Mini Chocolate Eclairs
By Paula DeenJUMP TO RECIPE
- 1 cup water
- 1 stick butter
- 1 cup sifted, plus 6 tablespoons for filling all purpose flour
- 7 4 for pastry, 3 for filling eggs
- 3 cups milk
- 3/4 cup plus 2 cups filling sugar
- 1/2 teaspoon salt
- 2 teaspoons vanilla
- 2 (1 oz) squares chocolate
- 1 cup whipping cream
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.