Eclair Recipes - Chocolate, Vanilla, & More| Taste Recipes

Chocolate-Glazed Raspberry Eclairs

Taste Recipes Editorial Team — Tue, 29 Jun 2021 17:56:07 +0000

Ingredients

1/2 cup sugar
1/4 cup cornstarch
2 cups whole milk
4 large egg yolks
2 tablespoons unsalted butter
PASTRY:
1/2 cup water
6 tablespoons unsalted butter, cubed
1/4 cup 2% milk
2 teaspoons sugar
1/4 teaspoon salt
3/4 cup all-purpose flour
3 large eggs, room temperature
GLAZE:
2/3 cup semisweet chocolate chips
1/2 cup heavy whipping cream
1 tablespoon light corn syrup
1 cup fresh raspberries

Text Ingredients

Directions

In a small heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir for 2 minutes. Immediately transfer to a clean bowl; stir in butter. Press plastic wrap onto surface of filling; refrigerate until cold.
Preheat oven to 425°. For pastry, in a large saucepan, bring water, butter, milk, sugar and salt to a rolling boil. Add flour all at once and beat until blended. Cook over medium heat, stirring vigorously until mixture pulls away from side of pan and forms a ball. Remove from heat; let stand for 5 minutes.
Add eggs, 1 at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny. Transfer to a piping bag with a large round tip. Pipe twelve 4-1/2-in. strips about 3 in. apart on parchment-lined baking sheets. Bake for 15 minutes. Reduce oven temperature to 350°; bake until golden brown, 8-10 minutes longer. Pierce side of each eclair with tip of knife. Cool completely on wire racks. Split eclairs open. Pull out and discard soft dough from inside tops and bottoms.
For the glaze, in a microwave, melt chocolate chips, heavy cream and corn syrup; stir until smooth. Stir raspberries into chilled pastry filling, mashing berries lightly. Fill eclairs just before serving. Dip tops in chocolate glaze; replace tops. Top with additional fresh raspberries. Let stand until set. Refrigerate leftovers.

Chocolate-Glazed Raspberry Eclairs Tips

How do you know if your choux has the right consistency?

Achieving the right consistency with your choux pastry is the key to successful eclairs, cream puffs and more. To judge if your pastry is the right texture, pull a spatula through your batter when you think it's done. It should drop off the spatula in a nice V-shape. If it is too dense, you may need to add one more egg.

How do you store chocolate-glazed raspberry eclairs?

Filled and glazed eclairs should be stored in the refrigerator. They'll keep well without getting soggy for about 2 days. Or, you can freeze your eclairs. For best results, freeze unfilled, unglazed eclairs. Store them in a freezer bag or airtight container for up to 2 months. Here's more on baking ingredients you can freeze.

Can you make eclairs ahead of time?

Choux pastry and the filling for eclairs can both be made a day in advance. Store the baked, unfilled eclairs in an airtight container overnight. The filling can be prepped, covered and refrigerated a day ahead of time. However, because the filling can make the delicate choux soft, we don't recommend filling these treats until the day you serve them.

How else can you glaze raspberry eclairs?

Chocolate ganache is a traditional topping for eclairs, but you don't need to stop there! Eclairs can also be topped with a simple glaze of confectioners' sugar and water flavored with the extract or zest of your choosing (and even a little food coloring).

—Lisa Kaminski, Taste Recipes Editor

Nutrition Facts

1 eclair: 295 calories, 18g fat (11g saturated fat), 144mg cholesterol, 96mg sodium, 29g carbohydrate (19g sugars, 1g fiber), 6g protein.

12 Eclair Recipes That We Can’t Wait to Make Again

Christabel Lobo — Mon, 03 May 2021 13:00:41 +0000

Gluten-Free Eclairs

Topped with a rich dark chocolate ganache, it’s hard to believe this vanilla cream-filled eclair recipe by Gluten Free Alchemist is made with a homemade gluten-free flour blend! Kate Dowse provides several helpful substitutions, such as the use of whipped coconut cream or nondairy milk if you’re looking to make these eclairs dairy-free as well. New to the world of gluten-free cooking? Here are gluten-free and dairy-free recipes to help get you started.

