Mini eclairs are a tasty, cute snack - and they're easy to make at home! Here's how to make mini chocolate eclairs ... and other versions!
These little moments of delight are miniature versions of the classic eclairs.
They start out with a mini choux pastry shell, filled with your choice of filling (more on that in a minute!), dipped in a rich chocolate ganache.
They may be small eclairs, but they’re big on taste, and are an impressive dessert option for holidays, dinner parties, or just for the hell of it!
The good nenws?
The perfect chocolate eclairs are shockingly easy to make - you don’t need to be a practiced pastry chef to pull it off!
Let’s get to it!
Sure, most mini eclair recipes include the filling... but there are SO many possibilities to choose from! I’ll get to that in a minute.
As far as the main recipes, you only need a handful of ingredients for the pastry and glaze, all of which should be easy to find in any grocery store.
You will need:
All purpose flour
Semi sweet chocolate
As for the fillings, that really needs its own discussion section ...
Mini Eclair Fillings
Whether you like a rich Bavarian custard cream, traditional Crème pâtissière, or just vanilla pudding, you have a ton of options when to comes to filling your mini Eclairs.
Pick one for your whole batch, or mix and match 2 or more fillings!
Some ideas and details for you:
You can use Cool Whip or even aerosolized whipped cream if you like, but for the best results, I recommend doing a Stabilized Whipped Cream for this use.
It won’t “melt” / break after piping. Not only will it hold its shape, the lack of weeping = no soggy pastries!
Both are basically super rich, chocolately whipped cream type fillings.
Pastry cream - AKA Crème pâtissière is a pretty standard filling for chocolate eclairs, whether full sized or mini.
My base Pastry Cream is super easy to make, and can be flavoured with anything from vanilla extract - or a vanilla bean - to coffee, flavor oils, and even liqueurs.
My Chocolate Pastry Cream can be made with either chocolate bars or chocolate chips, using milk chocolate, dark chocolate, or even white chocolate.
Need an even easer option? Whip up a box of your favourite pudding mix.
You don’t always need to use the ~ finest ingredients ~ to make something tasty and satisfying!
Want a creamy filling, but also a hit of fruit flavour?
Any of my traditional mousse recipes work well as mini eclair fillings:
... Just scoop into a piping bag and go!
How to Make Mini Chocolate Eclairs
The full recipe is in the recipe card at the end of this post. This is a pictorial walk through with additional information.
Preheat oven to 425°F (220°C). Line a large baking sheet (or 2 baking sheets!) with parchment paper or a nonstick silicone mat.
It’s very important to not grease the pan - it will cause the pastries to flatten!
Combine water, butter, sugar, and salt in a medium saucepan, heat to a rolling boil over high or medium-high heat.
Reduce heat to medium heat, return saucepan to stove top.
Cook for another minute or so - stirring constantly - until the dough comes together, leaving the sides of the pan.
Transfer dough to the bowl of a stand mixer. Using the paddle attachment, beat the dough for a minute or so to allow it to cool slightly.
Note: You can use a hand mixer and a large bowl, if you don’t have a stand mixer.
With the mixer set to medium speed, add egg mixture to mixing bowl a little at a time, allowing eggs to fully incorporate into the dough before adding more.
It may look like a separating mess, but I promise it will come together!
It’ll be soft and a bit sticky, but more or less be able to hold its shape.
Pipe and Bake
If you’d like, you can fit your pastry bag with a large round tip or star tip.
Note: I generally don’t bother with a piping tip, and just cut the end off my piping bag after the dough is in it!
Spoon your choux dough into a Large Pastry Bag, taking care to not create any large air pockets as you go.
Pipe out your pastry onto the lined baking sheet. Aim for little logs that are about 1" x 2" leaving 2" between logs.
Use a moistened finger to pat down any peaks of dough that may form as you finish piping each.
Once the bake time is over, crack the oven door open a few inches, turn the heat off, and allow the golden brown puffs to cool in the oven for at least 30 minutes.
This step allows the insides to dry out, providing a stronger structure to prevent collapse.
Once cook, you can either assemble your pastries right away, or transfer them to an airtight container until you’re ready to fill and assemble.
Chocolate Glaze & Assembly
Finely chop chocolate, place into a medium bowl, and put aside.
In a small saucepan, heat heavy cream to a boil, remove from heat.
Pour hot cream into the bowl of chocolate. Let sit for 3-5 minutes.
