MINIATURE CHOCOLATE ECLAIRS

No store-bought eclairs can compare to these bite-size pastries with their rich chocolate center.

25 minutes preparation, 45 minutes baking
Makes 12 eclairs

Filling
1 package (about 3-1/2 ounces)
chocolate pudding and pie filling
2 cups milk

Pastry
1/2 cup (1 stick) butter
1 cup water
1/2 teaspoon salt
1 cup all-purpose flour
4 medium eggs

Frosting
2 tablespoons butter
2 ounces (2 squares) semisweet- chocolate
1 cup confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla extract

1 To prepare filling, cook pudding according to package directions. Chill for 1 hour.
2 To prepare pastry, in a heavy saucepan, heat butter, water, and salt over medium-high heat until mixture boils and butter melts.
3 Reduce heat to low. Vigorously stir in flour all at once until mixture forms a ball.
4 Transfer pastry to a bowl; cool for 5 minutes. Stir in eggs, 1 at a time, beating well after each addition.
5 Preheat oven to 400 F. Grease a baking sheet. Drop dough into 12 mounds, about 5 inches apart, on prepared baking sheet.
6 Spread each mound into a 4 x 1/2-inch rectangle, piling dough on top and slightly rounding sides.
7 Bake until golden, 35 minutes. Remove from oven; make a 1¬inch-long slit on side of each eclair. Reduce oven temperature to 375 F. Bake for 10 minutes. Transfer to a wire rack to cool.
S To prepare frosting, heat butter and chocolate over low heat, stirring until melted. Remove from heat. Stir in sugar, milk, and vanilla until smooth.
9 Slice eclairs in half. Spoon about 1 tablespoon of filling onto each bottom half and replace tops. Spread tops with frosting.

Baking Tips
A wire rack allows air to circulate below and around the food so it cools without becoming soggy.