Best Eclair Ring Recipes

EASY CHOCOLATE ECLAIR " RING SHAPED " DESSERT CAKE

Steps:

• Preheat oven to 400 degrees.
• On a cookie sheet grease and flour a circle
• approx 7 inches.
• In a sauce pan, over high heat mix Water and Butter until boiling. Turn burner to Low and add Flour and Salt. Mix fast with a wooden spoon until dough leaves the sides of the pan.
• Transfer dough to a large bowl and mix with an electric beaters at Medium speed. Add eggs, one at a time. Beat until dough is smooth and slimy.
• Drop tablespoons of dough onto the cookie sheet to form a circle with an open center. Bake for 45 minutes. After 45 minutes turn oven off and leave in the oven for an additional 20 minutes.
• Put on a wire rack to cool. Once cool carefully cut in half (like a cream puff).
• For the Filling, mix BOTH packages Instant French Vanilla pudding with the 2 1/2 cups milk. Mix with an electric beater on Low for 1 - 2 minutes. Once pudding has set up, add Cool Whip and Almond Extract and fold in slowly until incorporated.
• Take the top of the "ring" off and set to the side. Spread the filling evenly on the bottom "ring". Once you have distributed all the filling evenly across the bottom "ring" replace the top of the "ring".
• For the frosting, make the Chocolate Fudge Frosting Mix as directed on the package and spread on the top of the ring. Let Frosting set up until ready to serve.

ECLAIR RING

Steps:

• 1. PREP: Preheat Oven to 400F Find a 7" plate and put top side down on greased and floured baking sheet. Trace the edge of the plate. Lift the plate and mark 12 spots (Like a clock) inside the ring
• 2. The Pastry Ring: Bring Water, butter and salt to a boil.Pour in all the flour all at once mixing to incorporate until it pulls away from the sides and forms a ball. Remove from heat and cool slightly.Add each egg one at a time beating each with a wooden spoon until dough is very smooth. Don't try to add them all at once or the batter will flow instead of holding it's shape Drop by tbs onto the marks INSIDE the ring until you have 12 mounds touching each other. Bake at 400F for 45 minutes. Do Not Open the door. Turn oven off and let sit for another 15 minutes. Remove from oven and cool well. Slice horizontally with a bread knife.
• 3. Filling: Combine pudding, milk, heavy cream and vanilla and beat until it gets thick and holds it's shape. Spread on the bottom half of the ring. Replace the top half.
• 4. Chocolate Drizzle Frosting: Melt and combine the chocolate,karo syrup,butter, milk and vanilla until it's thin enough to drizzle. I put in the fridge for at least an hour and sometimes 2 in the freezer if I make them the day before.

ECLAIR RING RECIPE

Steps:

• Bring water, butter, and salt to a boil in small saucepan. Take mixture off the stove and add the flour all at once. Stir over LOW heat until it forms a ball. Add eggs stirring in one at a time until completely mixed in. Mixture will be very sticky. Using a pizza pan or large cookie sheet, cover with parchment paper. Spoon out mixture onto pan forming a large doughnut ring. Build mixture up high rather than flat so ring will rise high. Preheat oven to 400 degrees. Place on middle rack and bake for 20 minutes. (Don't open oven while cooking) After 20 minutes turn oven down to 375 and bake for another 20-30 min. Peek in oven quickly during the 20-30 minute baking period to make sure its not cooking too fast. Ring should be a golden brown. After its done, shut the oven off and open a crack. Leave ring in the oven to cool off gradually, about 1 hour. Ring can be made the night before and let sit out uncovered on the counter until the next day. Filling: Follow directions on the pudding and set overnight in refrigerator. Whip cream just before putting eclair ring together. Fold pudding and cream together. Slice the top of the eclair ring off and spoon the filling into the ring. Place top of ring back on top. Drizzle with melted chocalate if desired.

CHOCOLATE ECLAIR RING

Steps:

• Preheat oven to 400 degrees.
• In medium sauce pan, bring water and butter to a boil.
• Remove from heat and add flour and salt. Stir until it forms a ball.
• Add eggs, one at a time, and BEAT THOROUGHLY AFTER EACH ONE with a hand mixer. (The ring may not puff up if not thoroughly mixed.).
• Drop mixture by spoonfuls into a ring-shape on a greased cookie sheet.
• Bake 45 minutes, until puffed and golden brown.
• While ring is baking, beat pudding mix, cream, and milk until thick.
• When ring is cool, cut in half horizontally.
• Spread pudding mixture on bottom half and replace top.
• Spread chocolate frosting on top. (It may be easier to spread if softened in the microwave for a few seconds.).
• Refrigerate until ready to serve.

ECLAIR RING

Steps:

• Preheat oven to 450 degrees.
• The Ring: Bring to a rolling boil 1st 3 ingredients, add flour.
• Stir until absorbed and it pull away from sides of pan.
• Remove from heat. Add one egg at a time, mixing well each time.
• Drop by TBSP onto a well greased pizza pan forming a ring.
• Turn oven down to 400 degrees and bake 30 minutes.
• Shutoff oven and leave 20 more minutes.
• DO NOT OPEN OVEN DOOR.
• Cool well and slice in half to make 2 rings.
• The Filling: Beat all and spread of bottom half of ring.
• Place the top ring on.
• The Frosting: Melt first 3 ingredients.
• Add powdered sugar and vanilla.
• Frosting should be loose enough to drizzle over ring.
• If not, add more milk.
• Refrigerate overnight.