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Ashlee

Mini Éclair Pastries

Éclairs have been a favorite since I visited Paris a few years ago. Paris has the best pastries. This is a simplified version of the decadent éclair pastry. These decadent pastries are drizzled with dark chocolate. It’s easy to make and comes together in under 10 minutes. Make ahead.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 8
Course: Dessert
Ingredients Method

Ingredients
  

For Crust:
  • 2 cups graham cracker crumbs
  • 1/2 cup butter, melted
  • 1/2 cup powdered sugar
For Filling:
  • 1 (3.4 oz) pkg French vanilla pudding
  • 1 (6 oz) pkg whipped topping
  • 1 3/4 cups milk
For Chocolate Topping:
  • 1 container dark chocolate fudge cake frosting

Method
 

For Crust:
  1. Preheat oven to 350ºF. Prepare a mini muffin tin and coat with nonstick spray. Set aside.
  2. In a medium size bowl, mix graham cracker crumbs, powdered sugar and melted butter with a spoon. Evenly distribute mixture to the muffin tin cups. Press along the bottom to make a cup. Bake for 5 minutes until golden brown. Let cool completely.
For Filling:
  1. In another medium size bowl, mix pudding and milk using a hand mixer or spoon. Fold in whipped topping. Fill a frosting bag or ziploc bag with a cut in the corner with the cream filling. Fill the graham cracker crusts with mixture.
For Chocolate Topping:
  1. Fill a plastic bag with chocolate frosting. Microwave it for about 20-30 seconds to make easier for dolloping on top of filling. Top cream with a dollop of chocolate frosting.
  2. Drizzle extra chocolate as an added decorative element, if desired.
  3. Put eclairs in a covered container and refrigerate for 24 hours.