Mini Eclairs
From selfmanic 16 years agoIngredients
- 1/2 cup butter shopping list
- 1 cup water shopping list
- 1 cup all purpose flour shopping list
- 1/4 tsp salt shopping list
- 4 eggs shopping list
- 1 (5 oz) package of vanilla pudding mix shopping list
- 2 1/2 cups cold milk shopping list
- 1 cup (medium or heavy) cream shopping list
- 1/4 cup confectioner's sugar shopping list
- 1 tsp vanilla extract shopping list
- (topping) shopping list
- 2 (1 oz) squares semisweet chocolate shopping list
- 2 tablespoon butter shopping list
- 1 cup confectioners sugar shopping list
- 1 tsp vanilla extract shopping list
- 3 tsp hot water shopping list
How to make it
- Preheat the oven to 450 degrees F and grease a cookie sheet.
- In a medium saucepan combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce the heat to low and add flour and salt. Stir vigorously until the dough leaves the side of the pan and begins to form a stiff ball.
- Remove from the heat. Add the eggs one at a time, beating well with each. With a spoon or pastry bag pipe dough onto cookie sheet in about one inch strips. (make sure there are no raised points or tips to the strip or will burn)
- Bake 15 minutes then reduce heat to 325 degrees F and bake 20 minutes, until hollow sounding when tapped on the bottom. Cool on a wire rack.
- For the filling, combine the pudding mix and milk in a medium bowl accourding to package directions. In a seperate bowl, beat the cream with an electric mixer until soft peaks form.(can be done in kitchenaid or by hand with egg beater) Beat in 1/4 cup confectioners sugar and 1 tsp vanilla. Fold the whipped cream into the pudding.
- Once the eclairs are cool, cut off the tops and fill with the custard mixture.
- 7For the icing, melt the chocolate and 2 tablespoons butter in a small saucepan over low heat. Stir in 1 cup confectioners sugar and 1 tsp vanilla. Stir in hot water one tsp at a time until the icing is smooth and is your desired thickness. remove from heat, cool slightly, and drizzle over the filled eclairs.
- Refrigerate till you serve. If you have a piping kit you can cut a small hole in the eclairs and pipe in the custar mix.
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