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Petite Orange Eclairs

Recipe Ingredients

Method

  1. Beat whipping cream until foamy; add sugar and all the food coloring, beating until soft peaks form. Set aside.
  2. Separate lady finger halves. Brush bottom halves with liqueur; spread evenly with whipped cream mixture. Cover with top halves of ladyfingers. Drizzle about 2 teaspoons fudge sauce on each éclair.
  3. Store in refrigerator; serve cold.

Yield: 24 servings.

* Two tablespoons orange juice can be substituted for Grand Marnier.


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