Mini Chocolate Eclairs
Indulge in the irresistible charm of homemade Mini Chocolate Eclairs, a bite-sized take on the classic French pastry! These delightful treats feature golden, airy choux pastry shells filled with luscious vanilla pastry cream and topped with a rich, glossy chocolate glaze. Perfectly portioned for easy snacking or entertaining, these mini desserts are as elegant as they are delicious. With a combination of simple techniques—like crafting a smooth choux dough, tempering eggs for the pastry cream, and melting chocolate to perfection—this recipe is both approachable and rewarding. Whether you’re hosting an upscale gathering or treating yourself to a decadent dessert, these Mini Chocolate Eclairs promise to impress with every creamy, chocolatey bite!
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Ingredients
- 240 ml Water
- 115 g Unsalted butter
- 1 tsp Salt
- 140 g All-purpose flour
- 4 pieces Large eggs
- 500 ml Whole milk
- 100 g Granulated sugar
- 30 g Cornstarch
- 4 pieces Large egg yolks
- 2 tsp Vanilla extract
- 120 g Dark chocolate, chopped
- 120 ml Heavy cream
Directions
Step 1
Preheat your oven to 200°C (400°F) and line two baking sheets with parchment paper.
Step 2
In a medium saucepan, combine the water, butter, and salt. Heat over medium heat until the butter melts and the mixture comes to a rolling boil.
Step 3
Reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan, about 2-3 minutes.
Step 4
Transfer the dough to a mixing bowl and let cool for 5 minutes.
Step 5
Beat in the eggs one at a time, fully incorporating each egg before adding the next. The dough should be smooth and glossy.
Step 6
Transfer the dough to a piping bag fitted with a medium round tip. Pipe 3-inch strips onto the prepared baking sheets, spacing them about 2 inches apart.
Step 7
Bake in the preheated oven for 20-25 minutes until the eclairs are puffed and golden brown. Turn off the oven, crack the door open slightly, and let the eclairs cool inside for 10 minutes to prevent collapse.
Step 8
For the pastry cream, heat the milk in a medium saucepan over medium heat until it begins to steam (do not boil).
Step 9
In a bowl, whisk together the sugar, cornstarch, and egg yolks until pale and smooth.
Step 10
Gradually pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
Step 11
Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened, about 2-3 minutes.
Step 12
Remove from heat and stir in the vanilla extract. Transfer the pastry cream to a bowl, cover with plastic wrap (pressing the wrap directly onto the surface), and let cool completely.
Step 13
For the chocolate glaze, heat the cream in a small saucepan until it just begins to simmer. Remove from heat and pour over the chopped chocolate in a bowl. Let sit for 2 minutes, then stir until smooth and glossy.
Step 14
To assemble, use a skewer or small knife to create a hole at one end of each eclair. Pipe the pastry cream into the holes using a piping bag until filled.
Step 15
Dip the tops of the filled eclairs into the chocolate glaze, allowing any excess to drip off. Place on a wire rack to set.
Step 16
Serve immediately or refrigerate in an airtight container for up to 24 hours. Enjoy your mini chocolate eclairs!
Nutrition Facts
| Serving size | 1666.5 grams (1666.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3737 |
| Total Fat 231.70g | 297% |
| Saturated Fat 126.50g | 633% |
| Polyunsaturated Fat 0.60g | |
| Cholesterol 1917mg | 639% |
| Sodium 2966mg | 129% |
| Total Carbohydrate 338.80g | 123% |
| Dietary Fiber 12.50g | 45% |
| Total Sugars 155.40g | |
| Protein 72.90g | 146% |
| Vitamin D 459IU | 2295% |
| Calcium 962mg | 74% |
| Iron 27mg | 149% |
| Potassium 1990mg | 42% |
Source of Calories