Mini Eclairs
Indulge in bite-sized perfection with these homemade Mini Eclairs, featuring a light and airy choux pastry filled with velvety vanilla pastry cream and topped with a rich, glossy chocolate glaze. This classic French dessert is surprisingly achievable, with step-by-step preparation of the golden shells and creamy filling. The contrasting textures—fluffy, crisp pastry paired with luscious cream—make each bite utterly irresistible. Perfect for a party platter or as an elegant treat, these mini eclairs are as delightful to serve as they are to savor. With just 45 minutes of prep, you'll be creating a bakery-quality dessert right in your own kitchen. Keywords: Mini Eclairs recipe, choux pastry, vanilla pastry cream, chocolate glaze, French dessert, easy baking recipe.
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Recipe Information
Ingredients
- 125 ml Water
- 55 grams Unsalted butter
- 1 pinch Salt
- 70 grams All-purpose flour
- 2 large Eggs
- 250 ml Whole milk
- 1 or 1 tsp vanilla extract Vanilla bean
- 50 grams Granulated sugar
- 3 Egg yolks
- 20 grams Cornstarch
- 100 grams Bittersweet chocolate
- 100 ml Heavy cream
Instructions
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
Bring the water, salt, and butter to a boil in a medium saucepan. Remove from heat and add flour all at once, stirring vigorously until the mixture forms a ball.
Return to heat and stir for 1-2 minutes to dry the dough slightly. Transfer to a bowl and allow to cool for 5 minutes.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. The dough should be smooth and glossy.
Transfer the choux pastry dough to a piping bag fitted with a 1/2-inch round tip. Pipe 3-inch logs onto the prepared baking sheet, leaving space between each.
Bake for 10 minutes, then reduce temperature to 180°C (350°F) and bake for an additional 20 minutes until golden and crisp. Turn off the oven and leave the eclairs inside with the door slightly ajar for 10 minutes.
To make the pastry cream, heat the milk and vanilla (bean or extract) in a saucepan over medium heat until just boiling.
In a separate bowl, whisk together sugar, egg yolks, and cornstarch until pale and thick. Gradually pour in hot milk, whisking constantly.
Return the mixture to the pan and cook over medium heat, stirring constantly, until thickened. Remove from heat and strain through a sieve. Cool completely.
Slice the tops off the cooled eclairs and fill the bases with pastry cream using a spoon or piping bag.
For the glaze, melt chocolate and cream in a heat-resistant bowl set over simmering water, stirring until smooth.
Dip the tops of the eclair shells into the chocolate glaze and place on top of the filled bases.
Refrigerate the eclairs until ready to serve.
Nutrition Facts
Calories |
2283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.5 g | 184% | |
| Saturated Fat | 79.3 g | 396% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1178 mg | 393% | |
| Sodium | 476 mg | 21% | |
| Total Carbohydrate | 197.8 g | 72% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 112.0 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 545 mg | 42% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1259 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
