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 is one of my favorite desserts to prepare when entertaining guests because they always impress and disappear quickly.
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 the oven:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Make choux 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 to 2 minutes.
- Dry the 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 éclairs:
- 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 éclairs:
- Bake for 20 to 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 to 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 éclairs:
- 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 This recipe often brings my family together as we enjoy making and sharing these delightful treats during holidays.
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
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These mini chocolate éclairs are the perfect balance of rich and light making them an irresistible dessert option.
Questions & Answers
- → What is the key to perfect choux pastry?
Ensuring the dough is cooked properly on the stovetop until it pulls away from the pan helps create a stable base that puffs well during baking.
- → How can I make the pastry cream smooth and thick?
Whisk the egg yolks, sugar, and cornstarch well before gradually adding hot milk, then cook while whisking until it thickens and bubbles.
- → Can I prepare the éclairs in advance?
Yes, the parts can be made ahead. Store the baked choux and chilled cream separately and assemble just before serving for best results.
- → Why should I pierce the éclairs before filling?
Piercing creates a small opening to pipe the filling inside without damaging the delicate pastry structure.
- → How do I achieve a glossy chocolate glaze?
Gently heating cream and mixing it with chopped chocolate and butter creates a smooth, shiny coating perfect for dipping.