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.
This recipe has become a favorite at family gatherings–everyone loves the creamy filling and shiny chocolate topping.
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.
- Mix 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 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. 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:
- 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 Making these éclairs has become a joyful ritual with my family, who eagerly waits to taste the creamy filling and glossy glaze.
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 per mini éclair. Total Fat: 7 g. Carbohydrates: 13 g. Protein: 3 g.
Save Enjoy these delicate éclairs fresh for the best texture and flavor.
Recipe Questions & Answers
- → What is the best way to pipe the éclairs?
Use a piping bag fitted with a 1/2-inch round tip to pipe 3-inch strips evenly spaced on a parchment-lined baking sheet for best puffing.
- → How do I make the vanilla pastry cream smooth?
Whisk the egg yolks, sugar, and cornstarch thoroughly before gradually adding hot milk, then cook while whisking gently until thickened.
- → Can the chocolate glaze be prepared in advance?
Yes, the glaze can be made ahead and reheated gently to retain a smooth texture before dipping the éclairs.
- → How should éclairs be stored after assembly?
Store assembled éclairs in the refrigerator to keep the cream cold and the chocolate glaze set until serving.
- → Are there flavor variations recommended?
Consider infusing the pastry cream with coffee or orange zest and using dark chocolate for a deeper glaze flavor.