Best 6 Amish Chocolate Eclair Pudding Recipes

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Indulge in the delectable Amish Chocolate Éclair Pudding, a harmonious blend of creamy pudding and rich chocolate flavors, topped with fluffy whipped cream and a drizzle of chocolate sauce. This classic dessert, inspired by the beloved French pastry, promises an explosion of textures and flavors in every bite.

Discover a treasure trove of variations to satisfy every palate. For a classic experience, the Amish Chocolate Éclair Pudding recipe delivers an authentic taste of this timeless dessert. If you crave a richer chocolate experience, venture into the Double Chocolate Éclair Pudding, where layers of chocolate pudding and mousse combine for an intense chocolate sensation.

For those seeking a delightful twist, the Chocolate Raspberry Éclair Pudding introduces a vibrant raspberry swirl, creating a delightful balance of sweet and tangy flavors. And for a unique indulgence, the Chocolate Peanut Butter Éclair Pudding harmoniously blends chocolate and peanut butter, offering a luscious and irresistible combination.

Each recipe offers step-by-step instructions, ensuring a seamless baking experience. Whether you're a seasoned baker or a novice in the kitchen, these recipes guide you effortlessly through the process of creating these delectable puddings.

Prepare to tantalize your taste buds with the Amish Chocolate Éclair Pudding and its irresistible variations. Immerse yourself in a symphony of textures and flavors as you savor these delightful desserts, perfect for any occasion.

Let's cook with our recipes!

CHOCOLATE ECLAIR DESSERT



Chocolate Eclair Dessert image

This is a no-bake pudding dessert that's so quick and easy to make--everyone loves it. I always keep the ingredients on hand in case I need a quick dessert. It's best if it sits overnight before serving.

Provided by KBehrens2

Categories     Desserts     Chocolate Dessert Recipes

Time 2h15m

Yield 12

Number Of Ingredients 5

2 individual packages graham crackers
2 (3 ounce) packages instant vanilla pudding mix
3 cups milk
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) package prepared chocolate frosting

Steps:

  • Line the bottom of a 9x13-inch pan with graham crackers.
  • In a large bowl, combine pudding mix and milk; stir well. Mix whipped topping into pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding.
  • Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate at least two hours before serving to allow the graham crackers to soften.

Nutrition Facts : Calories 400.5 calories, Carbohydrate 65.6 g, Cholesterol 4.9 mg, Fat 13.7 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 6.4 g, Sodium 481.3 mg, Sugar 47.1 g

AMISH CHOCOLATE PUDDING



Amish Chocolate Pudding image

This is my Amish grandmother's recipe and I've never tasted any chocolate pudding that compares to it.

Provided by Becky Bowen

Categories     Desserts     Custards and Pudding Recipes     Chocolate Pudding Recipes

Time 20m

Yield 8

Number Of Ingredients 6

2 cups milk, or more as needed
2 cups white sugar
⅓ cup cocoa powder
4 tablespoons all-purpose flour
4 egg yolks
1 teaspoon vanilla extract

Steps:

  • Combine milk, sugar, cocoa, and flour in a saucepan over medium-low heat, stirring constantly. Add egg yolks and turn heat up to medium-high, continuing to stir, until thick, about 15 minutes. Remove from heat and stir in vanilla extract. Serve warm or chilled.

Nutrition Facts : Calories 274.3 calories, Carbohydrate 58.1 g, Cholesterol 107.3 mg, Fat 3.9 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 29.9 mg, Sugar 53 g

AMISH CHOCOLATE ECLAIR PUDDING



Amish Chocolate Eclair Pudding image

Provided by My Food and Family

Categories     Recipes

Time 4h

Number Of Ingredients 9

1 boxes graham crackers
2 boxes jello vanilla flavor
3.5 cups milk
8 ounces cool whip
1 units topping
3 tablespoons milk
3 tablespoons cocoa
4 tablespoons butter
1.33333333333 cups powdered sugar

Steps:

  • Put one layer of crackers on bottom of 9x13 pan. Mix pudding and milk and beat for 2 minutes on low speed. Fold in Cool Whip. Pour half of pudding mixture on top of crackers.
  • Put another layer of crackers on top of pudding. Pour the rest of pudding mixture on top of crackers. Put last layer of crackers on top of second pudding layer. Refrigerate until topping is ready.
  • Mix 3 tablespoons milk, cocoa and butter on low heat in a small saucepan or microwave on low until butter melts. Remove from heat. Add powdered sugar and mix till smooth. Spread on top of last layer of crackers and refrigerate for several hours before serving.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CHOCOLATE ECLAIRS



Chocolate Eclairs image

Provided by Food Network

Categories     dessert

Time 3h55m

Yield 8 to 10 servings

Number Of Ingredients 16

2 cups whole, 2 percent fat, or 1 percent fat milk
1/2 vanilla bean, split lengthwise
6 egg yolks
2/3 cup sugar
1/4 cup cornstarch
1 tablespoon cold unsalted butter
1 cup water
8 tablespoons (1 stick) unsalted butter
1/2 teaspoon salt
1 1/2 teaspoons sugar
1 cup all-purpose flour
3 eggs, plus 1 extra, if needed
1 egg
1 1/2 teaspoons water
1/2 cup heavy cream
4 ounces semisweet chocolate, coarsely chopped

