MINIATURE CHOCOLATE ECLAIRS
Eclairs filled with chocolate pudding and frosted with a semisweet chocolate glaze.
Provided by BIDDYBUG
Categories Bread
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- Prepare pudding with milk according to package directions. Chill 1 hour in refrigerator.
- Preheat oven to 400 degrees F (200 degrees C). Grease baking sheets.
- In a heavy saucepan, combine 1/2 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, let rest 5 minutes. Then beat in eggs, one at a time, until well combined.
- Drop dough into twelve equal mounds on baking sheets. Spread each mound into a 4x1/2 inch rectangle.
- Bake in preheated oven 35 minutes, until golden. Remove from oven and make a one-inch slit in the side of each eclair. Reduce heat to 375 degrees F (190 degrees C). Return eclairs to oven for 10 minutes. Transfer to a wire rack to cool completely.
- Prepare icing while eclairs are cooling. Heat 2 tablespoons butter with chocolate in a small saucepan over medium heat, stirring until melted. Remove from heat and stir in confectioners' sugar, 2 tablespoons milk and vanilla. Set aside.
- To assemble: Slice each eclair in half lengthwise. Spoon about 1 tablespoon chocolate pudding into the bottom half of each eclair. Replace tops and frost with chocolate icing. Chill until serving.
Nutrition Facts : Calories 240.4 calories, Carbohydrate 24.4 g, Cholesterol 91.5 mg, Fat 13.9 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 8.1 g, Sodium 142.3 mg, Sugar 14.4 g
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Hark Pali
[email protected]Time-consuming to make.
Phindulo Tshivhase
[email protected]A bit dry.
Abdula Kahlown
[email protected]A bit too sweet for my taste.
Opu Kuddus
[email protected]Easy to follow recipe.
Alhassan Yakubu
[email protected]Will definitely make again!
Adiam Bray
[email protected]Yum!
Tharul Demitha
[email protected]So good!
Sparrow Sitongia
[email protected]These éclairs were amazing! I followed the recipe exactly and they turned out perfect. I would definitely recommend this recipe to anyone who loves chocolate éclairs.
Helen Gibo
[email protected]The éclairs were delicious, but they were a bit time-consuming to make. I would recommend making them on a weekend or when you have plenty of time.
Miya Babu
[email protected]The éclairs were a bit dry, but the chocolate ganache helped to make up for it. I would recommend using a bit more butter or milk in the choux pastry to make it more moist.
Baren Thaw
[email protected]The chocolate éclairs were a bit too sweet for my taste, but they were still delicious. I would recommend using a semi-sweet chocolate ganache instead of a milk chocolate ganache.
Chidozie Ekezie
[email protected]I was a bit skeptical about making éclairs at home, but this recipe proved me wrong. They were surprisingly easy to make and they tasted amazing. I'll definitely be making these again.
Md sumon Islam
[email protected]I've made éclairs before, but these were by far the best. The recipe was easy to follow and the éclairs turned out perfectly. They were a big hit at my party.
Kanwal Zaheer
[email protected]These miniature chocolate éclairs were a delightful treat! The choux pastry was light and airy, and the chocolate ganache filling was rich and decadent. I loved the delicate balance of flavors and textures.