Miniature Chocolate Eclairs

Filling:
1 pkg. chocolate pudding mix
2 cups milk

Pastry:
1/2 cup butter
1 cup water
1/8 tsp. salt
1 cup all-purpose flour
4 md. eggs

Frosting:
2 tbsp. butter
2 oz. semisweet chocolate
1 cup confectioners' sugar
2 tbsp. milk
1 tsp. vanilla extract

Directions:

For filling:
Prepare pudding according to package directions. Chill for 1 hour.

For pastry:
In a heavy saucepan, heat butter, water and salt over medium-high heat until mixture boils and butter melts. Reduce heat tolow. Vigorously stir in flour all at once until mixture forms a ball. Transfer pastry to a bowl; cool for 5 minutes. Stir in eggs, 1 at a time, beating well after each addition. Preheat oven to 400°F. Grease a baking sheet or line with parchment. Drop dough into 12 mounds, about 5 inches apart, on prepared sheet. Spread each mound into a 4x1/2-inch rectangle with a moistened finger or paper towel, piling dough on top and slightly rounding sides. (You could also use a pastry tube with a medium tip.) Bake until golden, 35 minutes. Remove from oven; make a 1 inch long slit on side of each eclair. Reduce oven temperature to 375°F. Bake for 10 minutes. Transfer to wire rack to cool. For frosting: Heat butter and chocolate over low heat, stirring until melted. Remove from heat. Stir in sugar, milk and vanilla until smooth.

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

User Reviews:

I know this is goinfg to sound realy stuped but on eclairs is there only pastry or a type that is made like lazzana?

Submitted by Amanda on December 05, 2003

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