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.
½ cup butter
1 cup water
1 cup all-purpose flour
¼ tsp. salt
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
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, unmold 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.