The two ingredients for this Month’s Dessert Challenge, hosted by Sheryl over at Lady Behind the Curtain, were raspberries and strawberries.
After thinking about it for some time, I decided that I wanted to make a giant éclair and put the raspberries and strawberries in the filling. I also wanted to make a dish that could be easily adapted to low or no sugar so that I could serve it to people with diabetes. By using sugar-free pudding mix, sugar-free whipped topping, and substituting sugar-free chocolate syrup for the glaze, this can be
There is some challenge to splitting the baked éclair base in half, so don’t worry if you get a hole or two. An easier alternative is to just spread the filling on top of the éclair base and drizzle some chocolate ice cream topping over the filling.
This dessert needs to chill, but it keeps well for several days, so it makes a great make-ahead dessert for a get-together or party.
Double Berry Giant Éclair
1 c. water
1/2 c. (1 stick) butter or margarine
1 c. flour
1 t. vanilla
Bring water and butter or margarine to a boil. Lower heat and add the flour, stirring until the mixture is smooth and leaves the sides of the pan to form a soft ball. Remove from heat and allow to cool slightly. Beat in eggs, one at a time until each one is very well blended in. Add vanilla with the last egg. Line a 10x15-inch jelly roll pan with aluminum foil. Spread dough out to about a 8x12-inch rectangle. Place in a 400 degree oven and bake for 30 minutes or until lightly browned. Remove from oven and carefully flip the éclair base over. Bake an additional 10 minutes. Remove from oven and allow to cool completely. With a sharp knife slit the éclair base all the way around. Working from the outside edge in, continue slicing until the éclair base is cut in half. Carefully remove the top half to a baking sheet until needed. Prepare filling:
1 small pkg. cheesecake flavor instant pudding, regular or sugar-free (vanilla or white chocolate can also be used)
1 c. milk
half of an 8-oz. carton frozen whipped topping, thawed, regular, lite, or sugar-free
1 (6 oz.) container fresh raspberries
2 c. sliced fresh strawberries, cut in half horizontally if large
Combine milk and pudding in a medium mixing bowl and beat with a whisk for 2 minutes. Add whipped topping and mix until very well blended. Fold in raspberries and strawberries gently to avoid crushing raspberries. Spread filling evenly over the éclair base. Top with the other half of the éclair base. Spread with the chocolate glaze:
1/4 c. milk
1/4 c. unsweetened cocoa powder
3/4 c. sugar
2 T. butter
1 t. vanilla
In a saucepan combine milk, cocoa powder and sugar and mix well. Place over medium-high heat and bring to a full-rolling boil, stirring constantly. Boil 1 minutes. Remove from heat; add butter and vanilla. Mix well and allow to cool slightly. Spread over top of éclair. Place in refrigerator to chill. Cut into squares to serve. Garnish with additional raspberries and strawberries if desired. Makes about 15 servings.
To see what other bloggers have dreamed up with raspberries and strawberries check out the links below. If you are interested in joining in the fun, visit Sheryl's Dessert Challenge Page.
Linking to these great parties: