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 have always been my go-to for impressing guests with little effort but big impact.
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.
- Combine Ingredients:
- In a saucepan, combine water , milk , butter , sugar , and salt . Bring to a boil over medium heat.
- Make Dough:
- 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.
- Mix 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.
- Make Pastry Cream:
- Heat milk and vanilla in a saucepan until steaming. In a bowl, whisk egg yolks, sugar, and cornstarch until pale.
- Cook Cream:
- 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.
- Prepare Glaze:
- Place chocolate and butter in a bowl. Heat cream until steaming, pour over chocolate, and let sit 2 minutes. Stir until smooth.
- Assemble Éclairs:
- Pierce the bottom of each éclair with a small tip. Pipe chilled pastry cream inside until filled.
- Glaze Éclairs:
- Dip tops of filled éclairs into the chocolate glaze. Arrange in a row on a serving platter. Chill until glaze sets.
Save Sharing these éclairs always brings smiles at family gatherings; they're a guaranteed hit with both kids and adults.
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 Enjoy making these delightful mini éclairs that bring a touch of French patisserie to your kitchen.
Recipe FAQ
- → What type of pastry is used for these éclairs?
Choux pastry is used, known for its light and airy texture that puffs up during baking.
- → How is the vanilla filling prepared?
The vanilla custard is made by heating milk with vanilla bean, then whisking into egg yolks and stirring until thickened, producing a smooth cream.
- → Can I use a different chocolate for the glaze?
Yes, dark chocolate can be used for a richer, more intense glaze flavor.
- → How do I pipe the pastry cream into the éclairs?
Pierce the bottom of each éclair with a small tip and gently pipe the chilled vanilla cream inside until filled.
- → What is the recommended baking temperature for the choux pastry?
Bake at 400°F (200°C) until the pastry is puffed and golden brown, typically around 20–22 minutes.