Title: Miniature Chocolate Eclairs
Categories: Check
Yield: 12 Eclairss

FILLING
1	pk	(3 1/2 oz) chocolate pudding and pie filling
2	c	Milk
PASTRY
1/2	c	(1 stick) butter
1	c	Water
1/8	ts	Salt
1	c	All-purpose flour
4		Medium eggs
FROSTING
2	tb	Butter
2	oz	(2 squares) semisweet choco- late
1	c	Confectioners' sugar
2	tb	Milk
1	ts	Vanilla extract
25 mi	nute	s prep - 45 minutes baking

1) To prepare filling, cook pudding per pkg. directions. Chill 1 hour.

2) To prepare pastry, in a heavy saucepan, heat butter, water, and salt over medium-high heat until mixture boils and butter melts.

3) Reduce heat to low. Vigorously stir in flour all at once until mixture forms a ball.

4) Transfew pastry to a bowl; cool for 5 minutes. Stir in eggs, 1 at a time, beating well after each addition.

5) Preheat oven to 400ø F. Grease a baking sheet. Drop dough into 12 mounds, about 5 inches apart, on prepared baking sheet.

6) Spread each mound into a 4 x 1/2-inch rectangle, piling dough on top and slightly rounding sides.

7) Bake until golden, 35 minutes. Remove from oven; make a 1-inch-long slit on side of each eclair. Reduce oven temperature to 375ø F. Bake for 10 minutes. Transfer to a wire rack to cool. (Wire rack allow even cooling, no sogginess)

8) To prepare frosting, heat butter and chocolate over low heat, stirring until melted. Remove from heat. Stir in sugar, milk, and vanilla until smooth.

9) Slice eclairs in half. Spoon about 1 tablespoon of filling onto each bottom half and replace tops. Spread tops with frosting.

from "Great American Home Baking"

typed and posted by teri Chesser 10/96

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