Starting in the middle of the bowl, slowly start stirring the chocolate and cream until all of the chocolate is melted and the cream has disappeared into it – it should be smooth.
Be sure to scrape down the sides of the bowl as you go, ensuring everything is well incorporated.
Note: The chocolate glaze can be made a day or two in advance and kept - covered - in the refrigerator - just warm in the microwave for 20-30 seconds when ready to use.
As shown: Use a paring knife to cut each pastry shell cut in half horizontally, and fill with your choice of pastry cream, pudding, or mousse.
Use the Bismack piping tip to punch small holes the end of each pastry, piping the filling in from there.
Once filled, dip the top of each pastry in chocolate glaze, chill until set.
If you’re not serving them right away, store them in an airtight container in the fridge until you’re ready to serve them.
I usually let them warm up a bit, before serving.
More Fancy Recipes
Planning for a special dinner, whether Valentine’s Day, a special date, or a fancy dinner party? Here are a few recipes to consider!
Balsamic Mushroom Baked Brie
Chocolate Dessert Ravioli
Clementine Mousse with ChampagneFancy Tea Sandwiches
How to Make Cream Puffs and Croquembouche
Mushroom Brie Turnovers
Mushroom & Goat Cheese Braid with Balsamic Glaze
Pepper Crusted Tuna with Wasabi Cream Sauce
Phyllo Crab Triangles
Savoury Tomato Shortcake
Shrimp & Artichoke Stuffed Mushrooms
Traditional Raspberry Mousse
White Chocolate Almond Amaretto Truffles
Wild Rice Stuffed Chicken Breast with Dijon Chive Cream Sauce
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- 1 cup Water
- ½ cup Unsalted Butter
- 1 teaspoon Sugar
- ½ teaspoon Salt
- 1 cup Flour
- 3 Large eggs
- 2 Large Egg whites
Glaze and Assembly
- 4 oz Semi sweet chocolate
- ½ cup Heavy Whipping Cream
- Filling of choice Whipped cream, pastry cream, pudding, etc - see post.
- Preheat oven to 425°F (220°C). Line 2 baking sheets with parchment paper or a nonstick baking sheet. It’s very important to not grease the pan - it will cause the pastries to flatten!
- Combine water, butter, sugar, and salt in a medium sauce pan, heat to a boil over high or medium high heat.
- Remove from heat, add flour, stirring until well incorporated.
- Reduce heat to medium, return saucepan to stove top. Cook for another minute or so - stirring constantly - until the dough comes together, leaving the sides of the pan.
- Transfer dough to the bowl of your mixer. Using the paddle attachment, beat the dough for a minute or so to allow it to cool slightly.
- Meanwhile, beat together eggs and egg whites in a small bowl.
- With the mixer set to medium, add egg mixture to dough a little at a time, allowing eggs to fully incorporate into the dough before adding more.It may look like a separating mess, but I promise it will come together!
- When all of the eggs are incorporated and the dough is smooth and shiny, it’s ready to pipe!It’ll be soft and a bit sticky, but more or less be able to hold its shape.
- Using a pastry bag with a medium/ large round or star tip, pipe out logs that are about 1" x 2" leaving 2" between logs.
- Use a moistened finger to pat down any peaks of dough that may form as you finish piping each.
- Bake for 12 minutes, then -WITHOUT opening the oven door - turn the temperature down to 350°F (180°C) and bake for another 20 minutes.
- Crack the oven door open a few inches, turn the heat off, and allow the puffs to cool in the oven for 30 minutes.
- This step allows the insides to dry out, providing a stronger structure to prevent collapse.
Chocolate Glaze & Assembly
- Finely chop chocolate, place into a glass mixing bowl, and put aside.
- In a small saucepan, heat heavy cream to a boil, remove from heat.
- Pour hot cream into the bowl of chocolate. Let sit for 3-5 minutes.
- Starting in the middle of the bowl, slowly start stirring the chocolate and cream until all of the chocolate is melted and the cream has disappeared into it – it should be smooth.Note: Glaze can be made a day or two in advance and kept - covered - in the refrigerator - just warm in the microwave for 20-30 seconds when ready to use.
- Fill a pastry bag with your choice of pastry cream, pudding, or mousse. Once puffs are completely cool, jam the tip of the pastry bag into the side of a puff, and fill!
- Dip the tops in chocolate glaze (recipe in post), chill.