Miniature Chocolate Eclairs Popular Recipes
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| Miniature Chocolate Eclairs |
"Eclairs filled with chocolate pudding and frosted with a semisweet chocolate glaze."
Ingredients :
- 1 (3.Five ounce) package non-immediate chocolate pudding blend
- 2 cups milk
- 1/2 cup butter
- 1 cup water
- 1/8 teaspoon salt
- 1 cup all-reason flour
- four eggs
- 2 tablespoons butter
- 2 oz semisweet chocolate, chopped
- 1 cup confectioners' sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions :
| Prep : 25M | Cook : 12M | Ready in : 1H20M |
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- Prepare pudding with milk according to package deal guidelines. Chill 1 hour in fridge.
- Preheat oven to 400 degrees F (2 hundred ranges C). Grease baking sheets.
- In a heavy saucepan, integrate half of cup butter, water and salt over medium-high heat. Bring to a boil, then reduce warmness to low. Pour in flour all at once and stir vigorously until absolutely included and aggregate forms a ball. Remove from warmth, let rest five minutes. Then beat in eggs, one at a time, till well blended.
- Drop dough into twelve identical mounds on baking sheets. Spread every mound into a 4x1/2 inch rectangle.
- Bake in preheated oven 35 minutes, till golden. Remove from oven and make a one-inch slit inside the aspect of each eclair. Reduce warmth to 375 degrees F (a hundred ninety degrees C). Return eclairs to oven for 10 minutes. Transfer to a twine rack to cool completely.
- Prepare icing whilst eclairs are cooling. Heat 2 tablespoons butter with chocolate in a small saucepan over medium warmth, stirring until melted. Remove from warmth and stir in confectioners' sugar, 2 tablespoons milk and vanilla. Set aside.
- To gather: Slice every eclair in 1/2 lengthwise. Spoon about 1 tablespoon chocolate pudding into the lowest half of of every eclair. Replace tops and frost with chocolate icing. Chill until serving.
Notes :
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