Miniature Chocolate Eclairs |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Homemade pastries with chocolate filling are rich and tempting and are hands down better than store bought! Ingredients:
filling |
1 pkg (3 1/2 oz) chocolate pudding and pie filling |
2 cups milk |
pastry |
1 stick (1/2 cup) butter |
1 cup water |
1/8 tsp salt |
1 cup flour |
4 medium eggs |
frosting |
2 tbsp butter |
2 oz semi-sweet chocolate |
1 cup confectioners' sugar |
2 tbsp milk |
1 tsp vanilla extract |
Directions:
1. Filling:
2. Cook pudding according to package directions and chill for one hour.
3. Pastry:
4. In a heavy saucepan, heat butter, water and salt over medium-high heat until mixture boils and butter melts.
5. Reduce heat to low.
6. Vigorously stir in flour all at once until mixture forms a ball.
7. Transfer to a bowl and cool for five minutes.
8. Stir in eggs on at a time, beating will after each addition.
9. Preheat oven to 400 degrees.
10. Grease baking sheet and drop dough into 12 mounds about five inches apart.
11. Spread each mound into a 4-inch by 1/2-inch rectangle, piling the dough on top and slightly rounding sides.
12. Bake until golden about 35 minutes.
13. Remove from oven; make a 1-inch-long slit on side of each eclair.
14. Reduce oven temperature to 375 degrees and bake for 10 more minutes.
15. Transfer to a wire rack to cool.
16. Frosting:
17. Heat butter and chocolate over low heat, stirring until melted.
18. Remove from heat.
19. Stir in sugar, milk, and vanilla until smooth.
20. Slice eclairs in half. Spoon about 1 Tbsp of filling onto each bottom half and replace tops.
21. Spread tops with frosting.
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