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Thelma's Chocolate Eclair

38 Reviews

Test Kitchen Approved

Total Time20 min

Servings15 servings

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From the Recipe Creator:I love eclairs, but making the actual pastry is difficult, so I came up with this recipe as a substitute. It still satisfies my cravings with the same wonderful flavors. —Thelma Beam, Esbon, Kansas

Nutrition Facts:1 piece: 238 calories, 8g fat (5g saturated fat), 12mg cholesterol, 229mg sodium, 38g carbohydrate (26g sugars, 1g fiber), 3g protein.

Mini Chocolate Eclairs

If the temptation of having leftovers is deterring you from making dessert, try this eclair recipe by Christina Lane of Dessert for Two, which, like the blog name suggests, is perfect for two. With just 30 minutes needed for prep time, you’ll end up with six mini chocolate eclairs—perfect with your morning cup of joe or after-dinner dessert.

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Eclairs on the Grill

2 Reviews

Test Kitchen Approved

Total Time35 min

Servings6 servings

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From the Recipe Creator:My best camping treat is an easy eclair on a stick. This is the one that makes people watch what you’re doing and beg to be included. —Bonnie Hawkins, Elkhorn, Wisconsin

Nutrition Facts:1 eclair: 293 calories, 12g fat (4g saturated fat), 0 cholesterol, 418mg sodium, 43g carbohydrate (27g sugars, 0 fiber), 4g protein.

Chocolate Covered Strawberry Filled Eclairs

Welcome the onset of warmer spring weather with this strawberry-themed eclair recipe from Kudos Kitchen by Renée. To prevent your choux pastry from deflating before you fill it with cream, blogger Renée Goerger recommends poking a hole on the side as soon as they come out of the oven.

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Banana Cream Eclairs

2 Reviews

Test Kitchen Approved

Total Time1 hour 5 min

Servings16 servings

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From the Recipe Creator:To surprise my banana-loving family, I made this dessert for a reunion, where it stood out among the usual fare. These special treats are something to look at and mouthwateringly delicious. —Ruby Williams, Bogalusa, Louisiana

Nutrition Facts:1 eclair: 323 calories, 25g fat (14g saturated fat), 123mg cholesterol, 176mg sodium, 22g carbohydrate (14g sugars, 1g fiber), 4g protein.

Perfect Classic Chocolate Eclairs

This foolproof eclair recipe by The Flavor Bender is a well-tested guide to making perfect chocolate eclairs every. single. time. Though these eclairs are typically filled with a rich but classic vanilla cream filling, blogger Dini Kodippili offers up three more variations, including a much lighter chantilly cream option.

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Vegan Honey and Yogurt Eclairs

Think a good choux pastry isn’t possible without eggs or milk? Think again! Thanks to some ingenious substitutions—like JUST Egg and soy milk—you’d never know this honey and yogurt eclair recipe by Little Lighthouse Baking Co. is vegan. Eduardo and Jimmy Farillo recommend making and refrigerating their vegan honey-like syrup a day in advance in order to get the consistency just right.

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Hazelnut Mocha Eclairs

7 Reviews

Test Kitchen Approved

Total Time1 hour 5 min

Servings14 servings

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From the Recipe Creator:Once you try these, especially the filling, you'll be in heaven. They make a special ending to a meal, and they're great with coffee or tea. —Carol Witczak, Tinley Park, Illinois

Nutrition Facts:1 eclair: 302 calories, 25g fat (14g saturated fat), 126mg cholesterol, 131mg sodium, 16g carbohydrate (7g sugars, 1g fiber), 5g protein.

Peppermint Eclairs

These festive peppermint eclairs by Tatyana’s Everyday Food are the perfect dessert to make, now that the Hallmark Channel is playing Christmas movies all year long. If you end up with some not-so-great-looking eclairs and want to hide the imperfections, blogger Tatyana Nesteruk suggests reserving some peppermint filling and piping it as frosting on top.

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Chocolate Eclair

11 Reviews

Test Kitchen Approved

Total Time1 hour 20 min

Servings9 servings

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From the Recipe Creator:With creamy filling and fudgy frosting, this chocolate eclair recipe is extra special. —Jessica Campbell, Viola, Wisconsin

Nutrition Facts:1 eclair: 483 calories, 28g fat (17g saturated fat), 174mg cholesterol, 492mg sodium, 52g carbohydrate (37g sugars, 1g fiber), 7g protein.

