How you doin’? Two of my favorite desserts in the world are doughnuts (if you consider a doughnut a dessert—I think of it more as a morning life-starter) and custard-filled éclairs. The one thing these two pastries have in common is the chocolate coating.
Around here, we fondly refer to that donut shop chocolate glaze as cheap and crappy chocolate. To tell you the truth, as the ChocolateDoctor from Choclatique, I am not ashamed to say, “I love it.” There is something about the flavor and texture of this inexpensive coating that works for me every time and sometimes I really crave it.
Éclairs are time consuming to make. First, you have to make the choux-pastry dough. Bake it, scoop it, fill it and finally prep the chocolate and dress it. My Éclairs Bars recipe is much easier to make and perfect for a large party.
Prep time: 15 minutes
Bake time: 20 minutes
Cool time: 4 hours
Yield: 24 servings
1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
2 boxes (3.4 oz each) Jell-O™ vanilla-flavor instant pudding & pie filling mix
3 cups cold half-and-half
1-1/2 cups semisweet chocolate chips
3/4 cup heavy whipping cream
ChefSecret: If you want a crisp, more éclair like pastry, you can substitute the crescent dough with 1 sheet of Pepperidge Farms puff pastry following the direction on the package.
Covid-19 Quip of the Day: “I never thought the comment ‘I would never touch her with a 6-foot pole’ would become a national policy, but here we are!”
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