Specific recipe needed -- Chocolate Eclair Cake

Specific recipe needed -- Chocolate Eclair Cake (Full Version)

All Forums >> [Casual Banter] >> Off the Grid

Message

barelynangel -> Specific recipe needed -- Chocolate Eclair Cake (12/3/2011 7:41:40 AM)
Okay, as many are aware -- i can't cook very well. We are having a bake off at work on Tuesday for dessert dishes. i would really LOVE to win this grins not only for a cool prize but because we have a lot of people who know how to cook awesomely at work and i wanna beat them all!!! -- we are a very competative firm lol we can't just have a dessert exchange we have to make it a contest! So, i decided to make a dessert i LOVED that my gram made when i was a kid -- Chocolate Eclair Cake. I was going to change it because of the whipped topping but now think i am going to try and make it. Now the problem is gram has alzheimers and the recipe isn't in her recipes. I have looked online and found many recipes on Allrecipe and such but was wondering if anyone has any personal recipes they used for this type of dessert. But many times sometimes a family or personal recipe has little tweeks that makes it awesome. Also, i want it to look awesome -- i am the presenter more than a cooker usually, but if you have some ideas of presentation, please let me know. I have to make enough for about 30 people but there will be 3 judges. If you don't feel comfortable posting the recipe, please feel free to send it pm. Thanks, angel

xxblushesxx -> RE: Specific recipe needed -- Chocolate Eclair Cake (12/3/2011 7:47:36 AM)
Personally, I've always liked Food.com (formerly recipezaar) http://www.food.com/recipe-finder/all/chocolate-eclair-cake?Ns=recipe_mostpopular

barelynangel -> RE: Specific recipe needed -- Chocolate Eclair Cake (12/3/2011 7:47:48 AM)
Oh these are the recipes i found. Those who have experience cooking -- which do you think is the best to follow: http://allrecipes.com/recipe/chocolate-eclair-cake http://www.bakingjunkie.com/2011/01/chocolate-eclair-cake/ http://www.food.com/recipe/chocolate-eclair-cake-56692 From blushes food site http://www.food.com/recipe/easy-chocolate-eclair-ring-shaped-dessert-cake-277067 http://www.food.com/recipe/easy-chocolate-eclair-ring-shaped-dessert-cake-277067 Now, i don't know what my gram made it with, but she was never a ready-made person so something tells me she may have made it with real whipped cream and regular pudding. I can't find a recipe that shows real whipped cream or regular pudding -- do you think i should follow exact with cool whip and instant pudding. That it somehow is that way for a reason? angel

barelynangel -> HELP!! Specific recipe needed -- Chocolate Eclair Cake (12/3/2011 7:49:53 AM)
Thanks Blushes!

samboct -> RE: Specific recipe needed -- Chocolate Eclair Cake (12/3/2011 8:26:12 AM)
Angel If your gram was really a decent cook- she'd turn her nose up at any recipe that involved starting with something in a box that wasn't flour or sugar. I wouldn't touch a pudding out of a box- they all suck. Cool whip? You've got to be kidding me.... Those of us who actually cook, can taste the additives that "food" companies have incorporated into stuff which makes it taste like plastic. I'll throw out a recipe off a Ghiradelli bar that will not be that hard to do- you can doll it up if you like with whipped cream- and will actually taste good. It is however, an ingredients battle- use lousy ingredients and it'll be harder to do and won't taste as good. Critical- a good heavy cream. Ultrapasteurized creams are lousy- the flash UV process imparts an ozone taste. Plus it makes it harder to whip. Also critical- a good milk chocolate. Ghiradelli is a minimum, Callebaut is better- and if you can Lindt from the Lindt store- that's really pretty good. The Lindt stuff in the supermarket isn't as good- may have to do with freshness or how its transported. Hershey's or similar will be a nightmare. It's called a milk chocolate truffle pie. 9" pie plate Crust- 4 oz of milk chocolate processed with 2 oz of pecans. If you can't get good pecans-(they'll taste good- no bitterness or oiliness) then substitute a cookie crust- 5 oz of cookies with 1.5 tbsps butter in a food processor- bake at 350 for 5 minutes. If you use anything like Oreos, you're on your own, but the Pepperidge farm soft batch chocolate chip or brownie cookies do fine. Filling- melt 8 oz of milk chocolate in 1 pint of heavy cream over very, very low heat. Stir minimally, but you need a nice, smooth, consistent blend. If you get this too hot, the chocolate will separate and you're done. Transfer to a mixing bowl and put it in the fridge for several hours. Overnight is fine. Whip- you'll need a good mixer or a very strong arm for this one. When in doubt-taste it. When whipped, add 2 tbsp of Kahlua (Chambord or similar will also work, but it should be a syrupy liquor.) and stir in with a wooden spoon by hand. Add to the prepared pie crust and chill. Take 4 oz of heavy cream and whip. (better get yourself some extra cream- it's possible to overshoot and you may need to practice)- add a tbsp of superfine sugar. If the store doesn't have superfine- take normal sugar and grind it in a coffee grinder till fine. Do NOT use confectioners sugar- the cornstarch in it tastes lousy. Add a tbsp of Kahlua- again with a wooden spoon. Be very gentle here, the cream will collapse slightly and if you add too much, it won't look nice. If done correctly, this will taste pretty damn good- although it doesn't really play to your strengths of decorating since all you've got to work with is whipped cream. If you're not a good baker- then you get to choose between aesthetics and taste- you don't get both. I always pick taste. For those folks reading this thread who aren't Angel- enjoy- Happy Holidays! Cheers, Sam

