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.
This recipe reminds me of the first time I brought these mini éclairs to a family gathering; everyone was delighted by the elegant flavors and beautiful presentation.
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.
- Make Dough:
- In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil over medium heat. 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 the oven, crack the door, and let éclairs sit for 5 minutes. Cool completely on a rack.
- Prepare Pastry Cream:
- Heat milk and vanilla in a saucepan until steaming. In a bowl, whisk egg yolks, sugar, and cornstarch until pale. 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. 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. Dip tops of filled éclairs into the chocolate glaze. Arrange in a row on a serving platter. Chill until glaze sets.
Save These mini éclairs have become a favorite at family celebrations, bringing smiles and requests for seconds every time.
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
Save With these simple steps and tips, you'll have beautiful and delicious mini éclairs sure to impress every time.
Recipe Guide
- → What is the best way to pipe the choux pastry?
Use a piping bag fitted with a 1/2-inch round tip to pipe 3-inch strips with 1-inch spacing on the baking sheet for even baking.
- → How can I make the vanilla cream smooth and thick?
Whisk egg yolks, sugar, and cornstarch until pale, then gradually mix in hot milk while stirring constantly until cooked to a thick, creamy consistency.
- → How do I achieve a glossy chocolate glaze?
Heat heavy cream until steaming, pour over chopped semisweet chocolate and butter, let sit 2 minutes, then stir gently until smooth and shiny.
- → Can these éclairs be prepared in advance?
Yes, you can bake the choux and prepare the cream ahead, then assemble and glaze just before serving to keep them fresh.
- → What variations can enhance the flavor?
Try infusing the pastry cream with coffee or orange zest, or use dark chocolate for a richer glaze option.