i'm looking for a recipe for mini chocolate eclairs.

Here is Alton Brown's recipe for pate a choux (the dough that is used to make eclairs, creme puffs, and profiteroles)

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_20682,00.html?rsrc=search

and here is Emeril's recipe:

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_30595,00.html?rsrc=search

You can pipe the eclairs any size you want.

Make your favorite vanilla custard or pastry cream for the filling and ice with chocolate poured fondant/chocolate roll icing/chocolate ganache for a "traditional" eclair or with a mocha, coffee, or even caramel icing for other variations on the eclair.

Here is Emeril's pastry cream recipe:

PASTRY CREAM:
5 large egg yolks
3/4 cup cornstarch
2 1/2 cups heavy cream
1 1/2 cups sugar

In a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream. Whisk to blend well. Set aside. Combine the remaining 1 1/2 cups cream and sugar in a large heavy-bottomed saucepan over medium heat. Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes. Slowly add the egg yolk mixture, whisking constantly and cook until it thickens, about 5 minutes. Be forewarned: the mixture will break. Don't be alarmed. Pour it into a glass bowl. Press a piece of plastic wrap down over the surface of the mixture to prevent a skin from forming. Let cool completely at room temperature. When cooled pour the mixture into the bowl of an electric mixer fitted with a wire whip. Beat at a medium speed to combine the mixture. If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture. Whip until you have a thick and creamy custard. Yield: about 2 cups


I also found this recipe for "Mini Strawberry Eclairs" at www.epicurious.com I haven't made it but it sounds interesting.

http://www.epicurious.com/recipes/recipe_views/views/1689