Miniature Chocolate Eclairs

Recipe By:BIDDYBUG

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

Ingredients

• 1 (3.5 ounce) package non-instant chocolate pudding mix
• 2 cups milk
• 1/2 cup butter
• 1 cup water
• 1/8 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

Directions

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

Phyllo Cups with Cappuccino Cream

INGREDIENTS

·         3 sheets frozen phyllo dough, thawed

·         2 tablespoons unsalted butter, melted

·         2 tablespoons sugar

·         1 tablespoon instant espresso powder

·         1 cup cold heavy cream

·         2 tablespoons sweetened condensed milk

·         1/4 teaspoon ground cardamom or cinnamon

·         Coarse salt

·         1/2 teaspoon unsweetened cocoa powder

DIRECTIONS

1.       Preheat oven to 325 degrees. Lay 1 sheet phyllo on a work surface (cover remaining sheets with a lightly damp towel). Brush phyllo with one-third the butter and sprinkle with one-third the sugar. Repeat layering twice more with remaining phyllo, butter, and sugar. Cut stacked phyllo into 6 equal pieces and gently press each square into a cup of a standard muffin pan, crimping edges as needed so phyllo sits flat in bottom of cup.

2.      Bake until phyllo is golden brown, about 20 minutes, rotating pan halfway through. Let cool completely in pan on a wire rack.

3.      Meanwhile, in a medium bowl, combine espresso powder with a small amount cream and stir until powder dissolves. Stir in remaining cream, condensed milk, cardamom, and pinch of salt. Whisk until firm but not dry peaks form. Refrigerate until ready to serve (up to 2 days). Fill phyllo cups with cappuccino cream and sprinkle with cocoa powder. Serve immediately.