June 22 is National Chocolate Éclair Day!

june 22

Make a delicious home made Chocolate Éclair! Easy to make and eat! Follow these simple steps. Enjoy!

1. No Bake Eclair Cake

No Bake Eclair Cake Recipe

Ingredients:

16 ounces graham crackers
6 ounces vanilla pudding ( instant french vanilla, 2 small boxes )
3 1/2 cups milk
8 ounces cool whip

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2. Easy Chocolate Éclair Squares

Easy Chocolate Éclair Squares

Ingredients:

1 package vanilla pudding, such as Jell-O Vanilla Flavor Instant Pudding
2 cups cold milk, divided
one 8-ounce tub Cool Whip Whipped Topping, thawed
22 Honey Maid Honey Grahams
1/2 cup unsweetened chocolate
1/4 cup butter
1 1/2 cup powdered sugar

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3. Easy Graham Cracker Eclair Cake

Easy Graham Cracker Eclair Cake

Ingredients:

2 (3.4 oz) boxes of dry Vanilla Instant Pudding mix
3 1/2 cups whole milk
12 oz. Cool Whip
2-3 (14.4) oz packages graham crackers
FROSTING
5 Tbsp. butter
5 Tbsp. milk
5 Tbsp. unsweetened cocoa
1 cup powdered sugar

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4. Classic Éclair

Classic Éclair

Ingredients:

Custard
6 egg yolks
2 cups whole milk
¾ cups sugar
1 tbsp vanilla extract or vanilla bean emulsion
¼ cup flour
½ stick butter

Pate Choux
½ cup (125g) whole milk
½ cup (125g) water
1 stick (4 ounces; 115g) unsalted butter,
¼ teaspoon sugar
¼ teaspoon salt
1 cup (140g) all-purpose flour
5 large eggs, at room temperature

Chocolate Glaze
4 oz chocolate, chopped
⅔ stick butter
2 tbsp water
2 tbsp corn syrup

Mint Leaf Decorations
Mint leaves, washed, dried
1 egg white
pinch of salt
Sugar

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5. Chunky Monkey Éclair Cake

Chunky Monkey Éclair Cake

Ingredients:

1 (3.4 ounce) instant vanilla pudding mix
1½ cups cold milk
⅓ cup creamy peanut butter
1 (8-oz) container Cool Whip, thawed
27 graham cracker squares (or 13½ full sheets)
3 bananas
Chocolate Frosting:
2 ounces (2 squares) unsweetened chocolate
2 cups powdered sugar
¼ cup butter, softened
1 teaspoon vanilla extract
2 tablespoons milk (more as needed)
(optional) chopped Reese’s Peanut Butter Cups

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6. Chocolate Filled Eclairs

Chocolate Filled Eclairs

Ingredients:

For the pâte a choux:
2/3 cup (150 ml) whole milk
2/3 cup (150 ml) water
1/2 cup plus 1 tablespoon (120 g) unsalted butter, cut into 1/4-inch cubes
1 tablespoon granulated sugar
1/2 teaspoon salt
1 1/3 cup (180 g) all-purpose flour
4 to 5 eggs, at room temperature

For the chocolate pastry cream:
3 1/4 cup (750 ml) whole milk
1 cup (185 g) granulated sugar, divided in half
8 egg yolks
1/3 cup (65 g) cornstarch
9 ounces (300 g) quality dark chocolate, 70% cacao, melted

For the chocolate ganache icing:
2/3 cup (150 ml) heavy cream
4 1/2 ounces (150 g) dark couverture chocolate, finely chopped
1 tablespoon unsalted butter, at room temperature

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