Éclair Cups
- 0 people already cooked this dish.
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Total: 92minPreparation: 27minCooking: 35minWait: 30min
- Portions: 24
- Difficulty: Easy
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-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.
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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.
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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. Add remaining Evaporated Milk and sugar. Stirring constantly to prevent lumps from forming. 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.
Utensils
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Oven
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Muffin Pan
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Plastic Wrap
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Spoon
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Pastry Bag
Nutritional information 113kcal = 471kj /per portion
- 112.55 Calories Energy
- 2.31 Grams Protein
- 17.73 Grams Carbohydrates
- 83.84 Milligrams Sodium
- 3.74 Grams Fats
- 1.95 Grams Saturated Fats
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