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 has become my favorite for dessert parties because it looks impressive yet is surprisingly manageable to make.
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.
- 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 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.
- Prepare Pastry Cream:
- Heat milk and vanilla in a saucepan until steaming. In a bowl whisk egg yolks sugar and cornstarch until pale.
- Combine 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.
- Add Butter:
- 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:
- Dip tops of filled éclairs into the chocolate glaze. Arrange in a row on a serving platter. Chill until glaze sets.
Save Making these éclairs reminds me of baking with my family during holidays when everyone eagerly awaits the first bite.
Notes
For extra flavor infuse the pastry cream with coffee or orange zest. Use dark chocolate for a more intense glaze. Serve with fresh berries for a colorful presentation.
Required Tools
Saucepan Mixing bowls Whisk Piping bags with small round tips Baking sheet and parchment paper Cooling rack
Nutritional Information
Calories 120 Total Fat 7 g Carbohydrates 13 g Protein 3 g per mini éclair
Save These mini éclairs are an elegant treat that will impress your guests with minimal effort.
Recipe Guide
- → How do I achieve a glossy chocolate glaze?
Gently heat cream until steaming, pour over chopped chocolate and butter, let sit for two minutes, then stir until smooth and glossy.
- → What is the best way to pipe éclairs evenly?
Use a piping bag fitted with a 1/2-inch round tip and pipe 3-inch long strips spaced about an inch apart for uniform shapes.
- → How can I make the vanilla cream thicker?
Cook the custard over medium heat while whisking constantly until it thickens and bubbles before removing from heat.
- → Can I prepare the pastry cream in advance?
Yes, chill the vanilla cream well covered to prevent skin formation and fill éclairs when ready to serve.
- → Are these éclairs suitable for vegetarians?
Yes, these treats contain no meat products but include dairy, eggs, and wheat gluten.