Name: Mini Eclairs
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 15 min
Cuisine: French
Ingredients: For the choux pastry: 1/2 cup water; 1/4 cup unsalted butter; 1/2 cup all-purpose flour; 1/4 tsp salt; 2 large eggs; For the filling (pastry cream): 1 cup whole milk; 1/4 cup granulated sugar; 2 egg yolks; 1 tbsp cornstarch; 1 tsp vanilla extract; 1 tbsp unsalted butter; Or whipped cream version: 1 cup heavy whipping cream + 2 tbsp sugar + 1 tsp vanilla; For the glaze: 4 oz semi-sweet chocolate; 1/2 cup heavy cream; 1 tbsp butter

Why You’ll Love This Recipe

Mini eclairs are the ultimate showstopper dessert: visually impressive yet entirely approachable with the right method. Their small size makes them perfect for parties, afternoon tea, or gifting. You’ll love the combination of the crisp pastry shell, creamy filling, and decadent chocolate topping—all made from scratch with simple ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the choux pastry:

Water
Unsalted butter
All-purpose flour
Salt
Eggs

For the filling (pastry cream or whipped cream):

Whole milk
Granulated sugar
Egg yolks
Cornstarch
Vanilla extract
Unsalted butter
(or heavy whipping cream for whipped cream version)

For the chocolate glaze:

Semi-sweet chocolate
Heavy cream
Butter

Directions

Make the choux pastry:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a saucepan, bring water, butter, and salt to a boil.
- Add flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides.
- Let cool slightly, then add eggs one at a time, mixing well after each addition until smooth and glossy.
- Transfer dough to a piping bag fitted with a round tip. Pipe 3-inch lines onto the baking sheet.
- Bake for 20–25 minutes or until golden and puffed. Cool completely.
Prepare the filling:
- In a saucepan, heat milk until just simmering.
- In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
- Slowly whisk hot milk into the yolk mixture, then return to the saucepan and cook over medium heat until thickened.
- Remove from heat, stir in vanilla and butter, and cool completely.
- For a whipped version, whip heavy cream with sugar and vanilla until stiff peaks form.
Fill the eclairs:
- Use a skewer to poke a hole in each puff or slice them open.
- Pipe the pastry cream or whipped cream into each shell using a small tip.
Make the chocolate glaze:
- Heat cream until steaming, then pour over chopped chocolate and butter. Let sit, then stir until smooth.
- Dip the tops of the eclairs into the glaze or spoon over.
- Chill briefly to set the glaze before serving.

Servings and timing

This recipe yields about 24 mini eclairs.
Prep time: 30 minutes
Cook time: 25 minutes
Assembly time: 20 minutes
Total time: 1 hour and 15 minutes

Variations

Coffee eclairs: Add espresso powder to the pastry cream and glaze for a bold coffee twist.
Fruit-filled: Pipe in raspberry or strawberry jam before adding cream for a fruity center.
Matcha glaze: Substitute white chocolate and matcha powder for a vibrant green tea topping.
Salted caramel: Fill with caramel cream and drizzle with salted caramel sauce instead of chocolate.
Lemon version: Use lemon curd or lemon pastry cream for a bright, tangy variation.

Storage/Reheating

Store filled mini eclairs in the refrigerator for up to 3 days in an airtight container.
For best texture, fill just before serving.
Unfilled choux shells can be frozen for up to 1 month. Re-crisp in a 300°F oven for 5–8 minutes.
Reheating filled eclairs is not recommended, as the cream may separate.

FAQs

Can I make the choux pastry ahead of time?

Yes, pipe and bake the shells ahead of time, then fill and glaze them when ready to serve. Store shells in an airtight container.

Why did my eclairs deflate after baking?

They may not have baked long enough. Ensure they are golden and dry before removing from the oven. You can poke a small hole in the side to release steam.

Can I freeze filled eclairs?

It’s not ideal. The pastry and filling texture may suffer. It’s better to freeze the shells only.

What’s the best way to pipe choux dough?

Use a piping bag with a medium round tip and pipe consistent, even strips on parchment-lined baking sheets.

Do I need to use pastry cream, or can I use whipped cream?

Both work well. Whipped cream is lighter and quicker; pastry cream is richer and more traditional.

Can I make them gluten-free?

Yes, use a gluten-free flour blend for the choux pastry. Results may vary slightly but can still be excellent.

How do I keep the glaze shiny?

Let the glaze cool slightly before dipping and avoid touching the tops after glazing.

Can I use milk chocolate instead?

Yes, but it will be sweeter and milder than semi-sweet or dark chocolate.

How far ahead can I make the filling?

Pastry cream can be made up to 2 days in advance and stored in the fridge.

Can I make savory eclairs?

Yes! Omit the glaze and fill with savory mousse, cream cheese, or herbed fillings for an appetizer version.

Conclusion

Mini eclairs are a delightful treat that blends delicate French pastry with creamy indulgence. Their small size makes them perfect for sharing (or not!), and their versatile nature means you can tailor them to any flavor preference or occasion. Once you master the simple choux dough, a world of sweet (and even savory) possibilities opens up.