Miniature Chocolate Eclairs

  1. For filling: Prepare pudding according to package directions.
  2. Chill for 1 hour.
  3. For pastry: In a heavy saucepan, heat butter, water and salt over medium-high heat until mixture boils and butter melts.
  4. Reduce heat tolow.
  5. Vigorously stir in flour all at once until mixture forms a ball.
  6. Transfer pastry to a bowl; cool for 5 minutes.
  7. Stir in eggs, 1 at a time, beating well after each addition.
  8. Preheat oven to 400F.
  9. Grease a baking sheet or line with parchment.
  10. Drop dough into 12 mounds, about 5 inches apart, on prepared sheet.
  11. Spread each mound into a 4x1/2-inch rectangle with a moistened finger or paper towel, piling dough on top and slightly rounding sides.
  12. (You could also use a pastry tube with a medium tip.)
  13. Bake until golden, 35 minutes.
  14. Remove from oven; make a 1 inch long slit on side of each eclair.
  15. Reduce oven temperature to 375F.
  16. Bake for 10 minutes.
  17. Transfer to wire rack to cool.
  18. For frosting: Heat butter and chocolate over low heat, stirring until melted.
  19. Remove from heat.
  20. Stir in sugar, milk and vanilla until smooth.
  21. Assembly: Slice eclairs in half.
  22. Spoon about 1 tablespoon of filling onto each bottom half and replace tops.
  23. Spread tops with frosting.

chocolate pudding mix, milk, butter, water, salt, flour, eggs, butter, semisweet chocolate, sugar, milk, vanilla extract

Taken from www.foodgeeks.com/recipes/2588 (may not work)

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