Chocolate-Dipped Mini Éclairs are delightful French pastries made from choux pastry filled with creamy pastry cream and topped with rich chocolate ganache. These bite-sized treats are perfect for parties or as a sweet indulgence!

Ingredients

For the Choux Pastry:

• 1 cup water
• 1/2 cup unsalted butter (cut into pieces)
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 4 large eggs

For the Pastry Cream:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 4 large egg yolks
• 2 teaspoons vanilla extract
• 2 tablespoons unsalted butter

For the Chocolate Ganache:

• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

Timing

Making Chocolate-Dipped Mini Éclairs takes about 30 minutes for preparation and 30 minutes for baking and cooling.

Instructions

Step 1: Prepare the Choux Pastry

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Boil Water and Butter: In a medium saucepan, bring the water and butter to a boil over medium heat.
3. Add Flour and Salt: Remove from heat and stir in the flour and salt until the mixture forms a ball. Return to heat and cook for an additional 1-2 minutes, stirring constantly.
4. Incorporate Eggs: Transfer the dough to a mixing bowl. Let it cool for a few minutes, then add the eggs one at a time, mixing well after each addition until smooth and glossy.
5. Pipe the Éclairs: Transfer the choux pastry to a piping bag fitted with a round tip. Pipe small strips (about 2 inches long) onto the prepared baking sheet, leaving space between each.

Step 2: Bake the Éclairs

1. Bake: Bake in the preheated oven for 20-25 minutes or until golden brown and puffed. Do not open the oven door during baking.
2. Cool: Remove from the oven and let cool completely on a wire rack.

Step 3: Prepare the Pastry Cream

1. Heat Milk: In a saucepan, heat the milk over medium heat until it begins to simmer.
2. Mix Dry Ingredients: In a bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.
3. Combine Mixtures: Slowly pour the hot milk into the egg mixture while whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened (about 2-3 minutes).
4. Add Flavorings: Remove from heat, stir in the vanilla extract and butter until smooth. Let cool completely.

Step 4: Fill the Éclairs

1. Fill Éclairs: Once the éclairs are cool, use a small knife to make a slit in the side of each éclair. Fill a piping bag with the cooled pastry cream and pipe it into each éclair until filled.

Step 5: Prepare the Chocolate Ganache

1. Make Ganache: In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add the chocolate chips. Let sit for 5 minutes, then stir until smooth.

Step 6: Dip Éclairs

1. Dip in Ganache: Dip the top of each filled éclair into the chocolate ganache, allowing any excess to drip off.
2. Set: Place the dipped éclairs on a wire rack to set.

Step 7: Serve

1. Enjoy: Serve chilled or at room temperature and enjoy your delicious chocolate-dipped mini éclairs!

Nutritional Information

Here’s a quick overview of the nutritional content of Chocolate-Dipped Mini Éclairs (per éclair, based on 24 servings):

Nutrient	Amount per Éclair
Calories	120
Protein	2g
Fat	7g
Carbohydrates	13g
Fiber	0g
Sugar	5g

Tips for Customization

• Flavor Variations: Add a splash of almond extract or orange zest to the pastry cream for different flavors.
• Chocolate Options: Use dark chocolate or white chocolate for the ganache to suit your preference.
• Toppings: Sprinkle with chopped nuts or drizzle with caramel sauce for added texture and flavor.

Conclusion

Chocolate-Dipped Mini Éclairs are a delightful combination of light choux pastry, creamy filling, and rich chocolate, making them a perfect treat for any occasion. These elegant pastries are sure to impress your guests and satisfy your sweet cravings. Enjoy this delightful recipe!