MINIATURE CHOCOLATE ECLAIRS

MINIATURE CHOCOLATE ECLAIRS


1 (3.5-oz.) package non-instant chocolate pudding mix
2 cups milk
½ cup butter
1 cup water
1/8 tsp. salt
1 cup all-purpose flour
4 eggs

2 Tbsp. butter
2-oz. semisweet chocolate, chopped
1 cup confectioners’ sugar
2 Tbsp. milk 1 tsp. vanilla extract

1. Prepare pudding with milk according to package directions. Chill one hour in refrigerator.
2. Preheat oven to 400^. Grease baking sheet.
3. In a heavy saucepan, combine ½ 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, and let rest 5 minutes. Then beat in eggs, one at a time, until well combined.
4. Drop dough into 12 even mounds on baking sheet. Spread each mound into a 4x12 rectangle.
5. Bake in preheated oven 35 minutes, until golden. Remove from oven and make a one- inch slit in the side of each éclair. Reduce heat to 375^. Return eclairs to oven for 10 minutes. Transfer to a wire rack to cool completely.
6. Prepare icing while eclairs are cooling. Heat 2 Tbsp. butter with chocolate in a small saucepan over medium heat, stirring until melted. Remove from heat and stir in confectioners’ sugar, 2 Tbsp. milk and vanilla. Set aside.
7. To assemble: Slice each eclair in half lengthwise. Spoon about about 1 Tbsp. chocolate pudding into the bottom half of each. Replace tops and frost with chocolate icing. Chill until serving.

Yield: 12 servings.