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 a favorite at family gatherings because everyone loves the creamy filling and rich chocolate topping.
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
- Preheat the Oven:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Make the Choux Pastry:
- In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil over medium heat. 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. Return the pan to medium heat, stirring constantly for 2 more minutes to dry the dough slightly.
- Prepare Dough:
- 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.
- Pipe and Bake:
- 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. 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.
- Make the Pastry Cream:
- Heat milk and vanilla in a saucepan until steaming. In a bowl, whisk egg yolks, sugar, and cornstarch until pale. 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. Remove from heat; whisk in butter. Cover with plastic wrap (touching the surface). Chill until cold.
- Make the Glaze:
- Place chocolate and butter in a bowl. Heat cream until steaming, pour over chocolate, and let sit 2 minutes. Stir until smooth.
- Assemble:
- Pierce the bottom of each éclair with a small tip. Pipe chilled pastry cream inside until filled. Dip tops of filled éclairs into the chocolate glaze. Arrange in a row on a serving platter. Chill until glaze sets.
Pin It Making these éclairs has become a cherished tradition at our home, bringing smiles to every holiday table.
Notes
For extra flavor, infuse the pastry cream with coffee or orange zest. Use dark chocolate for a more intense glaze. Serve with fresh berries for a colorful presentation.
Required Tools
Saucepan, mixing bowls, whisk, piping bags with small round tips, baking sheet and parchment paper, cooling rack.
Allergen Information
Contains eggs, dairy (milk, butter, cream), and wheat (gluten). May contain traces of nuts if chocolate is processed in shared facilities. Always double-check ingredient labels if you have allergies.
Pin It 
These mini chocolate éclairs make an impressive yet approachable dessert for any occasion.
Recipe FAQs
- → What pastry is used for these éclairs?
They are made with classic choux pastry, known for its light, airy texture that puffs up during baking.
- → How is the vanilla filling prepared?
The vanilla cream is made by cooking milk with vanilla, then thickening with egg yolks and cornstarch to create a smooth custard.
- → Can the chocolate glaze be customized?
Yes, you can use dark chocolate for a more intense flavor or adjust the cream and butter ratios for different textures.
- → How do I assemble the éclairs?
After baking and cooling, pipe the chilled vanilla cream inside each éclair through a small hole, then dip the tops in chocolate glaze.
- → What tools are needed for preparation?
A saucepan for cooking, mixing bowls, a whisk, piping bags with small round tips, a baking sheet with parchment, and a cooling rack are essential.