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September 1998 Issue
Chocolate
by Victoria Smith
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Miniature Chocolate Éclairs
Filling:
  • 1 three-ounce package chocolate pudding and pie filling
  • 2 cups milk
Pastry:
  • 1/2 cup margarine
  • 1 cup water
  • 1/8 teaspoon salt
  • 1 cup flour
  • 4 medium eggs (or substitutes)
Frosting:
  • 2 tablespoons margarine
  • 2 ounces semisweet chocolate
  • 1 cup confectioner's sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
To prepare filling, cook pudding according to package instructions.  Chill for one hour.

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

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

Transfer pastry to a bowl; cool for 5 minutes.  Stir in eggs (or substitutes) 1 at a time, beating well after each addition.

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

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

Bake until golden, 35 minutes.  Remove from oven; make 1-inch-long slit on side of each éclair.  Reduce oven temperature to 375 degrees F.  Bake for 10 minutes.  Transfer to a wire rack to cool.

To prepare frosting, heat margarine and chocolate over low heat, stirring until melted.  Remove from heat.  Stir in Sugar, milk and vanilla until smooth.

Slice éclairs in half.  Spoon about 1 tablespoon of filling onto bottom half, and replace top half.  Spread tops with frosting.

  • Yields: 12 Éclairs
  • Preparation Time: 25 minutes preparation, 45 minutes baking

Note: A wire rack allows air to circulate below and around the food so that it cools without becoming soggy.

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