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Eclair Shots

Posted By :
February 23, 2012  

Eclair Shots
Difficulty Level: Easy
Preparation Time: 25 minutes
I have this obsession with mini trifles. There's something that is so scientifically appealing about them. Don't get me wrong- when it comes to desserts I tend to lean towards the Pro Diversity approach. I would never turn my nose down at a well made, well presented and well,- any dessert! But mini trifles- they are just so brilliant! They are amazing for the busy baker, since no matter how you put them together, they always come out as pretty as the glass they are in. And they are amazing for the eater too! You get a little taste of everything in one bite. (I have obviously given this a lot of thought!) And they are amazing for the baker who can never make the same thing twice. (Who, me?!) Just take your favorite dessert, break it down into 3 parts, and assemble it in a trifle- Voila! New dessert. So here's to the mini trifles! The dessert that makes
anything possible!

Ingredients

6 6 ounce champagne glasses
1 8 ounce container Rich's Whip
1 instant vanilla pudding mix
1/2 cup parve milk
2 packages tea biscuits or graham crackers, chopped into large pieces


 


Chocolate Glaze:
1 cup powder sugar
2 heaping tablespoons cocoa
2 tablespoons oil
2 tablespoons corn syrup
2 tablespoons milk

Directions

     1.  Whip the Rich's whip until stiff. Add pudding mix and parve milk; whip until thoroughly combined and pudding is dissolved. Transfer to a pastry bag fitted with a 1M tip, or a Ziploc bag with the corner snipped off. Pipe a swirl of cream in the bottom of each glass. Sprinkle a layer of chopped biscuits over the cream. Pipe another swirl on top of biscuits, and then sprinkle another layer of biscuits on top. Top each glass with a layer of chocolate glaze.


     2.   For the chocolate glaze mix all its ingredients together. It should be slightly thick, similar to a brownie batter. Heat in microwave for 30 seconds. Stir well, until smooth. If it is too thick, add more milk, 1 teaspoon at a time. The glaze will thicken as it cools, so if it gets too thick , you can reheat it for 10 seconds at a time in the microwave.


 


For more great recipes from Nechama check out her site at http://cantstopbaking.blogspot.com 





Reader Comments

Leah

Posted On Feb. 23, 2012
what does 1M stand for on the tip you are supposed to use

CantStopBaking

Posted On Feb. 24, 2012
1M is the tip size, made by Wilton. You can find tips at any craft stores such as Michaels and AC Moore in the cake decorating section of the store.

CantStopBaking

Posted On Feb. 29, 2012
Yes, it is icing sugar- also known as Confectioners' Sugar.

mindyme

Posted On Feb. 28, 2012
What is "powder suger"? icing sugar?

mindyme

Posted On Mar. 05, 2012
Thanks, one more question: how far in advance can the cream and the glaze be made? and how far in advance can the trifle be put together before serving? thanks!

CantStopBaking

Posted On Mar. 05, 2012
I wouldn't recommend refrigerating for more than 24 hours in advance, although you can assemble them and freeze them for a few weeks. Just defrost completely before serving.
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