Ingredients for Mini Chocolate Eclairs
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How to Make Mini Chocolate Eclairs
- Prepare 1 (3.4 ounce) box chocolate instant pudding according to package directions. Let cool completely for at least 1 hour.
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a medium saucepan, combine 1/2 cup (1 stick) unsalted butter, 1 cup water, and 1/4 teaspoon salt. Cook over medium heat, stirring occasionally, until butter is melted and the mixture comes to a rolling boil.
- Reduce heat to low. Add 1 1/2 cups all-purpose flour all at once, stirring vigorously with a wooden spoon or spatula until the mixture forms a smooth ball and pulls away from the sides of the pan.
- Transfer the dough to a large bowl and let cool for 5-7 minutes.
- Beat in 4 large eggs one at a time, mixing well after each addition. The batter should be smooth and glossy.
- Drop rounded tablespoons of batter onto the prepared baking sheet, spacing them about 2 inches apart. Shape each mound into a 4 x 1/2 inch oval using a spoon.
- Bake for 30-35 minutes, or until golden brown and puffed.
- Reduce oven temperature to 375°F (190°C). Using a sharp knife, carefully cut a 1-inch slit in the side of each éclair.
- Bake for an additional 10 minutes to allow the éclairs to dry slightly.
- Remove from oven and transfer éclairs to a wire rack to cool completely.
- Cut each éclair in half horizontally.
- Fill the bottom half of each éclair with 1 tablespoon of the cooled chocolate pudding.
- Frost the tops with your favorite chocolate frosting.
- Enjoy your homemade mini chocolate éclairs!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
88g
Fat
38g
Carbs
11g
