Miniature Chocolate Eclairs
FILLING
1( 3 1/2 oz) chocolate pudding and pie filling mix
1/4 cup butter or margarine
2 cups milk
PASTRY
1/2 cup butter
1 cup water
1/8 tsp salt
1 cup all purpose flour
4 medium eggs
FROSTING
2 tbsp butter
2 ounces (2 squares) semisweet chocolate
1 cup confectioners' cheese
2 tbsp milk
1 tsp vanilla extract
To prepare FILLING, cook pudding according to package
directions. Chill 1 hour. To prepare PASTRY, in a heavy saucepan,
heat butter, water, and salt over medium high heat until mixture
boils and butter melts. Reduce heat to low. Vigorously stir in flour all at
once until mixture forms a ball. Transfer pastry to a bowl; cool for 5 minutes.
Stir in eggs, 1 at a time, beating well after each addition. Preheat
oven to 400 degrees. Grease a baking sheet. Drop dough into 12 mounds,
about 5 inches apart, on prepared baking sheet. (Spray baking sheet
with non stick spray). Spread each mound into a 4" x 1/2 " inch rectangle,
piling dough on top and slightly rounding sides. Bake until golden,
35 minutes. Remove from oven; make a 1 inch long slit on side of each eclair.
Reduce oven temperature to 375 degrees. Bake for 10 minutes.
Transfer to a wire rack to cool. To prepare FROSTING, heat butter
and chocolate over low heat, stirring until melted. Remove from heat.
Stir in sugar; milk and vanilla until smooth. Slice eclairs in half. Spoon
about 1 tbsp of filling onto each bottom half and replace tops.
Spread tops with frosting. Note: using a wire rack to cool the eclairs
will allow them to cool without becoming soggy.