Pin 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 always loved surprising my family with these mini chocolate éclairs because they feel like a special treat that anyone can enjoy.
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:
- 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.
- Cool and Beat:
- 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:
- 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.
- 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.
- 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. Dip tops of filled éclairs into the chocolate glaze. Arrange in a row on a serving platter. Chill until glaze sets.
Pin This recipe always brings my family together especially when we enjoy the éclairs fresh on holidays and special occasions.
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
Pin These mini chocolate éclairs are sure to impress and delight anyone with a sweet tooth.
Recipe FAQ
- → What type of chocolate works best for the glaze?
Semisweet chocolate provides a balanced sweetness and glossy finish, but dark chocolate can be used for a richer, more intense flavor.
- → How can I make the pastry cream smooth and lump-free?
Whisk the egg yolks and cornstarch thoroughly before gradually adding hot milk, then cook while stirring constantly until thickened to ensure a smooth cream.
- → Can the éclairs be frozen after assembly?
It's best to freeze unfilled choux pastry and prepare the filling fresh; assembled éclairs may lose glaze texture upon freezing.
- → What is the best way to pipe the choux dough?
Use a piping bag fitted with a 1/2-inch round tip and pipe strips about 3 inches long, spaced evenly on parchment paper.
- → How do I achieve a glossy chocolate glaze?
Combine chopped chocolate with warm cream and butter, letting sit briefly before stirring to a smooth, shiny consistency for dipping.