Éclair Cups

Preheat oven to 350°F (180°C).

Divide cookie dough into 24 1-inch 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.

Bake for 8-10 minutes until cookie cups are light golden colour. Remove from oven and allow to cool completely before removing cookies from baking pan to prevent breaking.

In a medium heavy bottom pot over medium heat, whisk custard powder into 1 cup of Evaporated Milk to dissolve any lumps. Add remaining Evaporated Milk and sugar. Stirring constantly to prevent lumps from forming. Cook until custard has thickened.

Place custard in refrigerator to chill press plastic wrap onto surface of custard to prevent skin from forming.

When custard is cold, spoon custard into each cookie cup.

Then pipe chocolate frosting onto each cup to finish.