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Coffee Ice Cream Eclairs

Dessert.Master's picture
Ingredients
  Eclairs 1
  Ice cream 1 Quart (Vanilla Or Coffee)
  Light corn syrup 1 Cup (16 tbs)
  Water 1 1⁄2 Cup (24 tbs)
  Instant coffee powder 1 Tablespoon
  Cornstarch 3 Tablespoon
  Butter/Margarine 2 Tablespoon
  Vanilla 1 Teaspoon
  Chopped pecans 1⁄2 Cup (8 tbs), chopped
Directions

Prepare Basic Eclair dough.
Using about 1/4 cup dough for each eclair, drop from spoon onto greased baking sheet 2 inches apart, leaving 6 inches between rows.
Shape each mound into a 4x1-inch rectangle, rounding sides and piling dough on top.
Bake and cool as directed.
Fill bottom halves of eclairs with vanilla or coffee ice cream; replace tops.
Keep in freezer till serving time.
Meanwhile, to make sauce, measure corn syrup into saucepan.
Combine water and coffee powder; blend in cornstarch.
Stir into syrup in pan.
Cook and stir till thickened and bubbly.
Remove from heat; add butter and vanilla.
Stir till butter melts; stir in pecans.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Milk Product

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