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Andes™ and Irish Cream-Filled Eclairs

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Andes™ and Irish Cream-Filled Eclairs
  • Prep Time 30 min
  • Total Time 45 min
  • Servings 32
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Andes™ and Irish Cream-Filled Eclairs

Pull out that kilt and prepare to shovel the pub into your happy face! Irish cream pudding is spooned into golden biscuit eclairs, then topped with a minty Andes™ ganache. May the luck o’ the Irish keep ya from eatin’ all o’ them!

Ingredients

1
package (8 count) Pillsbury™ Grands!™ buttermilk biscuits
2
(3 oz) boxes instant pudding powder, white chocolate flavor
1 1/4
cup Irish cream liqueur
1
cup heavy cream, divided
1
cup Andes™ crème de menthe baking chips

Directions

  • 1 Preheat oven to 400ºF. Open biscuits and cut each into 4 equal parts. Roll each of the biscuit pieces firmly into a ball. Place on a large, parchment-lined baking sheet. Bake for 9-13 minutes, or just until the biscuits turn a light golden brown. Remove and cool, then slice in half, hamburger bun style.
  • 2 In a stand mixer, beat together pudding powder, Irish cream, and 2/3 cup of the heavy cream. Whip on high until the mixture thickens and becomes fluffy. Spoon into the center of sliced biscuits.
  • 3 In a medium, microwave-safe bowl, heat together the remaining 1/3 cup heavy cream and Andes™ mint pieces for 60-90 seconds. Stir until smooth. Drizzle over the top of each mini eclair. Allow chocolate topping to set. Serve and enjoy, or refrigerate until ready to serve.
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See Step By Step

Step By Step  

These boozy mini mint eclairs will get your Irish eyes a-smilin'!

As prepared by Cheeky Kitchen,

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.

 

Andes and Irish-Cream Filled Eclairs

A tube of flaky Grands!™ biscuits is the trick.

 

Andes and Irish-Cream Filled Eclairs

You just open and slice each into four even pieces.

 

Andes and Irish-Cream Filled Eclairs

Roll into beautiful little balls.

 

Andes and Irish-Cream Filled Eclairs

Place on a pan.

 

Andes and Irish-Cream Filled Eclairs

And bake until golden and gorgeous.

 

Andes and Irish-Cream Filled Eclairs

From here the recipe comes together quick, starting with a simple slice through the center of each pastry.

 

Andes and Irish-Cream Filled Eclairs

Then an easy boozy filling, made with cream and Irish cream liqueur, is spooned beautifully onto those pretty little pastries.

 

Andes and Irish-Cream Filled Eclairs

Beautiful already! But wait...

 

Andes and Irish-Cream Filled Eclairs

Then we make a super quick two-ingredient mint ganache made from Andes™ chocolate bits + a bit of cream microwaved for about a minute.

 

Andes and Irish-Cream Filled Eclairs

And you’ll be drizzling dark chocolate divinity and mint kisses all over your fluffy little buns.

 

Andes and Irish-Cream Filled Eclairs

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!

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Nutrition Information 
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