Pin it 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.
This recipe has become my go-to when I want to impress guests with minimal fuss and maximum flavor.
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
- Step 1:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2:
- In a saucepan combine water, milk, butter, sugar, and salt. Bring to a boil over medium heat.
- Step 3:
- 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.
- Step 4:
- Return the pan to medium heat, stirring constantly for 2 more minutes to dry the dough slightly.
- Step 5:
- Transfer dough to a mixing bowl. Let cool 5 minutes. Beat in eggs one at a time, mixing well after each, until the dough is smooth and glossy.
- Step 6:
- 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.
- Step 7:
- Bake for 20 22 minutes until puffed and golden. Turn off the oven, crack the door, and let éclairs sit for 5 minutes. Cool completely on a rack.
- Step 8:
- For the pastry cream Heat milk and vanilla in a saucepan until steaming. In a bowl, whisk egg yolks, sugar, and cornstarch until pale.
- Step 9:
- 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.
- Step 10:
- Remove from heat; whisk in butter. Cover with plastic wrap (touching the surface). Chill until cold.
- Step 11:
- For the glaze Place chocolate and butter in a bowl. Heat cream until steaming, pour over chocolate, and let sit 2 minutes. Stir until smooth.
- Step 12:
- To assemble Pierce the bottom of each éclair with a small tip. Pipe chilled pastry cream inside until filled.
- Step 13:
- Dip tops of filled éclairs into the chocolate glaze. Arrange in a row on a serving platter. Chill until glaze sets.
Pin it These éclairs are a hit at family gatherings and always bring smiles around the table.
Tips for Storage
Store éclairs in an airtight container in the refrigerator for up to 2 days to maintain freshness.
Variations
Try filling with chocolate pastry cream or coffee-flavored cream for a twist on the classic.
Serving Suggestions
Serve chilled with fresh berries or a dusting of powdered sugar for elegance.
Pin it Enjoy your mini éclairs fresh for the best taste and texture every time.
Recipe FAQs
- → What is the best way to pipe the choux pastry?
Use a piping bag fitted with a 1/2-inch round tip to create uniform 3-inch strips. Ensure consistent spacing for even baking.
- → How can I tell when the éclairs are properly baked?
The éclairs should be puffed up and golden brown. After baking, crack the oven door and let them sit to dry out and firm up inside.
- → What ingredient gives the pastry cream its smooth texture?
Cornstarch thickens the vanilla pastry cream, ensuring a silky, lump-free consistency when cooked gently and whisked constantly.
- → Can I substitute the vanilla bean with vanilla extract?
Yes, 2 teaspoons of vanilla extract can replace a split vanilla bean without compromising flavor quality.
- → How do I achieve a shiny chocolate glaze finish?
Heat heavy cream until steaming and pour over chopped semisweet chocolate and butter. Let sit before stirring gently to a smooth, glossy texture.