Miniature Chocolate Eclairs
Serves: 5
Lelia Marks
1 January 1970
Based on User reviews:
49
Spice
37
Sweetness
41
Sourness
48
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 tbsps
Milk2 tbsps
Butter1 cup
Water1 tsp
Salt1 cup
All-Purpose Flour4
Eggs1 cup
Sugar (confectioners')1 tsp
Vanilla ExtractDirections:
1
Prepare pudding with milk according to package directions
2
Chill 1 hour in refrigerator
3
Preheat oven to 400 degrees F (200 degrees C)
4
Grease baking sheets
5
In a heavy saucepan, combine 1/2 cup butter, water and salt over medium-high heat
6
Bring to a boil, then reduce heat to low
7
Pour in flour all at once and stir vigorously until fully incorporated and mixture forms a ball
8
Remove from heat, let rest 5 minutes
9
Then beat in eggs, one at a time, until well combined
10
Drop dough into twelve equal mounds on baking sheets
11
Spread each mound into a 4x1/2 inch rectangle
12
Bake in preheated oven 35 minutes, until golden
13
Remove from oven and make a one-inch slit in the side of each eclair
14
Reduce heat to 375 degrees F (190 degrees C)
15
Return eclairs to oven for 10 minutes
16
Transfer to a wire rack to cool completely
17
Prepare icing while eclairs are cooling
18
Heat 2 tablespoons butter with chocolate in a small saucepan over medium heat, stirring until melted
19
Remove from heat and stir in confectioners' sugar, 2 tablespoons milk and vanilla
20
Set aside
21
To assemble: Slice each eclair in half lengthwise
22
Spoon about 1 tablespoon chocolate pudding into the bottom half of each eclair
23
Replace tops and frost with chocolate icing
24
Chill until serving