Ladyfinger Mini Eclairs Recipe - The Mountain Kitchen (2024)

Ladyfingers layered with chocolate and vanilla pudding, topped with a chocolate sauce and whipped cream. Theseeasy-to-make Ladyfinger Mini Eclairs areperfect for bridal, baby showers, parties, or just a good sweet snack.

Today I want to share with you a recipe to test the waters a bit. This is one I made up myself, using David’s love for Boston Cream and Eclairs as my inspiration. I have had a package of ladyfingers in the freezer since I made the Tiramisu for David’s birthday. Each time I pull the freezer drawer open, they call out to me!

I finally got tired of the voices inside the freezer drawer. So I pulled them out to defrost, then I slathered them down in chocolate and vanilla pudding, topped them with more chocolate, and oh yes, whipped cream. This is a no-brainer recipe that is easy to make. Perfect for bridal or baby showers or just a good sweet snack.

How To Make Ladyfinger Mini Eclairs

Prepare both the chocolate and vanilla puddings, per package instructions.

When the pudding is ready, separate the layers of the ladyfinger. Next, spoon on about 1to2 teaspoons of each pudding, using a fork or spoon to smear it across the ladyfinger.

This is where a piping bag would make life easier, and neater.

Place the top of the ladyfinger on top of the puddings and gently press into place. Place it on a plate.

Repeat the process until you are out of ladyfingers.

Note: You will have extra pudding to enjoy as a trifle or by itself.

Prepare the Chocolate Sauce:

Melt the butter and sugar over low heat. Take butter/sugar, mix off the heat, and mix in the cocoa to a paste. Add powdered sugar to desired thickness. If it is too thick, place it back on the heat.

Use a spoon to top each mini ladyfinger eclair. Place them into the refrigerator, for at least 30 minutes to set.

Serve chilled topped with whipped cream.

These Ladyfinger Mini Eclairs were so good!! However, I do want to give you a word of caution. Do not make these too far ahead, and do not expect to have leftovers. As these sat in the refrigerator, the ladyfingers started to become soggy. It is best to make a batch that will be eaten right away or make them as needed.

I hope to share more dessert recipes with you in the coming months, but most of all, I hope David doesn’t go into a sugar coma before I can get the leftover desserts away from the house to share with friends and co-workers.

Hopefully, there won’t be any recipe fails, but if there are, I will share those too!

Stay tuned…