Miniature Chocolate Eclairs

Ingredients

• Servings: 12
• 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

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 20 mins


• prepare pudding with milk according to package directions. chill 1 hour in refrigerator.
• preheat oven to 400 degrees f (200 degrees c). grease baking sheets.
• 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.
• drop dough into twelve equal mounds on baking sheets. spread each mound into a 4x1/2 inch rectangle.
• 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.
• 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.
• 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.