These cookies will be a hit with your family because they contain peanut butter, toasted coconut, oats, and raisins. You’ll adore the flavor applesauce brings without the excess calories of butter and oil.
| Prep Time: | 25 mins |
| Cook Time: | 45 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 12 |
| Yield: | 12 eclairs |
Ingredients
- 1 (3.5 ounce) package non-instant chocolate pudding mix
- 2 cups milk
- ½ cup butter
- 1 cup water
- ⅛ 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
Instructions
- Prepare pudding with milk according to package directions. Chill 1 hour in refrigerator.
- Preheat oven to 400 degrees F (200 degrees C). Grease baking sheets.
- 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.
- Drop dough into twelve equal mounds on baking sheets. Spread each mound into a 4×1/2 inch rectangle.
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 240 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 92 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 8 g |
| Sodium | 142 mg |
| Sugars | 14 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
love these perfect size for snack or party and so good….
Perfect pastry. I’m not a fan of chocolate filling, so I used the vanilla filling. Much better.
A great recipe, conghairdeas! I used a pastry cream recipient by the user christiniebeanie instead of pudding to fill the shells, and though I thought it seemed like too many eggs at first, it ended up tasting amazing!
I love this recipe!! They turned out great and everyone wanted more of them. I definitely will be making them again
My husband just loved them. So easy to make and tasted great. This is a keeper.
This recipe is excellent except for two things. One, it’s worth making a pudding better than your average box mix and definitely NOT an instant mix – instant is too soft and will break. The second is that these are not “mini”. They’re huge. To make mini, I dropped teaspoon scoops of dough and reduced the two baking times to 30min/5min. They came out beautifully.
this turned out really good even though i just put a lil bit more chocolate on it just for me lol
These pastries didn’t turn out as light and fluffy as I would have preferred. That being said, I think almost any filling would have been successful–next time I might try herbs and garlic or cheese.
Fine, but not quite gourmet like I am used to. My 10 yr old daughter surprised me with these for my bday. So it was a sweet treat that I didnt have to make!
These really made an impression! They were easier than I thought they would be, but the dough was a bit sticky to work with. I used 3 eggs, margarine instead of butter, and I made a vanilla pudding filling (made with vanilla pudding mix, 2 cups soy milk- to keep it non-dairy, and a container of whippping cream to make it a thicker consistency- since the soymilk doesn’t let the pudding thicken). In my oven, it definitely took less than 35 minutes- they got a bit overdone. Also, don’t grease the cookie sheet! Thanks for the recipe!
Made this into heart shaped eclairs for Valentine’s Day and they were delicious! I am only giving 4 stars because I did make some changes. As other suggested, I used the French Pastry Cream recipe instead of the pudding and it was perfect! Also had to add some cocoa powder to the frosting to make it taste chocolate. Mine did not require near the baking time either – not sure if it was because of the shape although I wouldn’t think that would make much difference. Will make again though!
What an easy and amazing recipe! These were the best eclairs I’ve ever had. I did use vanilla pudding as a personal preference, but other than that this recipe is perfect. The pastry was delicate and the chocolate frosting was creamy and not overly sweet. I will definitely be making these for the holidays.
Well, they taste like Eclairs! I used vanilla pudding (instant) and it helped it from tasting too chocolatey…the chocolate topping was great and the pastry was okay. The dough was difficult to work with and I thought I did something wrong, but when I cooked them they turned out fine. I would probably try this recipe again. It was pretty easy.
Delish! However, the icing needs major changes. Half the conf sugar and triple the chocolate. Its was so dry I couldn’t even stir it, so added milk and chocolate the make it smooth and creamy. Ended up great, got rave reviews at the party!
I can honestly say this is the easiest recipe I’ve ever followed. The only problem I had was they came out a little to big for my liking. So next time I cut it down. I made a dozen and filled 6 with whip cream and 6 with vanilla pudding, topping them with melted chocolate chips. Both were awesome. This recipe is a definite keeper!!
Unbelievably easy and delicious!! For the filling I combined Homemade Vanilla Pudding from this site + whipped NutriWhip and just drizzled melted dark chocolate on the tops. They were excellent.
wow…WOW….luv luv luv this recipe..these were soooo easy to make and the result just delicious…..the only changes I made was I found the chocolate sauce lacking a little bit so I added 1 tbs cocoa poweder. Then for the filling I used Vanilla pudding instead the response from the people I have served them too was OMG WOW lol so Im guessing thats good lol thx for the recipe
wow…WOW….luv luv luv this recipe..these were soooo easy to make and the result just delicious…..the only changes I made was I found the chocolate sauce lacking a little bit so I added 1 tbs cocoa poweder. Then for the filling I used Vanilla pudding instead the response from the people I have served them too was OMG WOW lol so Im guessing thats good lol thx for the recipe
I’d never made eclairs before, but these were both dead easy and ridiculously delicious 🙂
I decided against chocolate pudding and chose Jello custard flavor that’s not instant and needs some cooking. The size is 2.9 ounces, but calls for two cups of milk and, for extra richness, a beaten egg yolk in the mix. I used 1% milk and it requires constant stirring on medium heat until you get a boil, (about ten minutes) then it’s poured into a bowl to chill. The result is a wonderful filling that tastes just like French pastry creme. The dough is simple to make on the stove, but requires a lot of heavy mixing as you throughly blend each egg before adding the next. These are not miniature – I had 12 eclairs that puffed to full size – baking timing was exactly right. Used Ghiradelli baking chocolate squares for the frosting and followed the recipe exactly. They took awhile to make, but the results were impressive and delicious! Piled them on a lovely plate and took them to the family’s house on Valentines Day. Absolutely would do these again. Wonderful!
this recipe is perfect! so delicious! i used a ziplock bag with the corner cut off to pipe mine on to the baking sheet, instead of forming them by hand. next time i’m going to fill them with chocolate mousse!