Mini eclairs made with Irish cream liqueur and topped with melted Andes™ mints. Mmm.
I like to prep this recipe by starting with the filling. That way, I can whip it up and let it chill until needed. It lets me wash all the pots and pans while the eclairs bake themselves into golden wonderbuns.
It also lets me lick the filling for lunch. And this filling? Irish cream, cream, and pudding. It’s maybe the luckiest lunchtime lick one will ever whip up at the noon hour.
Here’s an insider baking tip: I once made real-live eclairs. Like, Julia Childy whipped and whisked and boiled and baked eclairs. I started the day with hope and ended the day drowning in dirty pans, covered in batter, and considering a move away from baking and into biotech. It sounds so much more fun.
The good news is Pillsbury inventionists made it possible to make a whole batch of copycat pastries. With one pan. In 18 minutes flat.
A tube of flaky Grands!™ biscuits is the trick.
You just open and slice each into four even pieces.
Roll into beautiful little balls.
Place on a pan.
And bake until golden and gorgeous.
From here the recipe comes together quick, starting with a simple slice through the center of each pastry.
Then an easy boozy filling, made with cream and Irish cream liqueur, is spooned beautifully onto those pretty little pastries.
Beautiful already! But wait...
Then we make a super quick two-ingredient mint ganache made from Andes™ chocolate bits + a bit of cream microwaved for about a minute.
And you’ll be drizzling dark chocolate divinity and mint kisses all over your fluffy little buns.
It was love at first lick. And ba-zinga! at first bite.
Enjoy, sweet ones. These mini two-bite treats are just about the best thing to hit St. Patrick's Day since... ever.
Brooke blogs at Cheeky Kitchen, where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's Tablespoon profile to see what she cooks up next!