Miniature Eclairs with Kahlua and Cream
Total Time: 10
Yield: 12 miniature eclairs
- 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
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.
For the children on your list, substitute 1/4 teaspoon peppermint extract for Kahlua and garnish with crushed peppermint candies.