Butter Biscuit Eclair
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 5 mins |
| Total Time | 50 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 liter whole milk
- 6 tablespoon sugar
- 2 packs vanilla pudding, for cooking
- 1 bottle Cremefine
- 2 packs shortbread (s)
- 6 tablespoon milk
- 220 g powdered suar
- 50 g butter, melted
- 3 tablespoon cocoa powder
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Cook the vanilla pudding according to the instructions and let it cool without the skin. The best way to do this is to cover the cooked vanilla pudding with cling film so that the film has contact with the pudding. Beat Cremefine and fold into the cooled pudding.
- Take a baking dish or several small crème brûlée molds and start layering, biscuit first. The last layer should be a thin layer of cream. Then mix the milk, powdered sugar, cocoa powder, butter and salt and put on top last.
- It is best to let it steep overnight or at least until the shortbread biscuits are soft.
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