1/2 cup (1 stick butter or margarine)
1 cup water
1 cup all-pupose flour
2 tablespoons butter or margarine
2 oz. (2 squares) semisweet chocolate
1 cup confectioner's sugar
2 tablespoons milk
1 teaspoon vanilla extract
Cook pudding according to package directions. Chill 1 hour.
In pot, heat butter, water, and salt over medium heat until mixture boils and butter melts. Reduce heat to low and stir in flour all at once until mixture forms a ball.
Transfer the pastry to a bowl; and cool for 5 minutes. Stir in eggs, 1 at a time, beating well.
Preheat oven to 400 degrees and grease a baking sheet. Drop dough into 12 mounds, about 5 inches apart,
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 1-inch long slit on side of each eclair. Reduce oven
to 375 degrees and bake for 10 minutes. Cool on wire rack.
Heat butter and chocolate over low heat, stirring until melted. Remove from heat and stir in sugar, milk, and vanilla until smooth. Slice eclairs in half. Spoon about 1 tablespoon of filling onto each bottom half and replace tops. Spread tops with frosting.
Yield: 1 dozen mini eclairs
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