Heart’s Delight Eclair

5 Reviews

Contest Winner

Test Kitchen Approved

Total Time45 min

Servings12 servings

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From the Recipe Creator:This lovely and luscious treat is an even sweeter take on the chocolate eclair. And it makes a great display of affection for Valentine’s Day.

Nutrition Facts:1 piece: 488 calories, 29g fat (14g saturated fat), 50mg cholesterol, 252mg sodium, 53g carbohydrate (27g sugars, 3g fiber), 6g protein.

The post 12 Eclair Recipes That We Can’t Wait to Make Again appeared first on Taste Recipes.

Chocolate Eclair

Val Goodrich — Fri, 08 Sep 2017 00:00:00 +0000

Ingredients

1 cup water
1/2 cup butter, cubed
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs, room temperature
FILLING:
2-1/2 cups cold 2% milk
1 package (5.1 ounces) instant vanilla pudding mix
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
FROSTING:
2 ounces semisweet chocolate
2 tablespoons butter
1-1/4 cups confectioners' sugar
2 to 3 tablespoons hot water

Text Ingredients

Directions

Preheat oven to 400°. In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
Using a tablespoon or a pastry tube with a #10 or large round tip, form dough into nine 4x1-1/2-in. strips on a greased baking sheet. Bake 35-40 minutes or until puffed and golden. Place on a wire rack. Immediately split eclairs open; remove tops and set aside. Discard soft dough from inside. Cool eclairs.
In a large bowl, beat milk and pudding mix according to package directions. In another bowl, whip cream until soft peaks form. Beat in confectioners' sugar and vanilla; fold into pudding. Fill eclairs (chill any remaining filling for another use). Replace tops.
For frosting, in a microwave, melt chocolate and butter; stir until smooth. Stir in the confectioners' sugar and enough hot water to achieve a smooth consistency. Cool slightly. Frost eclairs. Store in refrigerator.

Chocolate Eclairs Tips

How can you tell when the choux pastry is ready?

Learning how to make choux pastry (pronounced like "shoe") seems tricky, but it's pretty simple. The best way to tell when the batter is ready is to pull a spatula through it. When it drops off the spatula in a nice V-shape, the batter is ready to pipe onto the baking sheet.

Why did my eclairs collapse?

The common cause for eclair collapse is too much moisture in the batter. Make sure to stir the batter vigorously in the pot for several minutes until the mixture forms a firm, dry ball and an even, thin coating of batter remains on the side of the pot. Don't rush this; it's almost better for the dough to overcook than undercook. Also, resist the temptation to open the oven door while the choux pastry bakes. That could allow steam that helps form the puffed shells to escape.

Why do my chocolate eclairs have cracks in them?

Cracks can happen when too much air is whipped into the choux pastry, or if there are variances in oven temperature. But don't worry: Cracks can be a totally natural part of the baking process and give the eclairs a unique appearance.

What other fillings can you put in eclairs?

Try filling your eclairs with other flavored homemade puddings (here are a few tips for making pudding) or give these chocolate-glazed raspberry eclairs a whirl!

Can you make chocolate eclairs ahead of time?

Choux pastry and the filling for eclairs can both be made a day in advance, but don't fill them until you're ready to serve. Store baked, unfilled eclairs in an airtight container overnight. The filling can be prepped, covered and refrigerated a day ahead of time.

—Mark Neufang, Taste Recipes Culinary Assistant

Nutrition Facts

1 eclair: 483 calories, 28g fat (17g saturated fat), 174mg cholesterol, 492mg sodium, 52g carbohydrate (37g sugars, 1g fiber), 7g protein.

Thelma’s Chocolate Eclair

Taste Recipes Editorial Team — Fri, 08 Sep 2017 00:00:00 +0000

Ingredients

14 to 15 whole graham crackers
3-1/2 cups 2% milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
TOPPING:
2 ounces semisweet chocolate
2 tablespoons butter
1-1/2 cups confectioners' sugar
3 tablespoons 2% milk
1 teaspoon light corn syrup
1 teaspoon vanilla extract

Text Ingredients

Directions

Line a 13x9-in. dish with half the graham crackers, breaking crackers to fit as needed.
Whisk milk and pudding mixes 2 minutes; let stand until soft-set, about 2 minutes. Fold in whipped topping. Spread mixture evenly over crackers. Top with remaining crackers.
In a microwave-safe bowl, microwave chocolate and butter until melted; stir until blended. Stir in remaining ingredients. Spread over top. Refrigerate, covered, 8 hours or overnight.

