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Miniature Chocolate Eclairs Recipe

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This recipe for Miniature Chocolate Eclairs is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1 package (3.5 ounces) chocolate pudding and pie filling
2 cups milk

1/2 cup butter
1 cup water
1/8 teaspoon salt
1 cup all-purpose flour
4 medium eggs

2 Tablespoons butter
2 ounces bittersweet chocolate
1 cup confectioner's sugar
2 Tablespoons milk
1 teaspoon vanilla

To prepare filling, cook pudding according to package directions. Chill for one hour.

To prepare pastry, in a heavy saucepan, heat butter, water, and salt over medium-high heat until mixture boils and butter melts. Reduce heat to low. Vigorously stir in flour all at once until mixture forms a ball. Transfer pastry to a bowl; cool for 5 minutes. Stir in eggs, one at a time, beating well after each addition.

Preheat oven to 400. Grease a baking sheet. Drop dough into 12 mounds, about 5 inches apart, on prepared baking sheet. Spread each mound into a 4 X 1/2-inch rectangle, piling dough on top and slightly rounding sides. Bake until golden, 35 minutes. Remove from oven; make a one-inch long slit on side of each eclair. Reduce oven temperature to 375. Bake for 10 minutes. Transfer to a wire rack to cool.

To prepare frosting, heat butter and chocolate over low heat, stirring until melted. Remove from heat. Stir in sugar, milk, and vanilla until smooth.

Slice eclairs in half lengthwise. Spoon about 1 Tablespoon of filling onto each bottom half and replace tops. Spread tops with frosting.




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