Miniature Chocolate Eclairs Recipe

Ingredients
<br>- 1 (3.5 ounce) package non-instant chocolate pudding mix
<br>- 2 cups milk
<br>- 1/2 cup butter
<br>- 1 cup water
<br>- 1/8 teaspoon salt
<br>- 1 cup all-purpose flour
<br>- 4 eggs
<br>- 2 tablespoons butter
<br>- 2 ounces semisweet chocolate, chopped
<br>- 1 cup confectioners' sugar
<br>- 2 tablespoons milk
<br>- 1 teaspoon vanilla extract
<br><p></p>Directions
<br>step 1: Prepare pudding with milk according to package directions.  Chill 1 hour in refrigerator.
<br>step 2: Preheat oven to 400 degrees F (200 degrees C).  Grease baking sheets.
<br>step 3: In a heavy saucepan, combine 1/2 cup butter, water and salt over medium-high heat.  Bring to a boil, 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, let rest 5 minutes.  Then beat in eggs, one at a time, until well combined.
<br>step 4: Drop dough into twelve equal mounds on baking sheets.  Spread each mound into a 4x1/2 inch rectangle.
<br>step 5: Bake in preheated oven 35 minutes, 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.
<br>step 6: Prepare icing while eclairs are cooling.  Heat 2 tablespoons butter with chocolate in a small saucepan over medium heat, stirring until melted.  Remove from heat and stir in confectioners' sugar, 2 tablespoons milk and vanilla.  Set aside.
<br>step 7: 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.
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Ingredients
- 1 (3.5 ounce) package non-instant chocolate pudding mix
- 2 cups milk
- 1/2 cup butter
- 1 cup water
- 1/8 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

Directions
step 1: Prepare pudding with milk according to package directions. Chill 1 hour in refrigerator.
step 2: Preheat oven to 400 degrees F (200 degrees C). Grease baking sheets.
step 3: In a heavy saucepan, combine 1/2 cup butter, water and salt over medium-high heat. Bring to a boil, 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, let rest 5 minutes. Then beat in eggs, one at a time, until well combined.
step 4: Drop dough into twelve equal mounds on baking sheets. Spread each mound into a 4x1/2 inch rectangle.
step 5: Bake in preheated oven 35 minutes, 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.
step 6: Prepare icing while eclairs are cooling. Heat 2 tablespoons butter with chocolate in a small saucepan over medium heat, stirring until melted. Remove from heat and stir in confectioners' sugar, 2 tablespoons milk and vanilla. Set aside.
step 7: 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.

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