Miniature Chocolate Éclairs

Recipe Ingredients

		**filling***
1		Chocolate pudding mix - cook and serve
2 cups	474ml	Milk
		**pastry**
1/2 cup	99g / 3.5oz	Butter - 1 stick
1 cup	237ml	Water
1/8 teaspoon	0.6ml	Salt
1 cup	62g / 2.2oz	All-purpose flour
4 cups	792g / 27oz	Eggs (medium)
		**frosting**
2 tablespoons	30ml	Butter
2 oz	56g	Semisweet chocolate - 2 squares
1 cup	198g / 7oz	Confectioner's sugar
2 tablespoons	30ml	Milk
1 teaspoon	5ml	Vanilla extract

Recipe Instructions

Filling: cook pudding according to pkg. Cool 1 hr.

Pastry: In sauce pan heat butter, water, and salt over med heat until mixture boils and butter melts. Reduce heat to low. Vigorously stir in flour all at once until mixture forms a ball. Transfer pastry to a bowl: Stir in eggs; one at a time, beating well after each. Preheat oven to 400*. Grease a baking sheet. Drop dough into 12 mounds, about 5 inches apart, Spread each mound into 4x1/2-inch rectangle, piling dough on top and slightly rounding sides. Bake until golden, 35 minutes. Remove from oven; make 1-inch slit on side of each eclair. Reduce oven to 375F and bake for 10 minutes more. Transfer to wire rack to cool.

Frosting: heat butter and chocolate over low heat, stirring until melted. Remove from heat, stir in sugar, milk, and vanilla until smooth.

Slice Éclairs in half. Spoon about 1 tablespoon of filling onto each bottom half and replace tops. Spread tops with frosting.

Source:
Dianne Waller

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