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Old 10-28-2004, 12:07 PM   #1
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Miniature Chocolate Eclairs (Alix, listen up!)

I usually double this recipe. The pastry is the same for creme puffs.

Filling
1 package (3.5 oz.) choc pudding mix (instant's OK, but not as good)
2 cups milk

Pastry
1 stick butter
1 cup water
1/8 tsp salt
1 cup AP flour
4 medium eggs

Frosting
2 T butter
2 oz (2 squares) semisweet chocolate
1 cup powdered sugar
2 T milk
1 t vanilla

To prepare filling, cook pudding according to pkg directions and chill for an hour.

To prepare pastry, in 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 and cool for 5 minutes. Stir in eggs one at a time, beating well after each addition.

Preheat oven to 400F. Drop dough into 12 mounds, about 5 inches apart on greased baking sheet.

Spread each mound into a 4 x 1/2 inch rectangle, piling dough on top and slightly rounding sides. [NOTE: don't drive yourself nuts trying to get the perfect shape. It's gonna be good anyway. Wetting your hands helps for this step]

Bake until golden brown, 35 minutes. Remove from oven; make a 3-inch slit on side of each eclair. Reduce oven temp to 375 and bake for another 10 minutes (helps dry the interiors out). Transfer to wire rack to cool.

Prepare frosting by heating butter and chocolate over low heat, stir until melted. Remove from heat and stir in sugar, milk and vanilla until smooth. (You could also add a tad of creme de menthe, Framboise, or Cointreau!)

Slice eclairs in half. Spoon about a tablespoon of filling into each bottom half and replace tops. Spread tops with frosting.

In the unlikely event that you don't eat these ALL GONE, they keep nicely in the fridge for a couple of days.

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Old 10-28-2004, 12:56 PM   #2
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For choux pastry, try piping the paste with a 1/2 inch plain tip. It is remarkably easy, and it will vastly improve the look of your eclairs.
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Old 10-28-2004, 12:57 PM   #3
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jasonr, I recently bought a piping bag and some tips and intend to try it out next time I make these.
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Old 10-28-2004, 01:23 PM   #4
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By the way, although you wouldn't think it intuitively, you should try piping, instead of spooning in the filling. It dramatically improves the look of your eclairs.
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Old 10-28-2004, 03:01 PM   #5
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Bug, how in the world did you know that I love eclairs!!! Alix is going to love this recipe. (And so am I.) Thank you!
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Old 10-28-2004, 03:10 PM   #6
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Audeo, these are teeny ones, so you can eat a lot of them without feeling too guilty!

jasonr, thanks again.
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Old 10-28-2004, 09:10 PM   #7
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mudbug, I am going to try these this weekend under cover of darkness so no one will see the mess if they are garbage. They look YUMMY!
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Old 10-29-2004, 07:07 AM   #8
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Quote:
Originally Posted by Alix
mudbug, I am going to try these this weekend under cover of darkness so no one will see the mess if they are garbage. They look YUMMY!
Hope you have success!
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Old 10-29-2004, 08:08 PM   #9
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Me too. Made the pudding today. I am too tired to do the rest tonight, so I will do it in the morning and keep you posted.
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Old 10-29-2004, 09:17 PM   #10
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Mudbug....is it true, that if you share these, the calories don't count???
lol....these look wonderful!!!
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