The EASIEST Eclair Cake - The perfect no-bake recipe! (2024)

FAQs

What is eclair cake made of? ›

To make an éclair cake, simply top layers of graham crackers and creamy French vanilla pudding with a decadent homemade chocolate ganache before popping it into the fridge for a few hours to set. That's it!

One serving of (3.5 oz / 100g) Eclair Cake has 215 calories (120 calories from fat). One serving has about 78mg cholesterol, so as tempting as it looks, do not indulge. 100g of Eclair Cake has 247mg sodium, 71mg potassium, 19.5g total carbohydrates (11.2g sugar) and about 5g protein.

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.

: 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.

Classic Eclairs. Light and crisp golden brown shells made with French choux pastry encase smooth vanilla pastry cream in these Classic Eclairs that are finished with a rich chocolate ganache. They are a delicious French treat, always a crowd pleaser, and easier to make at home than you might think!

Storing Eclairs in the Refrigerator

They can last for 3 to 4 days when stored properly. To maintain their texture: Store in an airtight container. Wrap tightly with plastic wrap to prevent moisture loss.

As Serious Eats reported, luxury eclairs are the result of French chefs facing competition, and putting their skills to the test, which explains the high-end fillings and intricate decoration. For now, the Maitre Choux versions are made in the tiny kitchen beneath the shop.

What is a fun fact about eclairs? ›

Another fun and interesting fact about chocolate éclairs is that the word éclair is the French term for lightning. Many believe that the pastry goes by this precise name, because it shimmers when it is coated with the classic chocolate glaze!

They have an eggy salty flavor of the choux pastry combined with sweet cream and mousse, or sometimes covered up with strong flavors like dark chocolate filling. So, eclairs can easily become everyone's favorite and there are many flavors for you to choose from!

Like all non-cake doughnuts, Long Johns are made with a yeasted dough, which gives them their trademark chewiness. Eclairs, meanwhile, are made with a French Choux pastry, which uses no leavening agent whatsoever and consists primarily of butter, flour, water, and eggs.

Well baked éclairs should be puffed, golden brown, and dry inside. If you are not sure they are done, you can break one and check if it's wet and soggy inside. If so, continue baking for another 10-15 minutes.

The main differences between the three include the shape and serving method. Eclairs: Oblong choux pastry filled with cream and topped with a glaze or icing. Cream Puffs: Round choux pastry puffs filled with pastry cream and topped with icing or dusted with powdered sugar.

Instead of pudding, you can fill the eclairs with a combination of pastry cream or whipped cream. You can find lots of pastry cream recipes on this site.

In a medium bowl, combine egg yolks, egg, and 2 tablespoons sugar. Add cornstarch and flour; whisk until smooth and pale yellow. Set aside. In a medium saucepan, combine milk and remaining 3/4 cup sugar.

Cadbury Eclairs: Cadbury milk chocolate encased in a chewy caramel. Launched 1965. Cadbury Eclairs Orange Twist: Orange flavour Cadbury milk chocolate encased in a chewy caramel.