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Miniature Chocolate Eclairs

Miniature Chocolate Eclairs

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BIDDYBUG

Eclairs filled with chocolate pudding and frosted with a semisweet chocolate glaze.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 24.4g
  • 8%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 142 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Prepare pudding with milk according to package directions. Chill 1 hour in refrigerator.
  2. Preheat oven to 400 degrees F (200 degrees C). Grease baking sheets.
  3. 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.
  4. Drop dough into twelve equal mounds on baking sheets. Spread each mound into a 4x1/2 inch rectangle.
  5. 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.
  6. 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.
  7. 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.
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Reviews

LuVeLLe
31
11/18/2006

This is exactly what I was looking for! I followed the recipe exactly in making the pastry. It is so soft and moist, just like the ones you buy in the pastry shops. Everyone loved it! Thanks! Edit: I used this recipe together with Pastry Cream recipe and they both complemented each other very well!

BSTARIA
29
6/8/2007

These were good but a filling of light white creme would have perhaps been better. My pastries were very light (which is good!) but when the dark filling absorbed a bit it made them look heavy. With the chocolate on top, the filling makes the eclair pretty rich. My guests liked them but next time I'll switch out the filling for something that's non-chocolate.

Owen & Cole's Grandma
26
12/23/2005

I used instant pudding, and instead of slicing the eclair in half and filling with pudding, I punched a small hole in the side and spooned the pudding inside. A very fancy dessert!