No Bake Chocolate Eclair Cake Recipe | Southern Sassy Mama
Click Show More to read the entire description. This delicious dessert recipe for this No Bake Chocolate Eclair Cake is perfect for any occasion. If you don't want to take the time to make homemade chocolate frosting, you can buy cake frosting and use that instead. This is a delicious dessert!
Some recipes can be seen in written form on my website.
MY WEBSITE:
INSTAGRAM:
FACEBOOK:
PINTEREST:
ADDRESS:
Southern Sassy Mama
P.O. Box 191
Lake Park, Georgia 31636
U.S.A
Merchandise available.
For business inquiries:
Email: southernsassymama@gmail.com
#southernsassymama #dessert #recipes
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:
No Bake Chocolate Éclair Cake
This exquisite éclair cake with home made vanilla pudding and decadent chocolate frosting is perfect to serve at your next dinner party and it's sure to impress your family and friends, give it a try!
Get the Recipe:
---------------------------------------------------------------
Subscribe for more easy and delicious recipes:
---------------------------------------------------------------
Want more? Sign up to get the Everyday Food video recipe email, served daily.
Get recipe emails:
Want more Martha?
Twitter:
Facebook:
Pinterest:
Instagram:
Google Plus:
Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
How To Make Classic Eclairs Recipe + Chocolate Ganache
You haven't enjoyed an eclair until you've tried a fresh homemade eclair filled to the brim with pastry cream and topped with chocolate ganache.
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
????PRINT THIS RECIPE:
HAIR STYLE BY:
#natashaskitchen #eclairs #dessert
SUBSCRIBE:
WEBSITE:
INSTAGRAM:
FACEBOOK:
PINTEREST:
INGREDIENTS FOR CHOUX PASTRY:
1/2 cup water
1/2 cup whole milk
8 Tbsp unsalted butter
1 tsp granulated sugar
1/4 tsp salt
1 cup all-purpose flour
4 large eggs
INGREDIENTS FOR PASTRY CREAM CUSTARD:
2 cups whole milk
1/2 vanilla bean, split lengthwise and scraped (or 2 tsp vanilla extract)
3/4 cup granulated sugar
1/4 cup cornstarch
1 pinch of salt
4 large egg yolks
4 Tbsp unsalted butter room temperature
FOR THE CHOCOLATE GLAZE:
4 oz semi-sweet chocolate chips *
1/2 cup heavy cream
????????????????????
NATASHA'S KITCHEN AMAZON AFFILIATE SHOP (kitchen essentials we use, gear we film with and more) -
????????????????????
Thanks for watching!!
????Fan Mail:
Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
Best Chocolate Eclair Recipe
This ridiculously delicious chocolate eclair recipe made from airy choux pastry filled with vanilla pastry cream and dipped in chocolate are nearly foolproof to make and will be gone in a flash, éclair actually translates to “flash of lightning”! The airy choux pastry is SUPER EASY to work with and VERY versatile. Not to mention that pastry cream is basically the best thing to come out of France… Ever. I ate all of these and was in heaven. Shhhh our secret!
Full Recipe:
If you want to make cream puffs just pipe some dots like I did for the second batch. You can fill them with pastry cream, whipped cream or anything you like!
HOW LONG DO CHOCOLATE ECLAIRS LAST?
Eclairs are best when served within a few hours of assembly. If you have to they are still delicious the next day. Make sure to refrigerate them in a sealed or covered container.
You can make the shells and pastry cream a few days in advance and keep them in a sealed container at room temperature then fill and dip them before serving.
The pate a choux shells can be frozen and kept for 2 months before being thawed and filled.
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Facebook:
Instagram:
Pinterest:
Website:
Completely Homemade, No-Bake Eclair Cake
My Eclair Cake is a great, easy, no-bake dessert recipe that’s made with real pastry cream (no box pudding mixes used here!). It’s perfect for summer (or anytime!) and great for making in advance.
Recipe:
Ingredients
Pastry Cream
¾ cup granulated sugar (150g)
¼ cup cornstarch (32g)
½ teaspoon salt
1 ½ cups whole milk (355ml)
1 ½ cup heavy cream (355ml)
5 large egg yolks
2 teaspoons vanilla extract
4 Tablespoons unsalted butter cut into 4 pieces
Whipped Cream
1 ½ cups heavy whipping cream (very cold) (355ml)
½ cup powdered sugar (60g)
1 teaspoon vanilla extract
For Assembly and Ganache
30 graham crackers
6 oz chopped semisweet or 60% dark chocolate bar (or couverture chocolate)
¾ cup heavy whipping cream (175ml)
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Mixing bowls (Affiliate Link):
Medium-sized saucepan (Affiliate Link):
Fine mesh strainer (Affiliate Link):
13x9” baking pan (Affiliate Link):
Instructions
00:00 Introduction
Pastry Cream (note, pastry cream will take at least 90 minutes to cool before it can be used. This cream can be prepared up to 2 days in advance of using and stored in an airtight container in the refrigerator until ready to use).
00:43 In a separate bowl or large measuring cup, whisk together milk, cream, and egg yolks until completely combined.
01:40 In a medium-sized saucepan, whisk together sugar, cornstarch, and salt.
01:55 While whisking the cornstarch mixture, slowly drizzle in the milk/cream/egg yolk mixture until combined. Turn stovetop heat to medium and cook, stirring constantly, until mixture begins to thicken to a pudding-like consistency (this may take some time depending on your particular stove).
02:36 As soon as pudding has thickened and the whisk leaves trails through the surface (another good way to check if it is finished is to dip a spoon in the mixture and see if the back of the spoon is entirely coated), remove from heat and pour through a fine mesh strainer into a large heatproof bowl.
02:36 Add butter, one tablespoon at a time, stirring after each addition until melted. Stir in vanilla extract, mixture should be smooth.
04:00 Allow mixture to cool for 15 minutes, stirring occasionally (to prevent a skin from forming) then press a piece of wax paper or plastic wrap directly against the surface of the pastry cream and transfer to the refrigerator to cool until completely chilled (about 90 minutes). One pastry cream is chilled, you can make your whipped cream and assemble your eclair cake!
Whipped Cream
04:34 Prepare whipped cream by combining cold heavy cream, powdered sugar, and vanilla extract in a large bowl and using an electric mixer to beat on high-speed until you have achieved stiff peaks (a thick fluffy mixture similar in consistency to Cool Whip).
Assembly
05:13 Fold prepared whipped cream into completely cooled pastry cream until completely combined.
05:30 Place a single layer of graham crackers into the bottom of a 13x9” (23x33cm) baking dish. Layer with half of your pastry cream/whipped cream mixture, and use a spatula to smooth the top so it is an even layer.
06:02 Gently nestle a second layer of graham crackers into the pastry cream. Top with remaining pastry cream.
06:17 Top the pastry cream with a final layer of graham crackers. Place the tray in the refrigerator while you prepare your ganache topping.
Ganache
06:25 Combine finely chopped chocolate and heavy cream in a medium-sized, heat-proof bowl. Place in the microwave and heat in 30-second increments, stirring in between, until mixture is smooth and glossy.
07:22 Allow ganache to cool for several minutes then remove eclair cake from refrigerator and spread ganache evenly over the graham cracker surface.
07:33 Cover and return to refrigerator for several hours (preferably overnight) before cutting and serving.
Notes
Storing:
Leave eclair cake in the pan that you made it in and store, covered, in the refrigerator for up to 4-5 days. This cake may also be frozen (keep tightly covered) for up to a month.
Facebook:
Instagram:
Pinterest:
Email List: