Description
Mini Éclairs are delightful French pastries made from choux pastry filled with cream and topped with chocolate glaze. These bite-sized treats are perfect for parties or as a sweet indulgence!
Ingredients
For the Choux Pastry:
1/2 cup (1 stick) unsalted butter
1 cup water
1 cup all-purpose flour
1/4 teaspoon salt
4 large eggs
For the Filling:
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
For the Chocolate Glaze:
1/2 cup semi-sweet chocolate chips
2 tablespoons unsalted butter
Instructions
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a saucepan over medium heat, melt butter with water and bring to a gentle boil.
3. Add flour and salt all at once. Stir vigorously until a smooth dough forms and pulls away from the pan.
4. Cook the dough for 1 minute, stirring constantly, then remove from heat and cool 5 minutes.
5. Add eggs one at a time, mixing well after each. Dough should be smooth and glossy.
6. Pipe small éclair shapes (about 2–3 inches) onto the prepared baking sheet.
7. Bake 20–25 minutes until puffed and golden. Cool completely before filling.
8. Whip heavy cream, powdered sugar, and vanilla to soft peaks. Keep chilled.
9. Slice éclairs lengthwise or poke holes in the bottoms; pipe/spoon cream inside.
10. Melt chocolate chips with butter until smooth; glaze tops. Let set before serving.
Notes
For crispier shells, cool the baked éclairs in the oven with the door slightly open for 5–10 minutes.
Make-ahead tip: bake shells 1 day in advance and fill just before serving for best texture.
Storage: filled éclairs keep refrigerated up to 2 days; unfilled shells keep airtight 1 day.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 34 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 85 mg