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Mini Eclairs

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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

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil over medium heat.
  3. Add flour all at once and stir vigorously until a dough forms and pulls away from the sides of the pan.
  4. Remove from heat and let cool for 5 minutes. Beat in eggs one at a time, mixing well after each addition until smooth.
  5. Transfer dough to a piping bag and pipe small 2-inch logs onto the prepared baking sheet.
  6. Bake for 20–25 minutes or until puffed and golden. Let cool completely.
  7. For the pastry cream, heat milk in a saucepan until warm. In a bowl, whisk sugar, cornstarch, and egg yolks.
  8. Gradually pour warm milk into egg mixture while whisking constantly, then return to the saucepan.
  9. Cook over medium heat, stirring constantly until thickened. Remove from heat and stir in butter and vanilla.
  10. Let pastry cream cool, then transfer to a piping bag.
  11. Fill each cooled eclair by piping the cream into the bottom or ends.
  12. To make the glaze, heat cream until just simmering and pour over chopped chocolate. Stir until smooth.
  13. 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.
  • Author: Amelia
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 mini eclair
  • Calories: 140
  • Sugar: 9g
  • Sodium: 50mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 0g
  • Protein: 3g
  • Cholesterol: 55mg

Find it online: https://cooksplash.com/mini-eclairs/