Mini Snickers Football Eclairs

Mini SNICKERS Football Eclairs: 

Cream Puff Dough:

• 1/2 cup milk
• 1/2 cup water
• 1 stick salted butter, cut into tablespoons
• 1 tablespoon sugar
• 1 cup flour
• 4 eggs, room temperature

Pastry cream:

• 2 cups milk
• 1/2 cup sugar
• 4 tablespoons cornstarch
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 4 SNICKERS bars

• 1 cup dark chocolate chips
• 1 tablespoon vegetable oil
• 1/4 cup  white chocolate chips

Chop SNICKERS bars into very small pieces, or you can use a food processor.

Place milk, sugar and cornstarch in a medium saucepan and whisk. Turn on meat to medium and whisk until mixture thickens to the consistency of a thick salad dressing. Stir in chopped snickers and whisk until melted. Remove from heat and whisk in vanilla and butter. Place in bowl, cover with saran wrap and place in fridge to chill for at least 3 hours.

Preheat oven to 375 degrees.

Bring milk, water, butter, sugar and salt to a boil. Dump in the flour and stir continuously until dough becomes a ball. Transfer dough to a mixer and add in eggs, one at a time (make sure egg is incorporated before adding the next egg!) Your dough should be sticky and somewhat stiff. Place dough in a piping bag or a fun little cake decorating tool fitted with a round tip. Pipe “football shaped” (thin on the ends, thicker in the middle) lines about 2 inches long. You should be able to get between 32-36. 

Place into oven for 16-18 minutes, or until they are beginning to turn golden brown. Prop oven open slightly and bake for additional 5 minutes. Remove from oven and baking sheet to cool.

Cut each shell open on one side. Place pastry cream into pastry bag or tiptop bag and pipe into cooled shells. Place in the fridge until chilled, about 30 minutes. 

Meanwhile, in a microwave-safe bowl, heat oil and dark chocolate, stirring every 30 seconds, until chocolate is completely melted.

Dip chilled eclairs into chocolate and set on parchment paper or foil to harden. Once chocolate has hardened, melt the white chocolate chips and place into ziptop bag. Pipe laces onto the top of the eclairs to complete your football. Place in fridge and chill until ready to serve!

Makes about 32 mini chocolate footballs