Miniature Chocolate Eclairs

by

Description

Eclairs filled with chocolate pudding and frosted with a semisweet chocolate glaze.

Ingredients

  • 1 (3.5 ounce) package non-instant chocolate pudding mix
  • 2 cups milk
  • ½ cup butter
  • 1 cup water
  • ⅛ teaspoon salt
  • 1 cup all-purpose flour
  • 4 eggs
  • 2 tablespoons butter
  • 2 ounces semisweet chocolate, chopped
  • 1 cup confectioners’ sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare pudding with milk according to package directions. Chill 1 hour in refrigerator.
  2. Preheat oven to 400 degrees F (200 degrees C). Grease baking sheets.
  3. In a heavy saucepan
  4. combine 1/2 cup butter
  5. water and salt over medium-high heat. Bring to a boil
  6. then reduce heat to low. Pour in flour all at once and stir vigorously until fully incorporated and mixture forms a ball. Remove from heat
  7. let rest 5 minutes. Then beat in eggs
  8. one at a time
  9. until well combined.
  10. Drop dough into twelve equal mounds on baking sheets. Spread each mound into a 4×1/2 inch rectangle.
  11. Bake in preheated oven 35 minutes
  12. until golden. Remove from oven and make a one-inch slit in the side of each eclair. Reduce heat to 375 degrees F (190 degrees C). Return eclairs to oven for 10 minutes. Transfer to a wire rack to cool completely.
  13. Prepare icing while eclairs are cooling. Heat 2 tablespoons butter with chocolate in a small saucepan over medium heat
  14. stirring until melted. Remove from heat and stir in confectioners’ sugar
  15. 2 tablespoons milk and vanilla. Set aside.
  16. To assemble: Slice each eclair in half lengthwise. Spoon about 1 tablespoon chocolate pudding into the bottom half of each eclair. Replace tops and frost with chocolate icing. Chill until serving.

Prep Time: 25 mins

Cook Time: 45 mins

Total Time: 1 hr 20 mins

Servings: 12

Leave a Comment