Save 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.
These mini éclairs were a huge hit at our last family gathering and quickly disappeared from the dessert tray.
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
- Step 1:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2:
- In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil over medium heat.
- Step 3:
- 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.
- Step 4:
- Return the pan to medium heat, stirring constantly for 2 more minutes to dry the dough slightly.
- Step 5:
- 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.
- Step 6:
- 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.
- Step 7:
- Bake for 20 22 minutes until puffed and golden. Turn off the oven, crack the door, and let éclairs sit for 5 minutes. Cool completely on a rack.
- Step 8:
- For the pastry cream Heat milk and vanilla in a saucepan until steaming. In a bowl, whisk egg yolks, sugar, and cornstarch until pale.
- Step 9:
- 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.
- Step 10:
- Remove from heat whisk in butter. Cover with plastic wrap (touching the surface). Chill until cold.
- Step 11:
- For the glaze Place chocolate and butter in a bowl. Heat cream until steaming, pour over chocolate, and let sit 2 minutes. Stir until smooth.
- Step 12:
- To assemble Pierce the bottom of each éclair with a small tip. Pipe chilled pastry cream inside until filled.
- Step 13:
- Dip tops of filled éclairs into the chocolate glaze. Arrange in a row on a serving platter. Chill until glaze sets.
Save Our family loves gathering around the kitchen making these éclairs together, turning baking into a fun bonding experience.
Additional Tips
For a unique twist, try adding coffee or orange zest to the pastry cream to enhance the flavor.
Serving Suggestions
Serve with fresh berries or a dusting of powdered sugar for a colorful and elegant presentation.
Storage and Shelf Life
Store éclairs in an airtight container in the refrigerator and consume within 2 days for best freshness.
Save These mini chocolate éclairs add a sophisticated touch to any dessert table and are as delicious as they look.
Recipe Questions & Answers
- → What is the best way to pipe the choux pastry?
Use a piping bag fitted with a 1/2-inch round tip to form 3-inch long strips spaced an inch apart for even baking and puffing.
- → How do I know when the éclairs are perfectly baked?
When they are puffed up, golden brown, and sound hollow when tapped, they are ready. Let them rest in the oven with the door slightly open for best texture.
- → How is the vanilla pastry cream thickened?
The cream is thickened by whisking egg yolks, sugar, and cornstarch, then cooking with milk and vanilla until bubbling and thick.
- → Can I substitute dark chocolate for the glaze?
Yes, dark chocolate can be used for a richer, more intense chocolate flavor in the glaze.
- → What are good flavor variations for the filling?
Infusing the pastry cream with coffee, orange zest, or other natural extracts adds unique flavor twists to the classic vanilla base.
- → How should I store the finished éclairs?
Keep them refrigerated in an airtight container to maintain freshness and glaze texture, but consume within 2 days for best taste.