Embark on the consummate chocolate treat with the stratified Chocolate Eclairs Dessert. This will surely leave everyone clamoring for seconds. #WelcomeToTheJoyOfCooking #FoodFusion #EBM #PeekFreans #DigitalAmmi #RamazanExclusives #peekfreans #digitalmother #chocolatelovers #dessertaficionados #cravingforsweets #yum #foodgasm
Written Recipe: https://bit.ly/3ZsomUZ
Serves 6-8
Recipe in English:
Ingredients:
For the Biscuit Layer:
-Instant coffee 1 & ½ tablespoons
-Hot water ¾ Cup
-Peek freans Whole Wheat slices 8 or as needed
For the Pudding Layer:
-Milk 2 & ½ Cups
-Condensed milk ½ Cup
-Instant pudding mix (plain) 2 packs (160g)
For the Coffee Ganache:
-Chopped cooking chocolate 200g
-Cream 100ml
-Butter 1 tablespoon
-Instant coffee 1 tablespoon
-Hot water 1-2 tablespoons
-Whipped cream
-Chocolate covered biscuits
Directions:
For the Biscuit Layer:
-In a bowl, mix instant coffee with hot water & whisk thoroughly.
-Soak whole wheat slices in the coffee mixture & place them at the base of a 6 x 10 inch serving dish & set it aside.
For the Pudding Layer:
-In a saucepan, combine milk, condensed milk, instant pudding mix & whisk well.
-Heat the mixture, continuously whisking & cook on low flame for 2-3 minutes.
-Remove from heat & let it cool while stirring until it thickens.
-Pour the pudding over the soaked biscuits layer & spread evenly.
-Place in the refrigerator for 30 minutes or until set.
For the Coffee Ganache:
-In a bowl, microwave cooking chocolate, cream, butter for a minute then mix until smooth.
-In another bowl, combine instant coffee with hot water & stir well.
-Add the dissolved coffee into the melted chocolate & mix thoroughly then transfer to a piping bag.
-Pipe the prepared coffee ganache over the pudding layer & spread evenly.
-Keep refrigerated for 1 hour.
-Garnish with whipped cream, chocolate coated biscuits & serve chilled!
Recipe in Urdu:
Ajza:
For the Biscuit Layer:
-Instant coffee 1 & ½ tablespoons
-Hot water ¾ Cup
-Peek freans Whole Wheat slices 8 or as needed
For the Pudding Layer:
-Milk 2 & ½ Cups
-Condensed milk ½ Cup
-Instant pudding mix (plain) 2 packs (160g)
For the Coffee Ganache:
-Chopped cooking chocolate 200g
-Cream 100ml
-Butter 1 tablespoon
-Instant coffee 1 tablespoon
-Hot water 1-2 tablespoons
-Whipped cream
-Chocolate covered biscuits
Directions:
For the Biscuit Layer:
-In a bowl, whisk together instant coffee and hot water.
-Dip whole wheat slices in the dissolved coffee and place at the bottom of a 6 x 10 inch serving dish & set aside.
For the Pudding Layer:
-In a saucepan, mix milk, condensed milk & instant pudding mix and whisk well.
-Bring to a boil, continuously whisking over low heat for 2-3 minutes.
-Remove from heat, let it cool while stirring until it thickens.
-Spread the custard on the soaked biscuits layer evenly.
-Refrigerate for 30 minutes until set.
For the Coffee Ganache:
-In a bowl, microwave cooking chocolate, cream & butter for a minute then stir well.
-In a bowl, mix instant coffee with hot water.
-Combine the dissolved coffee with the melted chocolate, mix well and transfer to a piping bag.
-Spread the coffee ganache on the pudding layer & refrigerate for 1 hour.
-Top with whipped cream, chocolate coated biscuits & serve chilled!
Credit: YouTube/Food Fusion
