Homemade cookies just got better with a Candyland Eclair surprise inside! Asad Memon brings you the easiest Eclair Stuffed Cookies recipe with pro tips & tricks for perfect cookies every time! Whether you’re a beginner or a baking lover — this one is a must-try! @CandylandPakistanOfficial @CandylandMagicpk #FoodFusion #chocolate #candyland #digitalammi #cookie
Ingredients:
-Candyland Eclair 20-24
-Maida (All-Purpose Flour) 1 tsp
-Makhan (Butter) unsalted 150g
-Ice cube 1
-Brown sugar 1/3 Cup
-Bareek Cheeni (Caster Sugar) ½ Cup
-Iodized Himalayan pink salt ½ tsp
-Instant Coffee ½ tbs
-Anda (Egg) 1
-Anday Ki Zardi (Egg yolk) 1
-Vanilla essence 1 tsp
-Maida (All-Purpose Flour) 2 Cups
-Baking Soda ½ tsp
-Candyland You Milk Chocolate chopped ½ Cup (100g)
Direction:
-In a zip-lock bag, add eclairs and freeze until rock solid.
-Take them out and crush using a kitchen hammer. Add all-purpose flour and mix until well coated.
-In a saucepan, add butter and cook on medium flame for 3–4 minutes until light brown.
-Transfer to a bowl, add an ice cube, and mix. Add brown sugar, caster sugar, pink salt, and instant coffee, then beat well.
-Add egg, egg yolk, and vanilla essence. Whisk for 4–5 minutes until light and creamy.
-Place a sifter over a bowl, add all-purpose flour and baking soda, sift, and fold well.
-Add chopped milk chocolate and fold until combined.
-Take 65g dough, flatten it, add 1 tbs crushed frozen eclair in the center, and shape into balls (makes 13), Cover with cling wrap.
-Can be stored in freezer for 2–3 months.
-Place on a lined baking tray and bake at 170°C for 16–17 minutes.
-Remove from oven and use a cookie cutter to shape them evenly if needed.
