Enjoy dessert on National Chocolate Eclair Day

Do you enjoy delicious cream filled pastries?? The Chocolate Eclair Day is just that plus overed with a smooth mouth watering chocolate 

Eclairs are piped into an oblong shape with a pastry bag and baked til crisp and hollow on inside. Pastry is then cooled and filled with a vanilla flavored custard, whipped cream or flavored cream. Finally they are iced with chocolate. 

Eclairs originated during the nineteenth century in France. These sweet treats originally went by the name of "pain a la duchesse" or "petite duchesse" Food historians eclairs were first made by French chef Antonin Careme during the time period between 1784 - 1833. 

The first known english recipe for eclair appeared in the 1884 Boston Cooking School cook book written by Mrs. D.A. Lincoln. 

Many are familiar with the name of Long Johns. They are similiar to eclairs but not quite identical. Long Johns are made from donut pastry and filled with pudding or custard and less expensive to the ecliar. 

No-Bake Chocolate Eclair Dessert

Filling:

• 2 (3.5 oz.) boxes vanilla instant pudding
• 3 c. milk
• 1 (8 oz.) container Cool Whip non-dairy whipped topping {or 3 c. homemade whipped cream}
• 1 (14.4 oz) box graham crackers

Topping:

• 1/3 c. unsweetened cocoa powder
• 1 c. granulated sugar
• 1/4 c. milk
• 1/2 c. butter {1 stick}
• 1 tsp. vanilla extract

FOR THE FILLING:  Combine dry pudding mix and 3 cups milk; beat until well mixed. Stir in Cool Whip
Place a layer of graham crackers in the bottom of a 9x13" dish. Spread 1/2 of the pudding mixture over the graham crackers. Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers.
FOR THE TOPPING:  Bring cocoa, milk, and sugar to a full rolling boil; boil about 1 minute, stirring very frequently. Remove from heat and cool one minute. Add butter and vanilla; stir until butter is melted.
Pour chocolate topping over the top layer of graham crackers. Spread evenly to completely cover graham crackers.
Refrigerate over night.

Enjoy!  (Seriously, enjoy! ... this stuff is soooooo good.)

recipe source here

shared at 

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