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Instructions |
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Cut each éclair in half horizontally using a serrated knife. Scoop out custard filling and place in small bowl (there should be about a scant 1/2 cup filling in each éclair).
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Stir malted milk powder into custard filling. Set aside.
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Spread 2 tablespoons hot fudge topping into bottom shell of each éclair. Top each with 2 scoops of ice cream.
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Spoon custard mixture over ice cream; sprinkle with malted milk balls and peanuts.
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Originally Submitted
7/20/2008
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