barelynangel -> RE: Specific recipe needed -- Chocolate Eclair Cake (12/3/2011 9:09:44 AM)
quote: For those folks reading this thread who aren't Angel- enjoy- Happy Holidays! Geesh, i don't get a Happy Holidays :-( Yeah my gram was a pretty damn good cook. Which is why we probably can't find her recipe lol she never wrote it down. I appreciate your recipe, but it looks intimidating for me lol. The issue is -- i have pretty much FoodLion, Kroger, Walmart and the best we do near here that i know if is Publix for more choices for specific brands. I have never seen down here the specific brands of milks/creams you listed. But i will check. "4 oz of milk chocolate processed with 2 oz of pecans" Does this mean put in food processor and mix it until the pecans are very finely ground? grins, and if i have to worry about getting things too hot -- i am doomed. But thanks, angel

samboct -> RE: Specific recipe needed -- Chocolate Eclair Cake (12/3/2011 9:26:05 AM)
OK- I didn't quite mean it that way....Happy holidays to you to....sheesh.... In terms of buying chocolate- the internet can be your friend- I'll bet you can get a bunch of that stuff through Amazon these days- I just bought mint chocolate chips from them. In terms of processing the chocolate and pecans- yup- just don't overdo it, you don't want nut butter, just reasonably small pecan chunks interspersed with the chocolate. It'll get soft, and they you can press it into a pie plate with the back of a spoon. Don't wear anything that isn't washable, or if you're going to wear just skin- well, I want pictures. It can tough to find cream that isn't ultrapasteurized- but if you can't, one option is just to make more filling and delete the whipped cream- you just won't have much to decorate with. The chocolate will cover the taste of the ultrapasteurization. Cheers, Sam

