Minature Chocolate Eclairs - chocolate

Method

• For filling: Prepare pudding according to package directions.
• Chill for 1 hour.
• For pastry: In a heavy saucepan, heat butter, water and salt over medium-high heat until mixture boils and butter melts.
• Reduce heat to low.
• Vigorously stir in flour all at once until 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 400F (200C).
• Grease a baking sheet or line with parchment.
• Drop dough into 12 mounds, about 5 inches apart, on prepared sheet.
• Spread each mound into a 4 by 1/2 inch rectangle with a moistened finger or paper towel, piling dough on top and slightly rounding sides.
• (You could also use a pastry tube with a medium tip.)
• Bake until golden, 35 minutes.
• Remove from oven; make a 1 inch long slit on side of each eclair.
• Reduce oven temperature to 375F (190C).
• Bake for 10 minutes.
• Transfer to wire rack to cool.
• For frosting: Heat butter and chocolate over low heat, stirring until melted.
• Remove from heat.
• Stir in sugar, milk and vanilla until smooth.
• Assembly: Slice eclairs in half.
• Spoon about 1 tablespoon of filling onto each bottom half and replace tops.
• Spread tops with frosting.