Test Kitchen Tips

Fold 1/2 cup canned pumpkin and 1 teaspoon pumpkin pie spice into the filling for a no-fuss fall take on this classic.

Want a refreshing version of this super easy dessert? Substitute softened vanilla frozen custard for the pudding mixture. Be sure to store the finished product in the freezer.

Nutrition Facts

1 piece: 238 calories, 8g fat (5g saturated fat), 12mg cholesterol, 229mg sodium, 38g carbohydrate (26g sugars, 1g fiber), 3g protein.

Chocolate Eclair Delight

Taste Recipes Editorial Team — Sat, 09 Sep 2017 00:20:00 +0000

Ingredients

1/2 cup sugar
1/3 cup baking cocoa
2 tablespoons plus 1 teaspoon cornstarch
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1 can (12 ounces) fat-free evaporated milk
1 cup fat-free milk
1/2 cup egg substitute
1 teaspoon vanilla extract
TOPPING:
2 cups reduced-fat whipped topping
1 tablespoon plus 1/2 teaspoon baking cocoa, divided
9 whole graham crackers, halved

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Directions

In a large heavy saucepan, combine the first 5 ingredients. Gradually whisk in milks until smooth. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; cook and stir until thickened, about 2 minutes longer.
Remove from the heat. Stir a small amount of hot filling into egg substitute; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Press plastic wrap onto surface of filling; cover and refrigerate until cooled.
Meanwhile, in a small bowl, combine whipped topping and 1 tablespoon cocoa; set aside. Arrange half the crackers in a 9-in. square pan coated with cooking spray. Layer half of the filling and topping over the crackers. Repeat layers. Cover and refrigerate overnight. Just before serving, sprinkle with remaining cocoa.

Test Kitchen Tip

Feel free to substitute 2 eggs for the egg substitute

Nutrition Facts

1 piece: 209 calories, 4g fat (2g saturated fat), 2mg cholesterol, 213mg sodium, 37g carbohydrate (22g sugars, 1g fiber), 7g protein.

Strawberry Bliss

Taste Recipes Editorial Team — Sat, 09 Sep 2017 00:20:00 +0000

Ingredients

1 cup water
1/2 cup butter, cubed
1 cup all-purpose flour
4 large eggs, room temperature
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
5 tablespoons seedless strawberry jam
3 cups cold whole milk
1 package (5.1 ounces) instant vanilla pudding mix
1/2 cup heavy whipping cream
3 cups quartered fresh strawberries

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Directions

Preheat oven to 400°. In a large saucepan, bring water and butter to a rolling boil. Add flour all at once and beat until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Remove from heat; let stand 5 minutes.
Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
Spread into a greased 15x10x1-in. baking pan. Bake 20-25 minutes or until puffed and golden brown (surface will be uneven). Cool completely in pan on a wire rack.
In a large bowl, beat cream cheese, sugar and jam until smooth. Beat in milk and pudding mix until smooth. In a small bowl, beat cream until stiff peaks form; fold into pudding mixture. Spread over crust. Refrigerate at least 1 hour.
Just before serving, top with strawberries.

Nutrition Facts

1 piece: 377 calories, 22g fat (13g saturated fat), 131mg cholesterol, 332mg sodium, 40g carbohydrate (27g sugars, 1g fiber), 7g protein.

Hazelnut Mocha Eclairs

Taste Recipes Editorial Team — Sat, 09 Sep 2017 00:20:00 +0000

Ingredients

1/2 cup water
1/2 cup 2% milk
1/2 cup butter, cubed
1 tablespoon sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs, room temperature
FILLING:
1 tablespoon instant coffee granules
1 tablespoon boiling water
2 cups heavy whipping cream
1/4 cup confectioners' sugar
1/2 cup chopped hazelnuts, divided
TOPPING:
1/2 cup milk chocolate chips, melted

Text Ingredients

Directions

In a large saucepan, bring the water, milk, butter, sugar and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
Transfer to a pastry bag fitted with a 1-in. round tip. Pipe 3-in. strips about 3 in. apart on greased baking sheets. Bake at 400° for 10 minutes. Reduce heat to 350°; bake 15-20 minutes longer or until golden brown.
Pierce side of each eclair with tip of knife. Cool on wire racks. Split eclairs open. Pull out and discard soft dough from inside tops and bottoms.
For filling, dissolve coffee granules in boiling water; cool. In a small bowl, beat cream and confectioners' sugar until stiff peaks form. Fold in coffee mixture and 1/4 cup hazelnuts. Refrigerate.
Fill the eclairs just before serving; replace tops. Spread with melted chocolate. Sprinkle with remaining hazelnuts. Refrigerate leftovers.

