Some 2 years back, I was getting super bored and hungry and out of my habit, of being on the phone constantly, I was browsing here n there. One dessert picture caught my eye and it looked super simple, atleast to me.
This Chocolate Éclair Dessert recipe was originally taught by Chef Rida Aftab in one of her shows. I tried it and believe me ... it was outstanding. super duper easy and a very different kind of a meetha. Kids and adults equally love this. This is my one dessert, which I can make for a grand party without any fear.
This dessert is basically, biscuits, pudding and chocolate ganache. That's it ... yup ... that's it. So what all will you need for this is:
A good quality MILK chocolate or a cooking chocolate (any that you can eat by itself). The options are unlimited. No nuts or caramel or wafer chocolate, just simple plain milk chocolate. it can be Dairy Milk, it can be Galaxy, Flakes, Hershey's chocolate bar, Unsweetened cooking chocolate, Milk Chocolate Chips, Semisweet chocolate chips ... ANY MILK CHOCOLATE. Simple...no?
Cream is the other ingredient which will help make ganache. For this recipe you can use any cream BUT not fresh cream (or facial creams - lol). I prefer tetra pack creams (they are also called thick cream)
Pudding sachet, Milk (to cook pudding), coffee and Tea biscuits are the other things that you will need to make this dessert.
First and foremost, you have to LAYER (not crush, no butter, nothing), simple layer tea biscuits at the base of the dish. I hope you aren't also thinking which tea biscuits. I will say any tea biscuit that's available in your city. It can be Gluco, Marie, Ulker's, Brittania Milky bikis etc. Plain biscuits without any cream, zeera, salt, peanut etc.
After the layering, you need to cook pudding (as per the packet instructions). stir it so it thickens a bit. Simultaneously melt chocolate, cream and coffee together in a heatproof bowl, either in a microwave or a double boiler.
Pour pudding (1/2) slowly and gently, I repeat, very slowly carefully on the biscuits, the biscuits may float, but don't worry, once the pudding sets in, the biscuits will be fine. On top of the pudding mixture pour 1/3rd of the chocolate cream mixture (also called ganache). At this point you can refrigerate for 5 mins so pudding settles in, but you can go ahead without waiting too.
Repeat the same steps. Layer biscuits, pour remaining 1/2 pudding, wait for 5-10 mins and then top the entire top layer with Chocolate Cream mixture. Garnish with cream and chocolate curls etc.
This recipe is super simple and trust me on this when I say everyone will love this !
Do try this out and let me know. Complete recipe with method below.
Ingredients:
Cooking Chocolate or any good quality MILK chocolate - 200gm
Coffee 1tsp
Cream 2cups
Tea Biscuits 2 half rolls (Marie, Gluco, any tea biscuit)
Vanilla or Egg pudding 1 sachet
Milk 2 cups
Cream for topping 1/2cup
Method:
In a heatproof bowl, microwave cream chocolate and coffee for 1-2 mins. Mix
well. Alternately, you can use a double boiler to melt cream, chocolate and
coffee.
Take 2 cups milk and bring it to boil, add pudding sachet and mix well.
In a dish, place a layer of biscuits. Top it up with warm pudding (use ½ pudding
mixture) and top it with 1/3 of the chocolate mixture. In a zig zag pattern
Repeat the above step. Place biscuit, pour remaining pudding.
Completely cover the top with chocolate mixture.
Garnish with extra cream or chocolates or nuts, as desired.
Refrigerate for atleast 4 hours.
o Tips: when you will pour pudding, please make sure that you are pouring with a
very light hand. Don’t pour it altogether. Slowly please
o The biscuits may float when the pudding is poured, don’t worry, it will set when
refrigerated. In case, if you feel too reluctant to handle, at step 3 refrigerate for
10 mins.
This Chocolate Éclair Dessert recipe was originally taught by Chef Rida Aftab in one of her shows. I tried it and believe me ... it was outstanding. super duper easy and a very different kind of a meetha. Kids and adults equally love this. This is my one dessert, which I can make for a grand party without any fear.
This dessert is basically, biscuits, pudding and chocolate ganache. That's it ... yup ... that's it. So what all will you need for this is:
A good quality MILK chocolate or a cooking chocolate (any that you can eat by itself). The options are unlimited. No nuts or caramel or wafer chocolate, just simple plain milk chocolate. it can be Dairy Milk, it can be Galaxy, Flakes, Hershey's chocolate bar, Unsweetened cooking chocolate, Milk Chocolate Chips, Semisweet chocolate chips ... ANY MILK CHOCOLATE. Simple...no?
Cream is the other ingredient which will help make ganache. For this recipe you can use any cream BUT not fresh cream (or facial creams - lol). I prefer tetra pack creams (they are also called thick cream)
Pudding sachet, Milk (to cook pudding), coffee and Tea biscuits are the other things that you will need to make this dessert.
First and foremost, you have to LAYER (not crush, no butter, nothing), simple layer tea biscuits at the base of the dish. I hope you aren't also thinking which tea biscuits. I will say any tea biscuit that's available in your city. It can be Gluco, Marie, Ulker's, Brittania Milky bikis etc. Plain biscuits without any cream, zeera, salt, peanut etc.
After the layering, you need to cook pudding (as per the packet instructions). stir it so it thickens a bit. Simultaneously melt chocolate, cream and coffee together in a heatproof bowl, either in a microwave or a double boiler.
Pour pudding (1/2) slowly and gently, I repeat, very slowly carefully on the biscuits, the biscuits may float, but don't worry, once the pudding sets in, the biscuits will be fine. On top of the pudding mixture pour 1/3rd of the chocolate cream mixture (also called ganache). At this point you can refrigerate for 5 mins so pudding settles in, but you can go ahead without waiting too.
Repeat the same steps. Layer biscuits, pour remaining 1/2 pudding, wait for 5-10 mins and then top the entire top layer with Chocolate Cream mixture. Garnish with cream and chocolate curls etc.
This recipe is super simple and trust me on this when I say everyone will love this !
Do try this out and let me know. Complete recipe with method below.
Ingredients:
Cooking Chocolate or any good quality MILK chocolate - 200gm
Coffee 1tsp
Cream 2cups
Tea Biscuits 2 half rolls (Marie, Gluco, any tea biscuit)
Vanilla or Egg pudding 1 sachet
Milk 2 cups
Cream for topping 1/2cup
Method:
In a heatproof bowl, microwave cream chocolate and coffee for 1-2 mins. Mix
well. Alternately, you can use a double boiler to melt cream, chocolate and
coffee.
Take 2 cups milk and bring it to boil, add pudding sachet and mix well.
In a dish, place a layer of biscuits. Top it up with warm pudding (use ½ pudding
mixture) and top it with 1/3 of the chocolate mixture. In a zig zag pattern
Repeat the above step. Place biscuit, pour remaining pudding.
Completely cover the top with chocolate mixture.
Garnish with extra cream or chocolates or nuts, as desired.
Refrigerate for atleast 4 hours.
o Tips: when you will pour pudding, please make sure that you are pouring with a
very light hand. Don’t pour it altogether. Slowly please
o The biscuits may float when the pudding is poured, don’t worry, it will set when
refrigerated. In case, if you feel too reluctant to handle, at step 3 refrigerate for
10 mins.
Oh wow this looks divine! I must try it soon.
ReplyDeleteThanks chef Mayhem, I agree with Uzi
ReplyDeleteHow many ounces should the pudding sachet be?
ReplyDelete