LaTigresse -> RE: Specific recipe needed -- Chocolate Eclair Cake (12/3/2011 10:32:46 AM)
quote: ORIGINAL: samboct Angel If your gram was really a decent cook- she'd turn her nose up at any recipe that involved starting with something in a box that wasn't flour or sugar. I wouldn't touch a pudding out of a box- they all suck. Cool whip? You've got to be kidding me.... Those of us who actually cook, can taste the additives that "food" companies have incorporated into stuff which makes it taste like plastic. I'll throw out a recipe off a Ghiradelli bar that will not be that hard to do- you can doll it up if you like with whipped cream- and will actually taste good. It is however, an ingredients battle- use lousy ingredients and it'll be harder to do and won't taste as good. Critical- a good heavy cream. Ultrapasteurized creams are lousy- the flash UV process imparts an ozone taste. Plus it makes it harder to whip. Also critical- a good milk chocolate. Ghiradelli is a minimum, Callebaut is better- and if you can Lindt from the Lindt store- that's really pretty good. The Lindt stuff in the supermarket isn't as good- may have to do with freshness or how its transported. Hershey's or similar will be a nightmare. It's called a milk chocolate truffle pie. 9" pie plate Crust- 4 oz of milk chocolate processed with 2 oz of pecans. If you can't get good pecans-(they'll taste good- no bitterness or oiliness) then substitute a cookie crust- 5 oz of cookies with 1.5 tbsps butter in a food processor- bake at 350 for 5 minutes. If you use anything like Oreos, you're on your own, but the Pepperidge farm soft batch chocolate chip or brownie cookies do fine. Filling- melt 8 oz of milk chocolate in 1 pint of heavy cream over very, very low heat. Stir minimally, but you need a nice, smooth, consistent blend. If you get this too hot, the chocolate will separate and you're done. Transfer to a mixing bowl and put it in the fridge for several hours. Overnight is fine. Whip- you'll need a good mixer or a very strong arm for this one. When in doubt-taste it. When whipped, add 2 tbsp of Kahlua (Chambord or similar will also work, but it should be a syrupy liquor.) and stir in with a wooden spoon by hand. Add to the prepared pie crust and chill. Take 4 oz of heavy cream and whip. (better get yourself some extra cream- it's possible to overshoot and you may need to practice)- add a tbsp of superfine sugar. If the store doesn't have superfine- take normal sugar and grind it in a coffee grinder till fine. Do NOT use confectioners sugar- the cornstarch in it tastes lousy. Add a tbsp of Kahlua- again with a wooden spoon. Be very gentle here, the cream will collapse slightly and if you add too much, it won't look nice. If done correctly, this will taste pretty damn good- although it doesn't really play to your strengths of decorating since all you've got to work with is whipped cream. If you're not a good baker- then you get to choose between aesthetics and taste- you don't get both. I always pick taste. For those folks reading this thread who aren't Angel- enjoy- Happy Holidays! Cheers, Sam You evil evil man.... LeeAnn, certified, unabashed, incurable, chocoholic

calamitysandra -> RE: Specific recipe needed -- Chocolate Eclair Cake (12/3/2011 2:01:13 PM)
That pie just got added to the Christmas dessert list. Maybe I will mix in a percentage of darker chocolate.

samboct -> RE: Specific recipe needed -- Chocolate Eclair Cake (12/3/2011 2:16:47 PM)
Hi Sandra I'd be careful on that one-I think you'll have trouble. I do make dark chocolate truffle pies, but then the cream is not whipped and it's handled quite differently. I also don't like the idea of mixing dark and milk chocolate together, that can be problematic- the milk chocolate can seize since they have different melting points. Sam

LaTigresse -> RE: Specific recipe needed -- Chocolate Eclair Cake (12/3/2011 2:42:28 PM)
Well then Mr Evil......let's see the dark chocolate truffle pie recipe PRONTO!!!

samboct -> RE: Specific recipe needed -- Chocolate Eclair Cake (12/3/2011 3:26:33 PM)
Sorry LeeAnn- you're gonna get really unhappy with me. I don't share my own recipes because they get passed along- and I'm the one who developed them. (I'm enough of a scientist to want to credit for my work- shoot me.) I once gave a recipe to a labmate with the admonishment not to share it- and found out that his wife had contributed it to her cooking group. The milk chocolate truffle pie recipe is Ghiradellis- and they want to sell chocolate, so they're happy seeing it distributed. If somebody wants to work on selling a dessert cookbook- I'd be delighted and I'd share whatever royalties, but at this point-the book is still just a collection of recipes on my computer. Sam

LaTigresse -> RE: Specific recipe needed -- Chocolate Eclair Cake (12/3/2011 3:48:20 PM)
Well fine then.....BE that way!!! I expect a shipment of one a month, for as long as we both live. And if your computer starts acting funny.......pay no mind, that is just my trusty, cute, little Icelandic, hacker making sure you've no evil viruses or anything....

LafayetteLady -> RE: Specific recipe needed -- Chocolate Eclair Cake (12/3/2011 4:06:06 PM)
Well, I guess we need to make a note. Sam doesn't get a copy of the CM cookbook. He doesn't share well.

calamitysandra -> RE: Specific recipe needed -- Chocolate Eclair Cake (12/3/2011 4:17:40 PM)
You are, of course, right Sam. Mixing dark and milk is nixed. I really prefer dark, most things with milk chocolate are too sweet for my taste. Maybe I will make it a three chocolate pie by using white for the crust and put a topping with dark chocolate on the milk chocolate ganache. I have a recipe for a dark chocolate ganache with rum somewhere, and as you are not sharing, I will need to find it and do some experimenting. Until then, when you are shipping LeeAnns pie, get mine on the way, too :-)

Page: [1]

Collarchat.com © 2025

Terms of Service

0.046875