Nutrition Facts

1 eclair: 302 calories, 25g fat (14g saturated fat), 126mg cholesterol, 131mg sodium, 16g carbohydrate (7g sugars, 1g fiber), 5g protein.

Eclairs on the Grill

Taste Recipes Editorial Team — Sat, 09 Sep 2017 00:20:00 +0000

Ingredients

Stick or wooden dowel (5/8-inch diameter and 24 inches long) :
1 tube (8 ounces) refrigerated seamless crescent dough sheet
3 snack-size cups (3-1/4 ounces each) vanilla or chocolate pudding
1/2 cup chocolate frosting
Whipped cream in a can, optional

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Directions

Prepare campfire or grill for high heat. Wrap 1 end of a stick or wooden dowel with foil. Unroll crescent dough and cut into six 4-in. squares. Wrap 1 piece of dough around prepared stick, covering 1 end; pinch end and seam to seal.
Cook over campfire or grill 5-7 minutes or until golden brown, turning occasionally. When dough is cool enough to handle, remove from stick. Cool completely. Repeat with remaining dough.
Place pudding in a resealable plastic bag; cut a small hole in 1 corner. Squeeze bag to press mixture into each shell. Spread with frosting; top with whipped cream if desired.

Nutrition Facts

1 eclair: 293 calories, 12g fat (4g saturated fat), 0 cholesterol, 418mg sodium, 43g carbohydrate (27g sugars, 0 fiber), 4g protein.

Chocolate Eclair Dessert

Taste Recipes Editorial Team — Sat, 16 Sep 2017 00:58:00 +0000

Ingredients

1 cup water
1/2 cup butter, cubed
1 cup all-purpose flour
4 eggs
1 package (1.5 ounces) instant sugar-free vanilla pudding mix
2-3/4 cups fat-free milk
1 package (8 ounces) reduced-fat cream cheese, softened
1/2 cup light chocolate syrup

Text Ingredients

Directions

In a saucepan, bring water and butter to a boil, stirring constantly until butter is melted. Reduce heat to low; add the flour. Stir vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. Remove from the heat.
Add eggs, one at a time, beating well after each addition until the batter becomes smooth. Spread into a greased and floured 13-in. x 9-in. baking pan. Bake at 400° for 30 minutes or until puffed and golden. Immediately remove from pan and cut in half horizontally. Cool completely.
For filling, beat the pudding mix, milk and cream cheese in a bowl until smooth. Just before serving, place bottom eclair layer on a serving platter; cover with filling. Replace top layer and drizzle with chocolate syrup.

Nutrition Facts

1 piece: 179 calories, 11g fat (6g saturated fat), 77mg cholesterol, 270mg sodium, 15g carbohydrate (6g sugars, 0 fiber), 6g protein.

Eclair Torte

Taste Recipes Editorial Team — Sat, 16 Sep 2017 00:58:00 +0000

Ingredients

1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
1 package (8 ounces) cream cheese, softened
3 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 carton (12 ounces) frozen whipped topping, thawed
2 to 3 tablespoons chocolate syrup

Text Ingredients

Directions

In a small saucepan over medium heat, bring water, butter and salt to a boil. Add flour all at once; stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
Spread into a greased 13x9-in. baking pan. Bake at 400° until puffed and golden brown, 30-35 minutes. Cool completely on a wire rack. If desired, remove puff from pan and place on a serving platter.
In a large bowl, beat cream cheese until light. Add milk and pudding mix; beat until smooth. Spread over puff; refrigerate for 20 minutes. Spread with whipped topping; refrigerate. Drizzle with chocolate syrup just before serving. Refrigerate leftovers.

Nutrition Facts

1 piece: 350 calories, 23g fat (15g saturated fat), 120mg cholesterol, 348mg sodium, 27g carbohydrate (14g sugars, 0 fiber), 7g protein.

