Published Oct 8th
Miniature Chocolate Eclairs
Prep 25m Cook 45m Additional 10m Ready In 1h 20m
Servings 12 eclairs Calories 240.4

Eclairs filled with chocolate pudding and frosted with a semisweet chocolate glaze.

Recipe Ingredients

  • 1 (3.5 ounce) package non-instant chocolate pudding mix
  • 2 cups milk
  • ½ cup butter
  • 1 cup water
  • ⅓ teaspoon salt
  • 1 cup all-purpose flour
  • 4 eggs
  • 2 tablespoons butter
  • 2 ounces semisweet chocolate, chopped
  • 1 cup confectioners' sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

Cooking Directions

  1. 1 Prepare pudding with milk according to package directions. Chill 1 hour in refrigerator.
  2. 2 Preheat oven to 400 degrees F (200 degrees C). Grease baking sheets.
  3. 3 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.
  4. 4 Drop dough into twelve equal mounds on baking sheets. Spread each mound into a 4x1/2 inch rectangle.
  5. 5 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.
  6. 6 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.
  7. 7 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.

Nutrition Facts

  • Calories 240.4
  • Carbohydrate 24.4 g
  • Cholesterol 91.5 mg
  • Fat 13.9 g
  • Fiber 0.6 g
  • Protein 5.3 g
  • Saturated Fat 8.1 g
  • Sodium 142.3 mg
  • Sugar 14.4 g


  1. This recipe is great! Although as other reviews noted these are not exactly miniature. I greased up my hands with shortening to shape eclairsand made 36 bite size eclairs using a melon-baller for consistency. I cooked at 400 for 15 minutes then reduced temp to 350 for 15 more. Then i let cool on the - Read more ...
  2. Fine but not quite gourmet like I am used to. My 10 yr old daughter surprised me with these for my bday. So it was a sweet treat that I didnt have to make!
  3. The recipe was great. But instead of slicing the side open to insert the filling i would suggest taking a small paring knife and poking a small hole in one end of each one. Then using a pastry bag equipped with a small tip pipe the filling into each one. You can control how much - Read more ...
  4. I have this recipe from some book or something it is AMAZING!! I dont use chocolate pudding though VANILLA pudding is FANTASTIC it tastes sooo good like i bought it from a fancy bakery or something. Recipe is perfect!! Instead of the 4 eggs(which are listed as medium in my sheet) i use 2 extra - Read more ...
  5. I had never made eclairs before this recipe and they still turned out perfect! It was really easy to follow and my family loved them (didnt last long!) cutting the slit in the sides part way through made all the difference thanks for the great recipe will be made again for sure!
  6. These were good but a filling of light white creme would have perhaps been better. My pastries were very light (which is good!) but when the dark filling absorbed a bit it made them look heavy. With the chocolate on top, the filling makes the eclair pretty rich. My guests liked them but next time - Read more ...
  7. This is exactly what I was looking for! I followed the recipe exactly in making the pastry. It is so soft and moist just like the ones you buy in the pastry shops. Everyone loved it! Thanks! Edit: I used this recipe together with Pastry Cream recipe and they both complemented each other very well!
  8. It was delicious and fairly easy to make. I just had a little trouble getting them into small half inch loaves. I recommend using a pastry dispenser.
  9. I used instant pudding and instead of slicing the eclair in half and filling with pudding I punched a small hole in the side and spooned the pudding inside. A very fancy dessert!
  10. I made these today for our Sunday dessert. They were quite easy to make ahead of time and keep in the refrigerator. I don't really see why you need to use non-instant pudding instead of the pre-made packaged one. I was surprised that the pastry part came out light and crispy. I'll try these again - Read more ...