Chocolate Éclair Dessert

Desert time. I love these and usually just buy them at the store in the bakery or go over to the frozen section, but like most things, homemade is better.This is a different way to have an Éclair. 

Ingredients:

2 (3.4-ounce) packages French vanilla instant pudding mix

3 cups plus 3 tablespoons milk, divided

8 ounces whipped topping

1 (12-ounce) package graham crackers

6 tablespoons butter

2 (1-ounce) squares semisweet chocolate

1 3/4 cups confectioners' sugar

Step-by-Step:

Combine pudding mix and 3 cups milk in a large bowl. Prepare instant pudding using package directions. Add whipped topping. Beat with an electric mixer set at medium speed until blended.

Arrange a layer of graham crackers in bottom of a 13x9-inch dish. Spread with half the pudding mixture. Add a second layer of the graham crackers. Spread with remaining pudding mixture. Top with another layer of graham crackers.

Combine the butter and chocolate in a small saucepan. Cook over low heat, stirring frequently, until the chocolate melts. Stir in remaining milk.

Place confectioners’ sugar in a medium bowl. Add chocolate mixture. Beat with an electric mixer set at medium speed until icing is a spreadable consistency. Spread over prepared layers. Chill, covered, for 8 hours. Cut into squares and serve on dessert plates.

Quick Chocolate Buttercream Frosting

Ingredients:

• 8 oz. unsweetened chocolate, chopped
• 6 cups confectioners' sugar
• 16 Tbs. (2 sticks) unsalted butter
• 6 Tbs. milk, plus more, if needed
• 2 tsp. vanilla extract
• 1/4 tsp. salt

Step-by-Step:

Have all the ingredients at room temperature.

Put the chocolate in the top pan of a double boiler set over but not touching simmering water in the bottom pan. Stir until the chocolate is melted and smooth. Let cool to room temperature.

In the bowl of an electric mixer fitted with the flat beater, combine the confectioners' sugar, butter, the 6 Tbs. milk, the vanilla and salt and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat for 2 minutes, then reduce the speed to low. Add the chocolate and beat until combined, then increase the speed to medium and beat for 1 minute more.

If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks. Makes about 4 1/2 cups.

Quick Buttercream Frosting

Ingredients:

• 6 cups confectioners’ sugar
• 16 Tbs. (2 sticks) unsalted butter
• 4 1/2 Tbs. milk, plus more, if needed
• 2 tsp. vanilla extract
• 1/4 tsp. salt
• Food colorings (optional)

Step-by-Step

Have all the ingredients at room temperature.

In the bowl of an electric mixer fitted with the flat beater, combine the confectioners¿ sugar, butter, the 4 1/2 Tbs. milk, the vanilla and salt and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat until fluffy, about 3 minutes.

If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks. Tint with food coloring as desired. Makes about 4 cups.