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 enjoy making these mini éclairs because they impress guests and bring back fond memories of French patisseries.
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. Return the pan to medium heat stirring constantly for 2 more minutes to dry the dough slightly.
- Prepare dough:
- 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 and bake:
- 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 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. 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 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 These mini éclairs are always a hit at family gatherings, often disappearing within minutes.
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
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.
Save This recipe guarantees a delicious treat perfect for any occasion.
Recipe FAQs
- → 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 long strips with 1 inch spacing for even baking.
- → How can I ensure the pastry cream is smooth?
Whisk the egg yolks, sugar, and cornstarch until pale, then gradually add hot milk while whisking to prevent lumps before cooking.
- → What type of chocolate works best for the glaze?
Semisweet chocolate provides a balanced sweetness, but dark chocolate can be used for a richer, more intense glaze.
- → How do I avoid the éclairs collapsing after baking?
Allow éclairs to sit in the turned-off oven with the door cracked for 5 minutes, then cool completely on a rack to maintain structure.
- → Can the vanilla pastry cream be flavored differently?
Yes, adding coffee or orange zest infuses additional flavor, creating delightful variations on the classic cream.