Mini Éclairs are delightful French pastries made from choux pastry filled with cream and topped with chocolate glaze. These bite-sized treats are perfect for parties or as a sweet indulgence!
Ingredients
For the Choux Pastry:
- 1/2 cup (1 stick) unsalted butter
- 1 cup water
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
For the Filling:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the Chocolate Glaze:
- 1/2 cup semi-sweet chocolate chips
- 2 tablespoons unsalted butter
Timing
Making Mini Éclairs takes about 30 minutes for preparation and 25-30 minutes for baking, plus chilling time for the filling.
Instructions
Step 1: Prepare the Choux Pastry
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Boil Butter and Water: In a medium saucepan, combine the butter and water. Bring to a boil over medium heat.
- Add Flour and Salt: Remove from heat and quickly stir in the flour and salt until the mixture forms a ball and pulls away from the sides of the pan.
- Add Eggs: Let the mixture cool slightly, then add the eggs one at a time, mixing well after each addition until smooth and glossy.
- Pipe Éclairs: Transfer the choux pastry to a piping bag fitted with a round tip. Pipe small lines (about 2-3 inches long) onto the prepared baking sheet, leaving space between each.
Step 2: Bake the Éclairs
- Bake: Bake in the preheated oven for 20-25 minutes, or until the éclairs are puffed and golden brown. Avoid opening the oven door during baking.
- Cool: Remove from the oven and let them cool completely on a wire rack.
Step 3: Prepare the Filling
- Whip Cream: In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
- Fill Éclairs: Once the éclairs are cooled, use a small knife to make a slit in the side of each éclair. Fill a piping bag fitted with a small round tip with the whipped cream and pipe the cream into each éclair.
Step 4: Prepare the Chocolate Glaze
- Melt Chocolate and Butter: In a microwave-safe bowl, combine the chocolate chips and butter. Microwave in 30-second intervals, stirring in between, until melted and smooth.
- Glaze Éclairs: Dip the tops of each filled éclair into the chocolate glaze, allowing excess to drip off.
Step 5: Serve
- Chill: Refrigerate the éclairs for about 30 minutes to set the glaze.
- Enjoy: Serve chilled or at room temperature. Enjoy these delightful mini éclairs!
Nutritional Information
Here’s a quick overview of the nutritional content of Mini Éclairs (per éclair, based on 24 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 120 |
| Protein | 2g |
| Fat | 8g |
| Carbohydrates | 11g |
| Fiber | 0g |
| Sugar | 3g |
Tips for Customization
- Flavored Cream: Add cocoa powder or citrus zest to the whipped cream for different flavors.
- Fruit Filling: Incorporate fresh berries or fruit puree into the cream for a fruity twist.
- Different Toppings: Experiment with different glazes, such as white chocolate or caramel.
Conclusion
Mini Éclairs are a delightful and elegant treat that combines the lightness of choux pastry with rich cream and chocolate. Perfect for any occasion, these pastries are sure to impress your guests. Enjoy this delightful recipe!
Mini Éclairs Recipe
Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
1 hour
Ingredients
- For the Choux Pastry:
- • 1/2 cup (1 stick) unsalted butter
- • 1 cup water
- • 1 cup all-purpose flour
- • 1/4 teaspoon salt
- • 4 large eggs
- For the Filling:
- • 1 cup heavy cream
- • 1/4 cup powdered sugar
- • 1 teaspoon vanilla extract
- For the Chocolate Glaze:
- • 1/2 cup semi-sweet chocolate chips
- • 2 tablespoons unsalted butter
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine the butter and water and bring to a boil over medium heat.
- Remove from heat and quickly stir in the flour and salt until the mixture forms a ball and pulls away from the sides of the pan.
- Let the mixture cool slightly, then add the eggs one at a time, mixing well after each addition until smooth and glossy.
- Transfer the choux pastry to a piping bag fitted with a round tip and pipe small lines, about 2–3 inches long, onto the prepared baking sheet, leaving space between each.
- Bake in the preheated oven for 20–25 minutes, or until the éclairs are puffed and golden brown. Do not open the oven door during baking.
- Remove from the oven and let the éclairs cool completely on a wire rack.
- In a mixing bowl, whip the heavy cream until soft peaks form, then gradually add the powdered sugar and vanilla extract and continue whipping until stiff peaks form.
- Once the éclairs are cooled, make a small slit in the side of each one. Fill a piping bag with the whipped cream and pipe the cream into each éclair.
- In a microwave-safe bowl, combine the chocolate chips and butter and microwave in 30-second intervals, stirring between each, until melted and smooth.
- Dip the tops of each filled éclair into the chocolate glaze, allowing excess to drip off.
- Refrigerate the éclairs for about 30 minutes to set the glaze.
- Serve chilled or at room temperature and enjoy.
