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Miniature Chocolate Eclairs
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
80 minutes
Decadent chocolate-filled eclairs with a rich semisweet glaze.
Ingredients:
  • 1 (3.5 ounce) package non-instant chocolate pudding mix
  • 2 cups milk
  • 0.5 cup butter
  • 1 cup water
  • 2 ounces semisweet chocolate, chopped
  • 1 cup confectioners' sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
Instructions:
  • Make a rich and creamy pudding by following the instructions on the package with cold milk. Let it cool in the fridge for an hour before serving.
  • Preheat the oven to 400 degrees F (200 degrees C) and grease the baking sheets.
  • Combine butter, water, and salt in a heavy saucepan over medium-high heat. Bring to a boil, then reduce heat. Add flour all at once and stir vigorously until mixture forms a ball. Remove from heat and let rest for 5 minutes. Beat in eggs one at a time until well combined.
  • Place the dough in twelve even mounds on baking sheets and shape each mound into a 4x1/2 inch rectangle.
  • Bake the eclairs in a preheated oven for 35 minutes until golden. Take them out and slit each eclair by one inch. Lower the oven temperature to 375 degrees F (190 degrees C) and bake the eclairs for another 10 minutes. Cool on a wire rack before serving.
  • While the eclairs cool, make the icing. In a small saucepan over medium heat, melt 2 tablespoons of butter with chocolate, stirring constantly. Take it off the heat and mix in confectioners' sugar, 2 tablespoons of milk, and vanilla. Set aside.
  • Assemble by splitting each eclair in half lengthwise. Fill the bottom half of each eclair with 1 tablespoon of chocolate pudding. Place the tops back on and cover with chocolate icing. Refrigerate until ready to serve.

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