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Monday, October 17, 2011

Little Minion Eclairs


Putting the little minions together:

2 cups water
1 cup butter
2 cups flour
8 eggs

Heat oven to 400 degrees. Heat water and butter to rolling boil in saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs, one at a time, continue beating until smooth. Use a pastry tube or drop éclair batter by scant ¼ cups about 3 inches apart onto greased cookie sheet. Gently form each ball into a long rectangle shape.

 Bake until puffed and golden, 35 to 40 minutes. Cool away from draft. Cut off tops, pull out any filaments of soft dough. Fill puffs with cream filling and frost top with fudge frosting. Decorate with candy eyes and frosting.  Refrigerate until serving time. Make 24 minions.

 Cream Filling

2 large pkg white chocolate pudding
2 large pkg vanilla pudding
7 cups cold milk
2 cups cool whip

Whisk together all the pudding mixes and milk for 2 minutes.  Fold in the cool  whip.  Fill the mummy bodies.

 Fudge Frosting

1 cup sugar
2 tbsp. light corn syrup
4 tbsp. cocoa
dash salt
4 tbsp. butter
1 cup to 1½ cups powdered sugar
½ cup milk
1 tsp. vanilla

Mix sugar and cocoa in saucepan. Stir in butter, milk, corn syrup and salt, heat to boiling, stirring frequently. Boil vigorously for 3 minutes. Cool. Beat in powdered sugar and vanilla. The frosting should be slightly runny.  You don't want it to thick.

 Now that you are good and stuffed, just lie back and let them close the lid...


This recipe makes a lot of little minions or eclairs.  You may want to half the recipe.

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