Miniature Chocolate Eclairs

Eclairs filled with chocolate pudding and frosted with a semisweet chocolate glaze.

Step: 1

Prepare pudding with milk according to package directions. Chill 1 hour in refrigerator.

Step: 2

Preheat oven to 400 degrees F (200 degrees C). Grease baking sheets.

Step: 3

In a heavy saucepan, combine 1/2 cup butter, water and salt over medium-high heat. Bring to a boil, then reduce heat to low. Pour in flour all at once and stir vigorously until fully incorporated and mixture forms a ball. Remove from heat, let rest 5 minutes. Then beat in eggs, one at a time, until well combined.

Step: 4

Drop dough into twelve equal mounds on baking sheets. Spread each mound into a 4x1/2 inch rectangle.

Step: 5

Bake in preheated oven 35 minutes, until golden. Remove from oven and make a one-inch slit in the side of each eclair. Reduce heat to 375 degrees F (190 degrees C). Return eclairs to oven for 10 minutes. Transfer to a wire rack to cool completely.

Step: 6

Prepare icing while eclairs are cooling. Heat 2 tablespoons butter with chocolate in a small saucepan over medium heat, stirring until melted. Remove from heat and stir in confectioners' sugar, 2 tablespoons milk and vanilla. Set aside.

Step: 7

To assemble: Slice each eclair in half lengthwise. Spoon about 1 tablespoon chocolate pudding into the bottom half of each eclair. Replace tops and frost with chocolate icing. Chill until serving.

Per Serving: 240 calories; protein 5.3g; carbohydrates 24.4g; fat 13.9g; cholesterol 91.5mg; sodium 142.3mg.

The best flavour of the flour can make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always getting bigger as well as clear bread.

To make this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.