Mini Chocolate Eclairs Recipes

MINIATURE CHOCOLATE ECLAIRS

Steps:

• Prepare pudding with milk according to package directions. Chill 1 hour in refrigerator.
• Preheat oven to 400 degrees F (200 degrees C). Grease baking sheets.
• 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.
• Drop dough into twelve equal mounds on baking sheets. Spread each mound into a 4x1/2 inch rectangle.
• 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.
• 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.
• 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.

MINI CHOCOLATE ECLAIRS

Steps:

• Heat water and margarine to boiling point. Add flour and stir constantly until mixture is smooth and forms a ball when tested in cold water. Remove from heat and let cool. Beat in 4 eggs, one at a time. Drop dough from teaspoon to form small eclairs onto greased cookie sheet. Bake at 400 °F for approximately 30 minutes or until light brown. Set aside to cool.
• Prepare filling by combining milk, sugar, salt and flour; cook slowly until thickens. Add 3 beaten eggs and continue to cook until mixture is even thicker. Remove from heat, cool and add vanilla. With a serrated knife, slice pastry puffs longwise, but not all the way through. Pipe custard mixture into the center. Melt chocolate for icing, add sugar and cream. Cook over medium heat until soft ball stage. Let cool and beat until smooth. Ice tops of the eclairs.

MINI CHOCOLATE ECLAIRS

Steps:

• Prepare pudding according to directions on box and let cool for at least 1 hour.
• Preheat oven to 400 degrees.
• Combine butter,water and salt in a sauce pan over medium heat until butter is melted and it comes to a boil.
• Reduce heat to low.
• Stir in flour very fast and well until mixture forms into a ball.
• Put the mixture into a bowl and let cool for 5-7 minutes.
• Add eggs in 1 at a time and beat well.
• Cover a large baking sheet with parchment paper.
• Drop mixture onto baking sheet into 12 mounds 5 inches apart.
• Using a spoon, spread out each mound until it becomes a 4 x1/2 inch rectangle rounding the edges of the side to make it oval.
• Bake for 35 minutes or very lightly golden.
• Then cut a 1 inch slit along side of each eclair.
• Reduce oven heat to 375 degrees and return them into the oven for another 10 minutes.
• Put on a wire rack to cool.
• Cut each eclair into half.
• Spread 1 tbsp of filling on the bottom part of the eclair.
• Frost tops with frosting.
• Enjoy!

MINI ECLAIRS

Steps:

• To make the buns, heat the milk, butter and 150ml water very gently in a medium-sized saucepan until all the butter has melted. Get the flour and some salt ready, then increase the heat and bring the liquid to the boil. As soon as it is boiling, remove from the heat and beat in the flour and a pinch of salt with a wooden spoon. Keep beating until the mixture is smooth and comes away from the sides of the pan. Cool for 5 mins.
• Gradually add the eggs, mixing well between each addition until the mixture reluctantly drops off the spoon. Don't add all the egg unless you need to. Spoon into a piping bag with a 1.5-2cm star or round nozzle and set aside until ready to bake.
• To make the filling, bring the milk just to the boil in a saucepan with the vanilla paste or split pod. Meanwhile, whisk together the egg yolks, sugar and flours in a mixing bowl. Pour on the hot milk while continuously whisking the egg mixture. Discard the pod (if using) and return the mix to a wiped-out saucepan. Cook over a gentle heat, stirring, until the mix is thicker than a custard - it will get lumpy, but just carry on stirring and beat out the lumps. Transfer to another mixing bowl and lay cling film directly on the surface. Leave to cool, then chill.
• Heat oven to 220C/200C fan/gas 7. Line a couple of baking sheets with baking parchment. Pipe on 8-10cm long lengths of the dough, about 2cm wide - leaving space to expand between each one. Put in the oven for 5 mins, then reduce heat to 200C/200C fan/gas 6 and bake for 10 mins more until golden, puffed and crisp. Using a skewer, poke 3 small holes along the base of each bun. Put back on the baking sheets, base up, and return to the oven for a further 8-10 mins until slightly crisper. Cool. Can be frozen for up to a month, or stored in an airtight container for up to 3 days - just crisp up in a hot oven again when ready to fill.
• Add the cream to the thick custard filling and beat with an electric whisk until it holds its own shape again. Put into a piping bag with a tiny nozzle, then pipe some filling into the bottom of the buns using the skewer holes you made before (see Secrets of success, below). When it squirts back out, that bit is probably full.
• Stir the liqueur, if using, into the icing sugar, plus just enough water to make a pretty thick icing. Divide among as many bowls as you want colours, and colour each batch as you like. (Depending on your colouring, you may need to add a drop more water to icings so that they are thick but runny.)
• Dip the top of each eclair in icing to cover, or use a teaspoon to spread a little on - use less at first and wait for it to spread and settle. Add sprinkles and decorations, then gently sit on wire racks to set. Eclairs are best eaten on the day they are filled and decorated, before they go soggy.