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 first made these mini éclairs to impress my friends at a dinner party and they were a huge hit everyone asked for the recipe.
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 Beat 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 Mixtures:
- 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.
- Finish Cream:
- 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 and Chill:
- Dip tops of filled éclairs into the chocolate glaze. Arrange in a row on a serving platter. Chill until glaze sets.
Save My family especially enjoys these éclairs during holidays when we can all gather for dessert.
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
Save These mini chocolate éclairs bring a perfect blend of textures and flavors sure to impress any dessert lover.
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 strips spaced 1 inch apart for even baking and uniform éclairs.
- → How do I ensure the pastry cream is smooth without lumps?
Gradually whisk the hot milk into the egg yolk mixture and cook gently, stirring constantly until thickened, then strain if needed.
- → Can I prepare the chocolate glaze ahead of time?
Yes, prepare the glaze and keep it warm or gently reheat before dipping the éclairs to maintain a smooth, shiny finish.
- → What is the ideal baking temperature and time?
Bake in a preheated 400°F (200°C) oven for 20-22 minutes until the éclairs are puffed and golden brown.
- → How can I customize the flavors of the filling or glaze?
Infuse the pastry cream with coffee or orange zest, or use dark chocolate for a richer glaze variation.