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Coffee And Ice Cream Eclairs

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Ingredients
  Eclairs 3
  Vanilla ice cream/Coffee ice cream 1 Quart
  Light corn syrup 1 Cup (16 tbs)
  Water 1 1⁄2 Cup (24 tbs)
  Instant coffee crystals 1 Tablespoon
  Cornstarch 3 Tablespoon
  Butter/Margarine 2 Tablespoon
  Vanilla 1 Teaspoon
  Chopped pecans 1⁄2 Cup (8 tbs)
Directions

Prepare Basic Eclair dough.
Using about 14 cup dough for each eclair, onto greased baking sheet drop dough from spoon 2 inches apart, leaving 6 inches between rows.
Shape each mound into a 4x1-inch rectangle, rounding sides and piling dough on top.
Bake, cool, and split as directed in Basic Eclairs recipe.
Fill bottom halves of eclairs with vanilla or coffee ice cream; place on tops.
Keep in freezer till serving time.
Meanwhile, to make sauce, measure corn syrup into saucepan.
Combine water and coffee crystals; stir in cornstarch.
Stir into syrup in pan.
Cook, stirring constantly, till thickened and bubbly.
Remove from heat; add butter or margarine and vanilla.
Stir till butter melts; stir in pecans.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Interest: 
Everyday

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