No Bake Chocolate Eclair Cake (2024)

FAQs

What is chocolate eclair cake made of? ›

To make this super easy dessert, you only need five simple ingredients: graham crackers, milk, heavy cream, vanilla pudding mix, and chocolate chips. Yes, I know instant pudding mix isn't the most glamorous ingredient, but I said this was an easy recipe. There is nothing as easy as instant pudding mix.

Nutrition Facts

Ingredients: Lowfat Ice Cream Shell: Skim milk, sugar, corn syrup, cream, high fructose corn syrup, whey, contains less than 2% of artificial flavor, maltodextrin, guar gum, mono and diglycerides, xanthan gum, polysorbate 80, carrageenan, vitamin A palmitate.

The best bakeries and patisseries make many things we ordinary home cooks cannot. But the one sweet treat we home cooks will always be able to do better than even a great patisserie is éclairs – those delicate glazed French choux buns stuffed with a rich, creamy filling.

: an oblong pastry with whipped cream or custard filling. Etymology. French, literally, "lightning" Word Origin. The English word éclair comes directly from a French word whose chief meaning is "lightning" or "flash of lightning." No one is sure why a pastry was named after lightning.

Other than form and name, they are continents apart in taste. An American eclair is made from frozen ingredients such as frozen pre-separated egg whites and yolks and frozen pre-made cream. A French eclair is fresh: freshly separated eggs, freshly stirred creme, freshly picked or ground ingredients.

The main difference lies in the shape; regardless of size, éclairs are oblong and cream puffs are round.

Choux pastry is used as a base for many desserts, such as eclairs, churros, cream puffs, profiteroles, Paris-brests, gougeres and croquembouches.

Homemade chocolate and vanilla ice cream sandwiched between a golden Oreo crust and cookie crumb topping.

Translation of éclair – French–English dictionary

a flash of lightning. lightning [noun] a flash of electricity between clouds or from a cloud to earth during a storm, usually followed by thunder.

What are eclairs called in France? ›

The éclair originated during the nineteenth century in Lyon, France where it was called pain à la duch*esse ('duch*ess-style bread') or petite duch*esse ('little duch*ess') until 1850. The word is first attested both in English and in French in the 1860s.

First recorded in 1875–80; from French choux, plural of chou “cream puff,” literally, “cabbage” (so called from the resemblance to little cabbages when the pastries come out of the oven). The variant pâte à choux entered English earlier, around 1845–50 ; cream puff pastry was first recorded in 1950–55; chou, pâte.

In other parts of the United States and Canada, such as the Mid-Atlantic and Central Canada, Long Johns are sometimes marketed as "éclairs"; the two pastries look similar but are created with different types of dough (steam-puffed vs. yeast-risen) and sometimes different fillings (the éclair may have chiboust cream).

The Eggs: Eggs loosen the thick, cooked flour-water-butter paste thanks to the high water content of the whites, and enrich it with more fat from the yolks. And because eggs solidify as they cook, they also help ensure the cooked choux will set properly and hold its final shape.

A Chocolate Éclair is a French dessert that features an airy choux pastry shell, filled with rich and luscious vanilla pastry cream, all topped with a thick layer of chocolate glaze.

Though they're both made of choux pastry, they differ in shape and fillings. Eclairs are log-shaped pastry filled with pastry cream and grazed with ganache. Profiteroles, on other hand, round shaped pastries often filled with ice cream and glazed with ganache.

The éclair originated during the nineteenth century in Lyon, France where it was called pain à la duch*esse ('duch*ess-style bread') or petite duch*esse ('little duch*ess') until 1850. The word is first attested both in English and in French in the 1860s.

Choux paste – Éclair Paste – La Pate a Choux

In a saucepan bring to a boil the water, milk, sugar, salt and butter. Remove from heat and immediately add the sifted flour. Stir well until combined. Return to heat and stir until the dough releases from the sides and bottom.