Miniature Chocolate Eclairs

Recipe View 1 hrs 5 mins Prepare the chocolate pudding according to package directions using 2 cups of milk. (5 minutes) Cover the pudding with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 1 hour, or preferably longer.

Recipe View 2 mins Preheat oven to 400 degrees F (200 degrees C). Lightly grease two baking sheets or line them with parchment paper.

Recipe View 8 mins In a heavy-bottomed saucepan, combine 1/2 cup (1 stick) butter, water, and salt over medium-high heat. (2 minutes) Bring to a rolling boil, then immediately reduce the heat to low. Add all the flour at once and stir vigorously with a wooden spoon until the mixture comes together and forms a ball that pulls away from the sides of the pan. (3-5 minutes)

Recipe View 5 mins Remove the saucepan from the heat and let the dough rest for 5 minutes to cool slightly. This step is crucial for preventing the eggs from scrambling.

Recipe View 12 mins Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth and glossy. It will seem like it's separating at first, but keep beating, and it will come together. (5-7 minutes)

Recipe View 0 mins Transfer the dough to a piping bag fitted with a large round tip (or use a zip-top bag with a corner snipped off). Pipe twelve equal-sized mounds onto the prepared baking sheets, spacing them evenly apart. Alternatively, drop spoonfuls of dough onto the baking sheets and spread each mound into a 4x1/2 inch rectangle.

Recipe View 35 mins Bake in the preheated oven for 35 minutes, or until the eclairs are puffed and golden brown. It's important not to open the oven door during the first 25 minutes of baking, as this can cause the eclairs to deflate.

Recipe View 10 mins Remove from the oven and immediately make a small (approximately one-inch) slit in the side of each eclair using a sharp knife. This allows steam to escape and prevents them from becoming soggy. Reduce the oven temperature to 375 degrees F (190 degrees C) and return the eclairs to the oven for another 10 minutes to dry out the insides.

Recipe View 0 mins Transfer the eclairs to a wire rack to cool completely before filling.

Recipe View 8 mins While the eclairs are cooling, prepare the chocolate icing. In a small saucepan, heat 2 tablespoons of butter and chopped chocolate over medium heat, stirring constantly until melted and smooth. (3-5 minutes) Remove from heat and whisk in the sifted confectioners' sugar, 2 tablespoons of milk, and vanilla extract until the icing is glossy and smooth. If the icing is too thick, add a tiny bit more milk, a teaspoon at a time, until you reach the desired consistency.

Recipe View 0 mins To assemble the eclairs, slice each eclair in half lengthwise using a serrated knife. Spoon about 1 tablespoon of chilled chocolate pudding into the bottom half of each eclair. Replace the tops and frost generously with the chocolate icing.

Recipe View 30 mins Chill the assembled eclairs in the refrigerator for at least 30 minutes before serving to allow the pudding and icing to set.