Pin This Delicate, bite-sized éclairs filled with smooth vanilla pastry cream and topped with a glossy chocolate glaze—perfect for sharing or as a show-stopping dessert platter.
I first made these mini éclairs for a family gathering and they disappeared within minutes, everyone loved the balance of texture and flavor.
Ingredients
- Choux Pastry: 1/2 cup (120 ml) water, 1/2 cup (120 ml) whole milk, 1/2 cup (115 g) unsalted butter cubed, 1 tbsp (12 g) granulated sugar, 1/2 tsp salt, 1 cup (125 g) all-purpose flour, 4 large eggs
- Vanilla Pastry Cream: 2 cups (480 ml) whole milk, 1/2 cup (100 g) granulated sugar, 1 vanilla bean split and scraped (or 2 tsp vanilla extract), 4 large egg yolks, 1/4 cup (30 g) cornstarch, 2 tbsp (30 g) unsalted butter
- Chocolate Glaze: 4 oz (115 g) semisweet chocolate chopped, 1/3 cup (80 ml) heavy cream, 1 tbsp (14 g) unsalted butter
Instructions
- Preheat Oven:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare Dough:
- In a saucepan combine water, milk, butter, sugar, and salt. Bring to a boil over medium heat.
- Add Flour:
- Remove from heat. Add flour all at once and stir vigorously until a dough forms and pulls away from the sides about 1 2 minutes.
- Dry Dough:
- Return the pan to medium heat stirring constantly for 2 more minutes to dry the dough slightly.
- Cool and Add Eggs:
- Transfer dough to a mixing bowl. Let cool 5 minutes. Beat in eggs one at a time mixing well after each until the dough is smooth and glossy.
- Pipe Dough:
- Transfer dough to a piping bag fitted with a 1/2-inch (1.25 cm) round tip. Pipe 3-inch (7.5 cm) long strips onto the prepared sheet spacing 1 inch apart.
- Bake:
- Bake for 20 22 minutes until puffed and golden. Turn off oven, crack the door, and let éclairs sit for 5 minutes. Cool completely on a rack.
- Make Pastry Cream:
- Heat milk and vanilla in a saucepan until steaming. In a bowl whisk egg yolks, sugar, and cornstarch until pale.
- Combine Mixtures:
- Gradually whisk hot milk into yolk mixture then return to saucepan. Cook over medium heat whisking constantly until thick and bubbling about 2 3 minutes.
- Finish Cream:
- Remove from heat whisk in butter. Cover with plastic wrap touching the surface. Chill until cold.
- Make Glaze:
- Place chocolate and butter in a bowl. Heat cream until steaming pour over chocolate and let sit 2 minutes. Stir until smooth.
- Assemble:
- Pierce the bottom of each éclair with a small tip. Pipe chilled pastry cream inside until filled.
- Glaze Pastries:
- Dip tops of filled éclairs into the chocolate glaze. Arrange in a row on a serving platter. Chill until glaze sets.
Pin This My family loves gathering around to enjoy these éclairs especially during holidays when we share stories and laughter.
Required Tools
Saucepan, Mixing bowls, Whisk, Piping bags with small round tips, Baking sheet and parchment paper, Cooling rack
Allergen Information
Contains eggs, dairy (milk, butter, cream), and wheat (gluten). May contain traces of nuts if chocolate is processed in shared facilities. Always double-check ingredient labels if you have allergies.
Nutritional Information
Per mini éclair: Calories 120, Total Fat 7 g, Carbohydrates 13 g, Protein 3 g
Pin This These mini éclairs make an elegant dessert centerpiece that everyone will remember.
Recipe FAQ
- → What type of dough is used for Mini Chocolate Éclairs?
Choux pastry dough is used, which is baked until puffed and golden to create a light, crisp shell.
- → How is the vanilla filling prepared?
A creamy custard is made by cooking egg yolks with sugar, milk, vanilla, and cornstarch until thickened, then chilled before piping.
- → What is the best way to apply the chocolate glaze?
The glaze is poured over chopped semisweet chocolate mixed with warm cream and butter, stirred smooth and dipped atop the filled pastries.
- → Can these éclairs be made ahead of time?
Yes, the components can be prepared in advance and assembled just before serving to maintain freshness.
- → Are there any tips for piping the choux dough?
Use a piping bag with a small round tip and pipe 3-inch strips spaced apart for even baking and shape.