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Miniature Eclairs with Kahlua and Cream

Miniature Eclairs with Kahlua and Cream
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by in Dec 2003

Total Time: 10

Yield: 12 miniature eclairs

Ingredients:

  • 3/4 cup heavy cream
  • 2 tablespoons confectioners’ sugar
  • 2 tablespoons Kahlua
  • 1 3-ounce package ladyfingers
  • 1/2 cup commercial fudge topping
  • Garnish: chocolate-covered coffee beans

Instructions:

Beat heavy cream until it is foamy; gradually add confectioners’ sugar, beating until soft peaks form. Stir in Kahlua. Spread the Kahlua-cream mixture over the bottom half of each ladyfinger; cover each with the top half. Spread about 2 teaspoons fudge topping over the top of each eclair, and top each with a handful of chocolate-covered coffee beans.

Additional Notes:

For the children on your list, substitute 1/4 teaspoon peppermint extract for Kahlua and garnish with crushed peppermint candies.
Updated Monday, April 26th, 2004

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