Miniature Eclairs with Kahlua and Cream


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.


12 miniature eclairs

Preparation Time

10 Minutes

Total Time

10 Minutes

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