Best Strawberry Chocolate Eclair Fantasy Recipes

STRAWBERRY CHOCOLATE ECLAIR FANTASY

Strawberry Chocolate Eclair Fantasy image

This dessert is made to impress and has a beautiful presentation. Takes a little extra time, but the end result is well worth it. The bottom layer is similar to an eclair and provides a base for the pie. A layer of melted chocolate protects the pastry from becoming soggy, Then, there is a decadent layer of sweetened cream cheese that's topped with whipped cream and glazed strawberries. As if that wasn't enough, the dessert is drizzled with chocolate. Impressive and delicious!

Provided by Brandi Kirkpatrick @IdGirl25

Number Of Ingredients 14

Ingredients

3/4 cup(s) water
6 tablespoon(s) butter or margarine
3/4 cup(s) all-purpose flour
1/8 teaspoon(s) salt
3 large eggs
1 1/2 cup(s) semi-sweet chocolate morsels, divided (9 oz.)
3 tablespoon(s) milk
2 teaspoon(s) vanilla extract, divided
1 package(s) Neufchâtel (light cream cheese), softened (8 oz.)
1/2 cup(s) powdered sugar
15 large strawberries, hulled and tops trimmed level
1/3 cup(s) seedless raspberry jam
1 3/4 cup(s) frozen whipped topping, thawed
- powdered sugar

Steps:

Preheat oven to 450° F. Grease 9-inch pie plate.
For the eclair shell, heat water and butter to a boil in a small saucepan. Stir in flour and salt. Reduce heat to low; stir vigorously for 1 minute or until mixture forms a ball. Remove from heat. Cool for 2 to 3 minutes.
Add eggs, one at a time, mixing thoroughly after each addition, until smooth. Spread evenly over bottom of prepared pie plate.
Bake for 15 minutes or until sides puff up. Reduce heat to 350° F.; bake for an additional 10 minutes or until golden brown. Cool completely in pan on wire rack. Press center down when cool.
FOR FILLING: Place 1¼ cups morsels and milk in a medium uncovered microwave-safe bowl. Microwave on HIGH (100%) power for 1 minute; stir. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring until smooth. Do not overheat. Stir in 1 teaspoon vanilla extract. Spread mixture evenly over bottom of éclair shell. Refrigerate until chocolate is firm.
Beat cream cheese, sugar, and remaining vanilla extract in a small mixer bowl until smooth. Spread evenly over the chocolate layer. Arrange strawberries on cheese layer with pointed sides up.
Microwave jam in a small uncovered microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Brush jam over strawberries and drizzle between strawberries. Refrigerate for at least 4 hours or overnight.
Pipe or dollop whipped topping between strawberries and éclair shell edge.
Place remaining morsels in a heavy-duty plastic bag. Microwave on HIGH (100%) power for 30 seconds; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut a small hole in corner of the bag.
Squeeze to drizzle over strawberries. Dust with powdered sugar. Serve immediately.

STRAWBERRY CHOCOLATE ÉCLAIR FANTASY

Strawberry Chocolate Éclair Fantasy image

Strawberry Chocolate Éclair Fantasy was a 1st Prize winning recipe in the NESTLÉ TOLL HOUSE and Better Homes & Gardens Recipe Contest, and was submitted by Linda Morten of Katy, TX. Just like your favorite chocolate éclair, this recipe combines rich, semi-sweet chocolate with flavorful strawberries in a beautiful presentation highlighted with whipped cream and strawberries.

Provided by @MakeItYours

Number Of Ingredients 16

Ingredients

SHELL
3/4 cup water
6 tablespoons butter or margarine
3/4 cup all-purpose flour
1/8 teaspoon salt
3 large eggs
FILLING
1 1/2 cups (9 oz.) semi- sweet chocolate morsels, divided
3 tablespoons milk
2 teaspoons vanilla extract, divided
1 pkg. (8 oz.) cream cheese, soft
1/2 cup powdered sugar
15 large strawberries, hulled and tops trimmed level
1/3 cup seedless raspberry jam
1 3/4 cups frozen whipped topping, thawed
Powdered sugar

Steps:

PREHEAT oven to 450 deg; F. Grease 9-inch pie plate.
FOR SHELL:
HEAT water and butter to a boil in small saucepan. Stir in flour and salt. Reduce heat to low; stir vigorously for 1 minute or until mixture forms a ball. Remove from heat. Cool for 2 to 3 minutes. Add eggs, one at a time, mixing thoroughly after each addition, until smooth. Spread evenly over bottom of prepared pie plate.
BAKE for 15 minutes or until sides puff up. Reduce heat to 350 deg; F, bake for an additional 10 minutes or until golden brown. Cool completely in pan on wire rack. Press center down when cool.
FOR FILLING:
PLACE 1 1/4 cups morsels and milk in medium, uncovered microwave-safe bowl. Microwave on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring until smooth. Do not overheat. Stir in 1 teaspoon vanilla extract. Spread mixture evenly over bottom of shell. Refrigerate until chocolate is firm.
BEAT cream cheese, sugar and remaining vanilla extract in small mixer bowl until smooth. Spread evenly over chocolate layer.
ARRANGE strawberries on cheese layer with pointed sides up. Microwave jam in small, uncovered microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Brush jam over strawberries and drizzle between strawberries. Refrigerate for at least 4 hours or overnight.
PIPE or dollop whipped topping between strawberries and shell edge.
PLACE remaining morsels in heavy-duty plastic bag. Microwave on HIGH (100%) power for 30 seconds; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut small hole in corner of bag. Squeeze to drizzle over strawberries. Dust with powdered sugar. Serve immediately.