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–+ servings
Mini Éclairs

Mini Éclairs

150kcal
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Prep 30 minutes
Cook 25 minutes
Refrigeration Time 30 minutes
Total 1 hour 25 minutes
These mini éclairs are a delightful pastry filled with whipped cream and chocolate glaze, elevating any dessert occasion.
Servings 12 pieces
Course Dessert
Cuisine French

Ingredients

For the Choux Pastry
  • 1 cup Unsalted butter adds rich flavor to the pastry dough
  • 1 cup Water helps form the dough and steam during baking
  • 1 cup All-purpose flour gives structure to your mini éclairs
  • 1/4 teaspoon Salt enhances the overall flavor of the pastry
  • 4 large Eggs provide moisture and create that light, airy texture
For the Whipped Cream Filling
  • 1 cup Heavy cream ensures a rich and creamy filling
  • 1/4 cup Powdered sugar sweetens the cream while keeping it fluffy
  • 1 teaspoon Vanilla extract infuses a delightful aromatic flavor
For the Chocolate Glaze
  • 1 cup Semi-sweet chocolate chips melt beautifully for a decadent topping
  • 2 tablespoons Unsalted butter adds shine and smoothness to the glaze

Equipment

  • Baking sheet
  • Parchment paper
  • medium saucepan
  • Mixing bowl
  • Piping bag
  • Microwave-safe bowl

Method

How to Make Mini Éclairs
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Boil the butter and water in a medium saucepan over medium heat until the butter is completely melted.
  3. Mix in the flour and salt quickly once the mixture reaches a boil, stirring vigorously until it forms a ball.
  4. Cool the mixture slightly before adding the eggs, mixing in each egg one at a time until smooth.
  5. Pipe the choux pastry into small lines, about 2–3 inches long, onto the prepared baking sheet.
  6. Bake in your preheated oven for 20–25 minutes, avoiding opening the oven door.
  7. Cool the éclairs completely on a wire rack.
  8. Whip the heavy cream until soft peaks form, then gradually add powdered sugar and vanilla extract.
  9. Slit the side of each cooled éclair and fill it with the whipped cream.
  10. Melt the chocolate chips with butter in a microwave-safe bowl until smooth.
  11. Dip the tops of each éclair into the melted chocolate glaze.
  12. Refrigerate the dipped éclairs for about 30 minutes to set the glaze.
  13. Serve your mini éclairs either chilled or at room temperature.

Nutrition

Serving1pieceCalories150kcalCarbohydrates15gProtein2gFat10gSaturated Fat6gPolyunsaturated Fat0.5gMonounsaturated Fat3gCholesterol40mgSodium100mgPotassium50mgSugar5gVitamin A200IUCalcium20mgIron0.5mg

Notes

Dust with powdered sugar for an elegant touch.

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