Chocolate Eclair Puffs
Vanilla cream in a puff pastry crust, finished with a chocolate glaze. These Chocolate Eclair Puffs are decadent, individually sized dessert treats!
Servings: 48 puffs
Ingredients
Crust
- 1 17.3 ounce box frozen puff pastry 2 sheets, thawed
Filling
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 3.4 ounce box instant vanilla pudding
- 2 cups milk
Chocolate Glaze
- 1/4 heavy whipping cream
- 1/3 cup dark chocolate chips
Instructions
Crust
- Preheat oven to 400 degrees Fahrenheit. Spray 48 mini muffin cups with baking spray.
- Cut each sheet into 24 equally sized squares.
- Press each square into a muffin cup covering the sides and bottom with the dough. Bake until golden brown, about 13-14 minutes.
- Remove pastries from oven. Use back of a wooden spoon to press the center of each pastry down. Or, let the pastries cool for a few minutes and press down the center of the pastry with your thumb.
Filling
- Place mixing bowl and whisk attachment for electric mixer in freezer for at least 10 minutes.
- Add whipping cream, powdered sugar and vanilla extract to bowl. Beat on high speed until stiff peaks form.
- Use whisk to mix together vanilla pudding and milk. Let sit for 5 minutes.
- Fold whipped cream into pudding. Fill each pastry with cream. You will not use all of the filling.
Glaze
- Place whipping cream in a microwave safe bowl and cook in microwave on high heat until boiling, about 1 minute. Pour over chocolate chips. Let sit for 2-3 minutes. Whisk until smooth.
- Drizzle chocolate over tops of pastries as desired.