Heart’s Delight Eclair

Taste Recipes Editorial Team — Sat, 16 Sep 2017 00:58:00 +0000

Ingredients

1 package (17.3 ounces) frozen puff pastry, thawed
3 cups cold 2% milk
1 package (5.1 ounces) instant vanilla pudding mix
2 cups heavy whipping cream
1 teaspoon vanilla extract, divided
1 cup confectioners' sugar
1 tablespoon water
1/4 teaspoon almond extract
1/2 cup semisweet chocolate chips
1 teaspoon shortening

Text Ingredients

Directions

Preheat oven to 400°. Cut an 11-in. heart-shaped pattern out of parchment or waxed paper.
On a lightly floured surface, roll each pastry sheet into a 12-in. square. Using pattern and a sharp knife, cut a heart from each sheet; place on greased baking sheets. Bake until golden brown, 12-15 minutes. Remove to wire racks to cool completely.
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set, about 5 minutes. In another bowl, beat cream and 1/2 teaspoon vanilla until stiff peaks form; lightly fold into pudding.
Split each pastry heart into 2 layers; reserve 1 of the top layers. Place 1 of the remaining layers on a serving plate; spread with a third of the pudding mixture. Repeat twice; top with reserved layer.
Mix confectioners' sugar, water, almond extract and remaining vanilla until smooth; spread over top pastry.
In a microwave, melt chocolate chips and shortening; stir until smooth. Pipe or drizzle over top as desired. Refrigerate until set.

Nutrition Facts

1 piece: 488 calories, 29g fat (14g saturated fat), 50mg cholesterol, 252mg sodium, 53g carbohydrate (27g sugars, 3g fiber), 6g protein.

Sugar-free Chocolate Eclairs

Taste Recipes Editorial Team — Sat, 16 Sep 2017 00:58:00 +0000

Ingredients

1/2 cup water
1/4 cup butter
1/2 cup all-purpose flour
2 eggs
VANILLA FILLING:
1-1/4 cups cold fat-free milk
1/4 teaspoon vanilla extract
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 cup fat-free whipped topping
CHOCOLATE TOPPING:
1-1/2 cups cold fat-free milk
1 package (1.4 ounces) sugar-free instant chocolate pudding mix

Text Ingredients

Directions

In a large saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Transfer to a resealable plastic bag; seal.
Cut a 1-in. hole in one corner of bag. Pipe eight 3-1/2-in. logs onto an ungreased baking sheet. Bake at 450° for 10 minutes. Reduce heat to 400°; bake 15-20 minutes longer or until golden brown. Transfer to a wire rack. Immediately cut a slit in each to allow stream to escape; cool. Split and set the tops aside. Discard soft dough inside.
For filling, in a large bowl, whisk milk, vanilla and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping; set aside.
In another large bowl, whisk milk and chocolate pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon vanilla filling into eclairs; replace tops. Spread with chocolate topping.

Nutrition Facts

1 eclair: 170 calories, 7g fat (4g saturated fat), 63mg cholesterol, 406mg sodium, 20g carbohydrate (5g sugars, 1g fiber), 6g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

Chocolate Mint Eclair Dessert

Taste Recipes Editorial Team — Sat, 16 Sep 2017 00:58:00 +0000

Ingredients

23 whole chocolate graham crackers
3 cups cold fat-free milk
2 packages (3.3 to 3.4 ounces each) instant white chocolate or vanilla pudding mix
1/2 teaspoon mint or peppermint extract
3 to 4 drops green food coloring, optional
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
CHOCOLATE FROSTING:
1 tablespoon butter
2 tablespoons baking cocoa
2 tablespoons plus 1 teaspoon fat-free milk
1 teaspoon vanilla extract
1 cup confectioners' sugar

Text Ingredients

Directions

Coat a 13-in. x 9-in. dish with cooking spray. Break five whole graham crackers in half; line the bottom of pan with three half crackers and six whole crackers.
In a large bowl, whisk milk, pudding mix, extract and food coloring if desired for 2 minutes (mixture will be thick). Fold in whipped topping.
Spread half over graham crackers. Top with a another layer of three half and six whole crackers. Top with remaining pudding mixture and graham crackers (save remaining half cracker for another use). Cover and refrigerate for 2 hours.
For frosting, melt butter in a saucepan. Stir in cocoa and milk until blended. Remove from the heat; stir in vanilla and confectioners' sugar until smooth. Spread over dessert. Cover and refrigerate overnight.