Steps:

  • Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.
  • Pastry: Preheat the oven to 425 degrees. Line a sheet pan with parchment paper. In a large saucepan, bring the water, butter, salt and sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return to the heat and cook, stirring, 30 seconds. Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). Mix at medium speed. With the mixer running, add 3 eggs, 1 egg at a time. Stop mixing after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining 1 egg and mix until incorporated.
  • Using a pastry bag fitted with a large plain tip, pipe fat lengths of dough (about the size and shape of a jumbo hot dog) onto the lined baking sheet, leaving 2 inches of space between them. You should have 8 to 10 lengths.
  • Egg Wash: In a bowl, whisk the egg and water together. Brush the surface of each eclair with the egg wash. Use your fingers to smooth out any bumps of points of dough that remain on the surface. Bake 15 minutes, then reduce the heat to 375 degrees and bake until puffed up and light golden brown, about 25 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet. Fit a medium-size plain pastry tip over your index finger and use it to make a hole in the end of each eclair (or just use your fingertip). Using a pastry bag fitted with a medium-size plain tip, gently pipe the custard into the eclairs, using only just enough to fill the inside (don't stuff them full).
  • Glaze: In a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Put the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Set aside and keep warm. The glaze can be made up to 48 hours in advance. Cover and refrigerate until ready to use, and rewarm in a microwave or over hot water when ready to use.
  • Dip the tops of the eclairs in the warm chocolate glaze and set on a sheet pan. Chill, uncovered, at least 1 hour to set the glaze. Serve chilled.

CHOCOLATE ECLAIRS



Chocolate Eclairs image

With creamy filling and fudgy frosting, this chocolate eclair recipe is extra special. -Jessica Campbell, Viola, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 9 servings.

Number Of Ingredients 16

1 cup water
1/2 cup butter, cubed
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs, room temperature
FILLING:
2-1/2 cups cold whole milk
1 package (5.1 ounces) instant vanilla pudding mix
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
FROSTING:
2 ounces semisweet chocolate
2 tablespoons butter
1-1/4 cups confectioners' sugar
2 to 3 tablespoons hot water

Steps:

  • Preheat oven to 400°. In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Using a tablespoon or a pastry tube with a #10 or large round tip, form dough into nine 4x1-1/2-in. strips on a greased baking sheet. Bake 35-40 minutes or until puffed and golden. Remove to a wire rack. Immediately split eclairs open; remove tops and set aside. Discard soft dough from inside. Cool eclairs. , In a large bowl, beat milk and pudding mix according to package directions. In another bowl, whip cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Fill eclairs (chill any remaining filling for another use). , For frosting, in a microwave, melt chocolate and butter; stir until smooth. Stir in sugar and enough hot water to achieve a smooth consistency. Cool slightly. Frost eclairs. Store in refrigerator.

Nutrition Facts : Calories 483 calories, Fat 28g fat (17g saturated fat), Cholesterol 174mg cholesterol, Sodium 492mg sodium, Carbohydrate 52g carbohydrate (37g sugars, Fiber 1g fiber), Protein 7g protein.

CHOCOLATE ECLAIR DESSERT



Chocolate Eclair Dessert image

"My father, who's diabetic, loves chocolate and baked goods," explains Owen Jack Hiatt of Colorado Springs, Colorado. "Our whole family can enjoy this beautiful mouthwatering dessert."-Owen Jack Hiatt, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 15 servings.

Number Of Ingredients 8

1 cup water
1/2 cup butter, cubed
1 cup all-purpose flour
4 eggs
1 package (1.5 ounces) instant sugar-free vanilla pudding mix
2-3/4 cups fat-free milk
1 package (8 ounces) reduced-fat cream cheese, softened
1/2 cup light chocolate syrup

Steps:

  • In a saucepan, bring water and butter to a boil, stirring constantly until butter is melted. Reduce heat to low; add the flour. Stir vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. Remove from the heat. , Add eggs, one at a time, beating well after each addition until the batter becomes smooth. Spread into a greased and floured 13-in. x 9-in. baking pan. Bake at 400° for 30 minutes or until puffed and golden. Immediately remove from pan and cut in half horizontally. Cool completely. , For filling, beat the pudding mix, milk and cream cheese in a bowl until smooth. Just before serving, place bottom eclair layer on a serving platter; cover with filling. Replace top layer and drizzle with chocolate syrup.

Nutrition Facts : Calories 175 calories, Fat 10g fat, Cholesterol 65mg cholesterol, Sodium 312mg sodium, Carbohydrate 15g carbohydrate, Fiber 6g protein.

Tips:

  • Use high-quality chocolate. This will make a big difference in the overall flavor of the pudding.
  • Don't overcook the pudding. It should be cooked until it is thick and creamy, but not too thick.
  • Let the pudding cool completely before serving. This will allow it to set properly.
  • Serve the pudding with your favorite toppings. Some popular options include whipped cream, ice cream, and fresh fruit.

Conclusion:

This Amish Chocolate Eclair Pudding is a delicious and easy-to-make dessert that is perfect for any occasion. It is rich, creamy, and chocolatey, with a light and fluffy texture. This pudding is sure to be a hit with everyone who tries it.

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