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    Home » Recipes » Desserts

    Mini Eclairs

    Published: Sep 27, 2022

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    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!

    A plate of mini eclairs with chocolate and vanilla fillings and chocolate glaze.

    Oh look, it’s another in my series on choux dough French pastries!

    So far, I’ve covered Cream Puffs, Croquembouche, Chocolate Eclairs, and Profiteroles... time for mini chocolate eclairs!

    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!

    A plate of mini eclairs with chocolate and vanilla fillings and chocolate glaze.

    This recipe comes as two parts - the choux pastry and the chocolate glaze - with the filling as a completely separate issue.

    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
    Unsalted butter
    Large eggs
    Granulated sugar
    Salt
    Semi sweet chocolate
    Heavy cream

    As for the fillings, that really needs its own discussion section ...

    A plate of mini eclairs with chocolate and vanilla fillings and chocolate glaze.

    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:

    Whipped Cream

    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!

    Somewhat related, there’s also the option of using whipped ganache, whether Whipped Milk Chocolate Ganache or Whipped White Chocolate Ganache.

    Both are basically super rich, chocolately whipped cream type fillings.

    Custard

    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!

    Mousse

    Want a creamy filling, but also a hit of fruit flavour?

    Any of my traditional mousse recipes work well as mini eclair fillings:

    Pumpkin Mousse
    Cranberry Mousse
    Raspberry Mousse
    Clementine Mousse

    ... Just scoop into a piping bag and go!

    2 Bowls of pastry cream - one chocolate, one vanilla.

    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.

    Remove from heat, add flour, stirring with a wooden spoon or silicone spatula until well incorporated.

    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.

    A 5 part image showing the butter, water, and flour being cooked together.

    Meanwhile, beat together eggs and egg whites in a small bowl.

    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!

    An 8 part image showing the eggs being whisked and added a bit at a time to the dough.

    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.

    A 2 part image showing the smooth choux dough being beaten.

    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.

    A 2 part image showing the choux dough being spooned into a large pastry bag.

    Pipe out your pastry onto the lined baking sheet. Aim for little logs that are about 1" x 2" leaving 2" between logs.

    A 2 part image showing the choux pastry being piped out.

    Use a moistened finger to pat down any peaks of dough that may form as you finish piping each.

    A wet finger pats down the peaks.

    Bake for 12 minutes, then -WITHOUT opening the oven door - turn the oven temp down to 350°F (180°C) and bake for another 20 minutes.

    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.

    A 2 part image showing 2 pans of mini eclairs, before and during baking.

    At this point, you can either let the pastries cool to room temperature in the oven, or take them out and allow them to fully cool out in the open.

    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.

    A 4 part image showing the chocolate glaze being made.

    You can fill your pastries one of two ways:

    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.

    A 4 part image shows a mini eclair being split and piped with cream filling.

    Otherwise, Set up a Large Piping Bag with a Standard Decorating Coupler, and a Bismarck Piping Tip.

    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.

    The top of a mini eclair being dipped in chocolate glaze.

    These are best served the same day as they’re made, ideally within a few hours.

    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.

    A plate of mini eclairs with chocolate and vanilla fillings and chocolate glaze.

    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!

    Baklava Cheesecake
    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
    Seafood Mousse
    Shrimp & Artichoke Stuffed Mushrooms
    Traditional Raspberry Mousse
    White Chocolate Almond Amaretto Truffles
    Wild Rice Stuffed Chicken Breast with Dijon Chive Cream Sauce

    A plate of mini eclairs with chocolate and vanilla fillings and chocolate glaze.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!

    Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!

    Finally, if you love this recipe, please consider leaving a star rating and/or a comment below, and maybe even sharing this post on social media!

    A plate of mini eclairs with chocolate and vanilla fillings and chocolate glaze.

    A plate of mini eclairs with chocolate and vanilla fillings and chocolate glaze.
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    5 from 1 vote

    Mini Eclairs

    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!
    Prep Time15 minutes mins
    Cook Time20 minutes mins
    Cooling time30 minutes mins
    Total Time1 hour hr 5 minutes mins
    Course: Dessert
    Cuisine: French
    Servings: 45 Mini Eclair Shells
    Calories: 33kcal
    Author: Marie Porter

    Equipment

    2 Baking Sheets
    Parchment Paper
    Disposable Pastry Bags Large size is best
    Large star tip and coupler Optional

    Ingredients

    Pastries

    • 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.

    Instructions

    Pastry Shells

    • 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.

    Notes

    Nutritional information is for the pastry shells only, as the actual values will vary wildly based on what you fill them with.

    Nutrition

    Calories: 33kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 33mg | Potassium: 10mg | Fiber: 1g | Sugar: 1g | Vitamin A: 79IU | Calcium: 3mg | Iron: 1mg

    A plate of mini eclairs with chocolate and vanilla fillings and chocolate glaze.

    A plate of mini eclairs with chocolate and vanilla fillings and chocolate glaze.

    Related posts:

    A tall croquembouche with a web of sugar spun around it. Croquembouche A bowl of homemade Crème Pâtissière. Pastry Cream Several chocolate eclairs on a plate, with chocolate and vanilla cream fillngs. Chocolate Eclairs A pil of vanilla and chocolate cream filled profiteroles on a plate. Profiteroles

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    Marie Porter


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