped topping. Mix with whisk or fork for about 2 minutes. Pour pudding mixture on top of crackers covering the entire area. Next put down another row of crackers. Again, in a mixing bowl combine the other box of pudding with 1 cup of milk and then add the remaining 4 ounces of the whipped topping. Mix with whisk or fork for about 2 minutes. Now pour the pudding mix over the crackers and spread evenly over the area. Place another row of crackers this time with the cinnamon facing down. Take the lid and foil off of the frosting and microwave on high for about 30 seconds or until the frosting is just liquid enough to pour out of the tub. Pour frosting on top of crackers and spread evenly across top. Place in fridge for 24 hours so the crackers have time to become soft. Cut into squares and serve cold. Serve plain or with dollop of whipped cream and strawberry garnish. Serving size, approx 8-12.

Vegan Chocolate Eclair Cake

#chocolate #eclair #vegan #baking #cake #vanilla #icecreamman #buttercream

Taking a quite break from the Classic Cakes Veganized series to bring you this American Classic Cake! Who else chased the ice cream man down the street in the summer? What was your favorite ice cream bar?

CLICK HERE FOR THE RECIPE


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Custardy Chocolate Éclair Cake | In The Kitchen With

Food52 Resident Carolina Gelen shares a recipe that has all the same components of a chocolate éclair—pastry! custard! ganache!—with way less worry than the French classic. No more individual portions and instead, bake big squares of pâte à choux and fill them with pastry cream like a layer cake. Yum! GET THE RECIPE ►►

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Five Two Ultimate Baking Tool Set:
Five Two Essential Stock Pot:

PREP TIME: 11 hours
COOK TIME: 55 minutes
SERVES: 9

INGREDIENTS

Pastry Cream:
1/2 cup (99 grams) granulated sugar
4 large egg yolks
1/3 cup (37 grams) cornstarch
1/4 teaspoon kosher salt
1 1/2 cups (341 grams) whole milk
1/2 cup (114 grams) heavy cream
1/2 vanilla bean (or ½ teaspoon vanilla extract)
2 tablespoons (29 grams) unsalted butter, cubed

Pâte à Choux:
1/2 cup (114 grams) whole milk
1/4 cup (57 grams) unsalted butter
1 teaspoon (4 grams) fine sea salt
1 1/2 cups (180 grams) bread flour (or all-purpose flour)
5 large eggs (have an extra 2 on hand, just in case)

Chocolate Ganache:
1 cup (227 grams) heavy cream
1/2 teaspoon kosher salt
1 cup (170 grams) chopped dark or semisweet chocolate (or chips)

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How to Make No Bake Eclair Cake | Desserts | Six Sisters Stuff

This is a super easy yet delicious dessert. I made it in under 10 minutes and my kids loved it!

Find the printable recipe here: