Miniature Chocolate Eclairs

1. 1

   Prepare pudding with milk according to package directions. Chill 1 hour in refrigerator.

2. 2

   Preheat oven to 400 degrees F (200 degrees C). Grease baking sheets.

3. 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. 4

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

5. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.