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Coffee Ice Cream Eclairs Recipe
|Ice cream||1 Quart (Vanilla Or Coffee)|
|Light corn syrup||1 Cup (16 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Instant coffee powder||1 Tablespoon|
|Chopped pecans||1⁄2 Cup (8 tbs), chopped|
Serving size: Complete recipe
Calories 4047 Calories from Fat 1791
% Daily Value*
Total Fat 203 g311.6%
Saturated Fat 103.9 g519.3%
Trans Fat 0 g
Cholesterol 592.9 mg
Sodium 770.2 mg32.1%
Total Carbohydrates 547 g182.3%
Dietary Fiber 5.9 g23.5%
Sugars 293.6 g
Protein 41 g82.4%
Vitamin A 111.8% Vitamin C 15.3%
Calcium 132.2% Iron 12.9%
*Based on a 2000 Calorie diet
Using about 1/4 cup dough for each eclair, drop from spoon onto greased baking sheet 2 inches apart, leaving 6 inches between rows.
Shape each mound into a 4x1-inch rectangle, rounding sides and piling dough on top.
Bake and cool as directed.
Fill bottom halves of eclairs with vanilla or coffee ice cream; replace tops.
Keep in freezer till serving time.
Meanwhile, to make sauce, measure corn syrup into saucepan.
Combine water and coffee powder; blend in cornstarch.
Stir into syrup in pan.
Cook and stir till thickened and bubbly.
Remove from heat; add butter and vanilla.
Stir till butter melts; stir in pecans.