Eclair Cups
- 0 people already cooked this dish.
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Total: 77minPreparation: 77min
- Portions: 24
- Difficulty: Intermediate
Recipe ingredients saved
Ingredients
Instructions
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Preheat oven to 350°F (180°C).
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Divide cookie dough into 24 1 inche balls. Then place the balls of dough into mini muffin trays. Use the bottom of a shot glass or your fingers to press the dough into a cup shape.
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Bake for 8-10 minutes until cookie cups are light golden colour.
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Remove from oven and allow to cool completely before removing cookies from baking pan to prevent breaking.
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In a medium heavy bottom pot over medium heat, whisk custard powder into 1 cup of Evaporated Milk to dissolve any lumps.
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Add remaining Evaporated Milk and sugar. Stirring constantly to prevent lumps from forming
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Cook until custard has thickened.
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Place custard in refrigerator to chill press plastic wrap onto surface of custard to prevent skin from forming.
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When custard is cold, spoon custard into each cookie cup.
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Then pipe chocolate frosting onto each cup to finish.
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