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.
I have fond memories baking these mini éclairs for family celebrations, and they always impress guests with their delicate flavor and appearance.
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 Baking these mini éclairs is a cherished family tradition that brings everyone together in the kitchen and at the table.
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
Calories 120, Total Fat 7 g, Carbohydrates 13 g, Protein 3 g per mini éclair
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These mini chocolate éclairs make an impressive dessert that is sure to delight at any occasion.
Common Recipe Questions
- → What is the best way to pipe the choux pastry?
Use a piping bag fitted with a 1/2-inch round tip to create 3-inch long strips spaced about an inch apart for even baking and uniform éclairs.
- → How do I know when the éclairs are baked properly?
The éclairs should puff up fully and develop a golden color. After baking, let them sit in the slightly open oven door for 5 minutes to prevent collapse.
- → Can I flavor the vanilla pastry cream differently?
Yes, infusions like coffee or orange zest can be added to the cream for added flavor complexity without altering texture.
- → What type of chocolate is best for the glaze?
Semisweet chocolate works well, but dark chocolate can be used for a richer, more intense finish.
- → How should I fill the éclairs without breaking them?
Pierce the bottom gently with a small tip or skewer before piping in the chilled pastry cream to avoid cracking the delicate shell.