Miniature Chocolate Éclairs

1 package (about 3 ½ oz) chocolate pudding and pie filling

2 C milk

∙ Cook pudding according to package directions.

∙ Chill for 1 hour.

½ C (1 stick) butter

1 C water

⅛ t salt

1 C flour

4 eggs

∙ In a heavy saucepan, heat butter, water, and salt over medium-high heat till mixture boils and butter melts.

∙ Reduce heat to low.

∙ Vigorously stir in flour all at once till mixture forms a ball.

∙ Transfer pastry to a bowl; cool for 5 minutes.

∙ Stir in eggs , 1 at a time, beating well after each addition.

∙ Preheat oven to 400'.

∙ Grease a baking sheet.

∙ Drop dough into 12 mounds, about 5 inches apart, on prepared baking sheet.

∙ Spread each mound into a 4 x ½" rectangle, piling dough on top and slightly rounding sides.

∙ Bake until golden, 35 minutes.

∙ Remove from oven; make a 1 inch-long slit on side of each éclair.

∙ Reduce oven temperature to 375' and bake for 10 minutes.

∙ Transfer to a wire rack to cool.

2 T butter

2 oz (2 squares) semisweet chocolate

1 C confectioners' sugar

2 T milk

1 t vanilla extract

∙ Heat butter 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 T of filling onto each bottom half and replace tops and spread tops with frosting.

∙ Makes 12 éclairs