Recipe

Mini Eclairs Recipe

Add Step-by-Step Photos	Selfmanic / All my dishes 1 year, 2 months ago Family favorite for every holiday dinner. Can be made as large eclairs or mini. Prep:15m Cook:45m Servings:15	Selfmanic
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Ingredients

1/2 cup butter

1 cup water

1 cup all purpose flour

1/4 tsp salt

4 eggs

1 (5 oz) package of vanilla pudding mix

2 1/2 cups cold milk

1 cup (medium or heavy) cream

1/4 cup confectioner's sugar

1 tsp vanilla extract

(topping)

2 (1 oz) squares semisweet chocolate

2 tablespoon butter

1 cup confectioners sugar

1 tsp vanilla extract

3 tsp hot water

Directions

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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Comments

kristopher 1 year, 2 months ago said:
Thanks so much. I grew up on eclairs! This looks to be a great recipe.

lmadsen 1 year, 2 months ago said:
This is basically the receipe I use, except that I use half milk and half ceam and mix it all together, I also add a tsp of amaretto liqour to the pudding mixture. For the chocolate I use milk chocolate/semisweet chips and mix them with cream until melted and drizzle over e'clairs

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