I love making mini eclairs because they feel elegant yet approachable, and they always impress without being overwhelming. The light choux pastry, smooth cream filling, and glossy chocolate glaze come together into a dessert that feels special for tea time, parties, or whenever I want a classic French-style treat at home.
Why You’ll Love This Recipe
I enjoy this recipe because the eclairs are bite-sized, making them easy to serve and eat. I like how the choux pastry bakes up light and airy, while the pastry cream adds richness without being too heavy. The chocolate glaze finishes everything with a polished look and just the right amount of sweetness.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the choux pastry
½ cup water
½ cup milk
½ cup unsalted butter
1 tablespoon sugar
¼ teaspoon salt
1 cup all-purpose flour
4 large eggs
For the pastry cream filling
2 cups whole milk
½ cup sugar
¼ cup cornstarch
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
For the chocolate glaze
½ cup heavy cream
4 oz semisweet chocolate, chopped
Directions
I begin by making the choux pastry. I combine the water, milk, butter, sugar, and salt in a saucepan and bring it to a boil. Once the butter melts, I add the flour all at once and stir until a smooth dough forms and pulls away from the sides of the pan.
I remove the pan from the heat and let the dough cool slightly before adding the eggs one at a time, mixing well after each addition. I pipe small logs of dough onto a lined baking sheet and bake them until puffed and golden. After baking, I let them cool completely.
For the pastry cream, I heat the milk in a saucepan until warm. In a bowl, I whisk together the sugar, cornstarch, and egg yolks. I slowly pour the warm milk into the egg mixture while whisking, then return everything to the saucepan and cook until thick. I finish by stirring in the butter and vanilla, then let the cream cool.
I fill the cooled eclairs with the pastry cream using a piping bag. To make the glaze, I heat the cream until just simmering and pour it over the chopped chocolate, stirring until smooth. I dip the tops of the filled eclairs into the chocolate glaze and let them set.
Servings And Timing
I usually get about 20 to 24 mini eclairs from this recipe. Preparation takes around 45 minutes, baking takes about 25 minutes, and cooling and assembling take another 30 minutes, making the total time roughly 1 hour and 40 minutes.
Variations
I sometimes flavor the pastry cream with a bit of espresso powder or citrus zest for a twist. I also like using dark chocolate for the glaze when I want a less sweet finish. For variety, I occasionally top the glaze with chopped nuts or a light dusting of powdered sugar.
Storage/Reheating
I store filled eclairs in an airtight container in the refrigerator for up to 2 days. I prefer not to freeze them once filled, as the cream texture can change. If unfilled, the choux shells can be frozen and refreshed briefly in the oven.
FAQs
Can I make the choux pastry ahead of time?
I like baking the shells a day ahead and storing them in an airtight container until I am ready to fill them.
Why did my eclairs deflate?
I find this happens if they are underbaked, so I always make sure they are fully golden and dry inside.
Can I use whipped cream instead of pastry cream?
I sometimes do when I want a lighter filling, though pastry cream gives a more classic result.
How do I fill mini eclairs neatly?
I use a small piping tip and fill from the bottom or ends to keep them looking clean.
Can I use milk chocolate for the glaze?
I can, but I reduce the cream slightly since milk chocolate melts more easily.
Conclusion
I keep this mini eclair recipe in my favorites because it delivers classic flavor in a charming, bite-sized form. Every time I make them, they feel rewarding and always disappear quickly, which tells me they are truly worth the effort.
Mini Eclairs are elegant bite-sized pastries filled with rich pastry cream and topped with a smooth chocolate glaze. These classic French treats are perfect for parties, afternoon tea, or a fancy homemade dessert.
Total Time:1 hour 40 minutes
Yield:20 to 24 mini eclairs
Ingredients
For the choux pastry:
½ cup water
½ cup milk
½ cup unsalted butter
1 tablespoon sugar
¼ teaspoon salt
1 cup all-purpose flour
4 large eggs
For the pastry cream filling:
2 cups whole milk
½ cup sugar
¼ cup cornstarch
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
For the chocolate glaze:
½ cup heavy cream
4 oz semisweet chocolate, chopped
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil over medium heat.
Add flour all at once and stir vigorously until a dough forms and pulls away from the sides of the pan.
Remove from heat and let cool for 5 minutes. Beat in eggs one at a time, mixing well after each addition until smooth.
Transfer dough to a piping bag and pipe small 2-inch logs onto the prepared baking sheet.
Bake for 20–25 minutes or until puffed and golden. Let cool completely.
For the pastry cream, heat milk in a saucepan until warm. In a bowl, whisk sugar, cornstarch, and egg yolks.
Gradually pour warm milk into egg mixture while whisking constantly, then return to the saucepan.
Cook over medium heat, stirring constantly until thickened. Remove from heat and stir in butter and vanilla.
Let pastry cream cool, then transfer to a piping bag.
Fill each cooled eclair by piping the cream into the bottom or ends.
To make the glaze, heat cream until just simmering and pour over chopped chocolate. Stir until smooth.
Dip tops of filled eclairs into the glaze and allow to set before serving.
Notes
Use a small piping tip for neat filling.
Pastry cream can be flavored with espresso or citrus zest.
Top glaze with chopped nuts or powdered sugar for variation.
Unfilled shells can be frozen and reheated before use.
Ensure eclairs are baked through to avoid deflating.
