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 have always loved making mini chocolate éclairs for special occasions because they impress guests and are surprisingly easy to prepare once you get the dough right.
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.
- Prepare 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.
- Make 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.
- Prepare Glaze:
- Place chocolate and butter in a bowl. Heat cream until steaming pour over chocolate and let sit 2 minutes. Stir until smooth.
- Assemble Éclairs:
- 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 My family always gathers around when I make these éclairs, sharing stories and eager for the first bite of the glossy chocolate treats.
Notes
For extra flavor infuse the pastry cream with coffee or orange zest. Use dark chocolate for a more intense glaze. Serve with fresh berries for a colorful presentation.
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.
Save Enjoy these mini chocolate éclairs as an elegant dessert that combines classic French pastry techniques with approachable flavors.
Recipe FAQs
- → What pastry is used for these éclairs?
A classic choux pastry is used, which is light, airy, and puffed to create the shell that holds the filling.
- → How is the vanilla cream prepared?
The vanilla cream is made by cooking milk infused with vanilla with egg yolks, sugar, and cornstarch until thick, then finished with butter for smoothness.
- → Can I use different chocolate for the glaze?
Yes, dark chocolate can replace semisweet for a richer, more intense glaze.
- → How should the éclairs be assembled?
Once cooled, poke a hole in the bottom and fill with chilled vanilla cream using a piping bag, then dip the top in chocolate glaze.
- → Are these suitable for a vegetarian diet?
Yes, all ingredients used comply with a vegetarian diet, including dairy and eggs.