Mini Eclairs

Indulge in the irresistible charm of Mini Eclairs, the perfect bite-sized dessert packed with classic French flair. These delicate treats start with light and airy choux pastry, piped into petite logs and baked to golden perfection. Each eclair is filled with velvety vanilla pastry cream made with real vanilla bean for a luxuriously smooth center. A glossy bittersweet chocolate glaze completes these elegant delights, balancing sweetness with a touch of decadence. Perfect for parties, special occasions, or an afternoon indulgence, these Mini Eclairs are a show-stopping addition to any dessert table. With just 45 minutes of prep time and a recipe yielding 15 servings, these handmade treats are as impressive as they are achievable.

Nutriscore Rating: 54/100

Prep Time:45 mins

Cook Time:45 mins

Total Time:90 mins

Servings: 15

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

Directions

Step 1

Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.

Step 2

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.

Step 3

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.

Step 4

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. The dough should be smooth and glossy.

Step 5

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.

Step 6

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.

Step 7

To make the pastry cream, heat the milk and vanilla (bean or extract) in a saucepan over medium heat until just boiling.

Step 8

In a separate bowl, whisk together sugar, egg yolks, and cornstarch until pale and thick. Gradually pour in hot milk, whisking constantly.

Step 9

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.

Step 10

Slice the tops off the cooled eclairs and fill the bases with pastry cream using a spoon or piping bag.

Step 11

For the glaze, melt chocolate and cream in a heat-resistant bowl set over simmering water, stirring until smooth.

Step 12

Dip the tops of the eclair shells into the chocolate glaze and place on top of the filled bases.

Step 13

Refrigerate the eclairs until ready to serve.

Nutrition Facts

Serving size	936 grams (936.0g)

Amount per serving	% Daily Value*
Calories	2283

Total Fat 143.50g	184%
Saturated Fat 79.30g	397%
Polyunsaturated Fat 0.30g
Cholesterol 1178mg	393%
Sodium 476mg	21%
Total Carbohydrate 197.80g	72%
Dietary Fiber 9.10g	33%
Total Sugars 112.00g
Protein 41.70g	83%

Vitamin D 250IU	1252%
Calcium 545mg	42%
Iron 18mg	102%
Potassium 1259mg	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.

Source of Calories

Fat: 57.4%

Protein: 7.4%

Carbs: 35.2%