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.
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
Instructions
For Crust:
- Preheat oven to 350ºF. Prepare a mini muffin tin and coat with nonstick spray. Set aside.
- 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:
- 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:
- 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.
- Drizzle extra chocolate as an added decorative element, if desired.
- Put eclairs in a covered container and refrigerate for 24 hours.