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.
Making these mini chocolate éclairs was a delightful experience that brought joy to my family gatherings every time.
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.
- Prepare Dough:
- In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil over medium heat.
- Add Flour:
- 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.
- Dry Dough:
- Return the pan to medium heat, stirring constantly for 2 more minutes to dry the dough slightly.
- Cool and Beat Eggs:
- Transfer dough to a mixing bowl. Let cool 5 minutes. Beat in eggs one at a time, mixing well after each, until dough is smooth and glossy.
- Pipe Strips:
- 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 oven, crack 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.
- Combine and Cook:
- 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.
- Finish Cream:
- Remove from heat whisk in butter. Cover with plastic wrap touching 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:
- Pierce bottom of each éclair with a small tip. Pipe chilled pastry cream inside until filled.
- Glaze:
- Dip tops of filled éclairs into chocolate glaze. Arrange in a row on a serving platter. Chill until glaze sets.
Save Baking and enjoying these éclairs with my family has created sweet memories that linger long after dessert is finished.
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 
With these tips and careful preparation, your mini chocolate éclairs will impress every time.
Recipe FAQs
- → What type of chocolate works best for the glaze?
Semisweet chocolate provides a balanced sweetness and glossy finish, but dark chocolate can be used for a richer flavor.
- → How long should the pastry cream be chilled before filling?
Chill the pastry cream until it is completely cold and set, usually a few hours, to ensure it holds shape inside the éclairs.
- → Can the éclairs be prepared ahead of time?
Yes, both the shells and filling can be made in advance. Assemble and glaze just before serving for best texture.
- → What is the best way to pipe the choux dough?
Use a piping bag fitted with a 1/2-inch round tip, piping 3-inch long strips evenly spaced on parchment paper.
- → Are there variations to enhance flavor?
Consider infusing the pastry cream with coffee or orange zest, or using dark chocolate glaze for added depth.