Nutrition Facts

1 piece: 244 calories, 7g fat (3g saturated fat), 3mg cholesterol, 296mg sodium, 41g carbohydrate, 1g fiber), 4g protein.

Banana Cream Eclairs

Taste Recipes Editorial Team — Fri, 22 Sep 2017 00:47:00 +0000

Ingredients

1 cup water
1/2 cup butter, cubed
1/4 cup sugar
1/2 teaspoon salt
1 cup all-purpose flour
4 large eggs, room temperature
FILLING:
2-1/2 cups heavy whipping cream
3 tablespoons sugar
1 teaspoon vanilla extract
3 to 4 medium firm bananas
GLAZE:
1/2 cup confectioners' sugar
2 tablespoons baking cocoa
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 to 2 tablespoons boiling water
1/2 cup finely chopped pecans

Text Ingredients

Directions

In a large saucepan, bring the water, butter, sugar and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Continue beating until dough is smooth and shiny.
Insert a 3/4-in. round tip into a pastry bag; add dough. Pipe 3-in. strips about 3 in. apart on a greased baking sheet. Bake at 400° for 25-30 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.
In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. In another bowl, mash bananas; gently fold in whipped cream. Spoon into eclairs; replace tops.
In a small bowl, combine the confectioners' sugar, cocoa, butter and vanilla. Add enough water to make a thin glaze. Spread over eclairs. Sprinkle with pecans. Refrigerate leftovers.

Nutrition Facts

1 eclair: 323 calories, 25g fat (14g saturated fat), 123mg cholesterol, 176mg sodium, 22g carbohydrate (14g sugars, 1g fiber), 4g protein.

Chocolate Eclair Torte

Taste Recipes Editorial Team — Fri, 22 Sep 2017 00:47:00 +0000

Ingredients

1 cup water
1/2 cup butter
1 cup all-purpose flour
4 eggs
FILLING:
2-1/2 cups cold milk
2 packages (3.4 ounces each) instant French vanilla pudding mix
1 teaspoon vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed
ICING:
2 ounces semisweet chocolate
2 tablespoons butter
2 tablespoons milk
1 teaspoon vanilla extract
1 cup confectioners' sugar

Text Ingredients

Directions

In a large saucepan, bring water and butter to a boil. Add flour all at once and stir until smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
Line a large baking sheet with waxed paper. Draw a 10-in. circle on the waxed paper. Grease the paper. Drop batter by rounded tablespoonfuls just inside the circle outline.
Bake at 400° for 40-45 minutes or until golden brown. Transfer to a wire rack. Immediately prick with a fork and cool completely. Cut off top third of puffs. Pull out and discard soft dough from inside.
For filling, in a large bowl, whisk milk, pudding mixes and vanilla for 2 minutes; let stand for 2 minutes or until soft-set. Fold in whipped topping. Place bottom ring of cream puffs on a serving platter. Spoon filling inside. Top with top ring. Refrigerate.
For icing, in a microwave, melt chocolate and butter with milk; stir until smooth. Stir in vanilla. Add confectioners' sugar and stir until smooth. Cool for 5 minutes. Drizzle over top of cake. Serve immediately. Refrigerate leftovers.

Chocolate Eclair Graham Dessert

Taste Recipes Editorial Team — Fri, 22 Sep 2017 00:47:00 +0000

Ingredients

9 graham cracker squares
1/2 cup cold 2% milk
1/3 cup instant vanilla pudding mix
1/2 cup whipped topping
TOPPING:
1/2 ounce semisweet chocolate
1-1/2 teaspoons butter
2-1/4 teaspoons 2% milk
1-1/2 teaspoons light corn syrup
1/2 teaspoon vanilla extract
1/3 cup confectioners' sugar

Text Ingredients

Directions

Cut graham crackers in half, making 18 rectangles. Place nine rectangles in an ungreased 8x4-in. loaf pan; set aside.
In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Spread over graham crackers; top with remaining graham crackers.
For topping, microwave-safe bowl, melt chocolate and butter. Stir in the milk, corn syrup, vanilla and confectioners' sugar. Spread over graham crackers. Cover and refrigerate overnight.

Editor's Note: We do not recommend substituting sugar-free pudding mix in this recipe.

Nutrition Facts

1 piece: 229 calories, 7g fat (4g saturated fat), 6mg cholesterol, 284mg sodium, 40g carbohydrate (28g sugars, 0 fiber), 2g protein.