Flan Eclairs
Product Used: Señor Rico® Caramel Flan
These little French delicacies are easy to make when you fill them with sweet and creamy flan! To top them off, the pastries are iced with rich chocolate sauce.
Ingredients
- ½ cup butter
- 1 cup water
- 1 cup all-purpose flour
- ¼ tsp. salt
- 4 eggs
- 16oz (2 cups) Señor Rico® Caramel Flan (two 8oz containers or four 4oz containers)
- 1 cup whipped topping
- two 1oz squares semisweet chocolate
- 2 Tbsp. butter
- 1 cup confectioners’ sugar
- 1 tsp. vanilla extract
- 3 Tbsp. hot water
Instructions
- Preheat oven to 450º F. Grease a cookie sheet.
- In a medium saucepan, add butter and water. Bring to a boil, stirring until butter melts completely. Turn heat down to low and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat.
- Add eggs one at a time, beating well to incorporate completely after each egg is added. Spoon or pipe dough using a large tip onto the cookie sheet in 1.5 x 4 inch strips.
- Bake for 15 minutes, then reduce heat to 325º F and bake for 20 more minutes until hollow sounding when lightly tapped on the bottom. Pierce the ends of the pastries to allow the steam to escape. Cool completely on a wire rack.
- For the filling, un-mold Señor Rico® Caramel Flan (or other variety) in a large bowl. Using a spoon or an electric mixer, beat flan vigorously until completely smooth. Fold in whipped topping until combined.
- Carefully cut off the tops of the cooled pastries with a sharp knife. Fill shells with flan filling and replace tops.
- For the chocolate icing, melt the chocolate and butter in a medium saucepan over low heat. Stir in confectioners’ sugar and vanilla. Stir in hot water one tablespoon at a time until icing is smooth and reaches desired consistency. Remove from heat and allow to cool slightly before spooning or drizzling over éclairs. Refrigerate until ready to serve.
