How To Bake Easy Peanut Butter & Chocolate Eclair Dessert
Easy Peanut Butter & Chocolate Eclair Dessert - An Eclair is an oblong pastry made with choux dough filled with a cream and topped with icing. The dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry then is filled with a vanilla-, coffee- or chocolate-flavoured custard creame pâtissière, or with whipped cream, or chiboust cream; and then iced with fondant icing. Other fillings include pistachio- and rum-flavoured custard, fruit-flavoured fillings, or chestnut purée. The icing is sometimes caramel, in which case the dessert may be called a baton de Jacob.
Creamy, crunchy layers of peanut butter, graham crackers and rich chocolate team up to make this easy pan éclair a uniquely delicious addition to the dessert table.
Easy Peanut Butter & Chocolate Eclair Dessert
Ingredients
Time And Duration
Prep Time 30min.
Total Time 8hr. 30min.
Servings 24 servings
Direction
- Beat pudding mix and milk in large bowl with whisk 2 min. Add peanut butter; mix well. Stir in COOL WHIP. Layer 1/3 of the grahams and half of the pudding mixture in 13x9-inch dish, breaking grahams as necessary to fit. Repeat layers. Top with remaining grahams.
- Microwave chocolate and butter in microwaveable bowl on HIGH 2 min. or until butter is melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Spread over grahams.
- Refrigerate 8 hours.
Additional information About Eclair Dessert
History
The éclair originated during the nineteenth century in France where it was called "pain à la duchesse" or "petite duchesse" until 1850. It is a popular member of the pie family served all over the world. The word is first attested both in English and in French in the 1860s. Some food historians speculate that éclairs were first made by Antonin Carême (1784–1833), the famous French chef. The first known English-language recipe for éclairs appears in the Boston Cooking School Cook Book by Mrs. D.A. Lincoln, published in 1884. Source: Eclair
The éclair originated during the nineteenth century in France where it was called "pain à la duchesse" or "petite duchesse" until 1850. It is a popular member of the pie family served all over the world. The word is first attested both in English and in French in the 1860s. Some food historians speculate that éclairs were first made by Antonin Carême (1784–1833), the famous French chef. The first known English-language recipe for éclairs appears in the Boston Cooking School Cook Book by Mrs. D.A. Lincoln, published in 1884. Source: Eclair
Source Recipe: Here