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Miniature Chocolate Eclairs Recipe

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This recipe for Miniature Chocolate Eclairs, by , is from RQ&N Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rhonda Bartholomew
Added: Tuesday, October 17, 2006


1 (3.5 oz.) pkg. instant vanilla pudding mix
2 cups milk
1/2 cup butter
1 cup water
1/8 tsp. salt
1 cup all-purpose flour
4 eggs
2 Tbs. butter
2 oz. semisweet chocolate, chopped
1 cup confectioners' sugar
2 Tbs. milk
1 tsp. vanilla

Prepare pudding with milk according to package directions. Chill for 1 hour in fridge. Preheat oven to 400. Grease baking sheets. In a heavy saucepan, combine 1/2 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.

Drop dough by Tablespoon onto baking sheets. They will expand during baking so be careful not to make them very big. Bake in preheated oven 35 minutes or until golden. Transfer to a wire rack to cool completely.

Prepare icing while eclairs are cooling. Heat 2 Tbs. butter with chocolate in a small saucepan over medium heat, stirring until melted. Remove from heat and stir in confectioners' sugar, 2 Tbs. milk and vanilla. Set aside.

To assemble: slice each eclair in half lengthwise. Spoon about 2 Tbs. vanilla pudding into the bottom half of each eclair. Replace tops and frost with chocolate icing. Chill until served.




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