Miniature Chocolate Eclairs recipe

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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

Nutrition Info

240.4 calories
carbohydrate: 24.4 g
cholesterol: 91.5 mg
fat: 13.9 g
fiber: 0.6 g
protein: 5.3 g
saturatedFat: 8.1 g
servingSize: -
sodium: 142.3 mg
sugar: 14.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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, 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.

  4. Drop dough into twelve equal mounds on baking sheets. Spread each mound into a 4x1/2 inch rectangle.

  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.

  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.

  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.

Recipe Yield

12 eclairs

Recipe Note

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

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