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Category: Desserts, Cakes & Pies
Prep Time: 25 min Cook Time: 45 min Total Time: 1 1/2 hrs
Filling
1 package (3 1/2oz) chocolate pudding and pie filling
2 cups milk
Pastry
1/2 cup (1 stick) butter
1 cup water
1/8 tsp salt
1 cup all-purpose flour
4 medium eggs
Frosting
2 Tbsp butter
2 oz (2 squares) semisweet chocolate
1 cup confectioners' sugar
2 Tbsp milk
1 tsp vanilla extract
1. To prepare filling, cook pudding according to package directions. Chill for 1 hour.
2. To prepare pastry, in a heavy saucepan, heat butter, water, and salt over med-high heat until mixture boils and butter melts.
3. Reduce heat to low. Vigorously stir in flour all at once until mixture forms a ball.
4. Transfer pastry to a bowl; cool for 5 minutes. Stir in eggs, 1 at a time, beating well after each addition.
5. Preheat oven to 400 degrees. Grease a baking sheet. Drop dough into 12 mounds, about 5" apart, on prepared baking sheet.
6. Spread each mound into a 4 X 1/2" rectangle, piling dough on top and slightly rounding sides.
7. Bake until golden, 35 minutes. Remove from oven; make a 1" long slit on each éclair. Reduce oven temp to 375 degrees. Bake for 10 minutes. Transfer to a wire rack to cool.
8. To prepare frosting, heat butter and chocolate over low heat, stirring until melted. Remove from heat. Stir in sugar, milk, and vanilla until smooth.
9. Slice eclairs in half. Spoon about 1 Tbsp of filling onto each bottom half and replace tops. Spread tops with frosting.
Recipe Source: Great American Home Baking
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Dessert - Mini Chocolate Eclairs
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Category: Desserts, Cakes & Pies
Prep Time: 25 min Cook Time: 45 min Total Time: 1 1/2 hrs
Filling
1 package (3 1/2oz) chocolate pudding and pie filling
2 cups milk
Pastry
1/2 cup (1 stick) butter
1 cup water
1/8 tsp salt
1 cup all-purpose flour
4 medium eggs
Frosting
2 Tbsp butter
2 oz (2 squares) semisweet chocolate
1 cup confectioners' sugar
2 Tbsp milk
1 tsp vanilla extract
1. To prepare filling, cook pudding according to package directions. Chill for 1 hour.
2. To prepare pastry, in a heavy saucepan, heat butter, water, and salt over med-high heat until mixture boils and butter melts.
3. Reduce heat to low. Vigorously stir in flour all at once until mixture forms a ball.
4. Transfer pastry to a bowl; cool for 5 minutes. Stir in eggs, 1 at a time, beating well after each addition.
5. Preheat oven to 400 degrees. Grease a baking sheet. Drop dough into 12 mounds, about 5" apart, on prepared baking sheet.
6. Spread each mound into a 4 X 1/2" rectangle, piling dough on top and slightly rounding sides.
7. Bake until golden, 35 minutes. Remove from oven; make a 1" long slit on each éclair. Reduce oven temp to 375 degrees. Bake for 10 minutes. Transfer to a wire rack to cool.
8. To prepare frosting, heat butter and chocolate over low heat, stirring until melted. Remove from heat. Stir in sugar, milk, and vanilla until smooth.
9. Slice eclairs in half. Spoon about 1 Tbsp of filling onto each bottom half and replace tops. Spread tops with frosting.
Recipe Source: Great American Home Baking
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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