If you have a sweet tooth and love classic French pastries, you are absolutely going to adore this Mini Eclairs with Whipped Cream and Chocolate Glaze Recipe. These delightful little treats boast airy, golden choux pastry shells filled with luxuriously smooth whipped cream, all topped with a shiny, rich chocolate glaze. The balance of textures and flavors here is just out of this world, making these mini eclairs perfect for special occasions or whenever you need a delicious pick-me-up. Trust me, once you try making this Mini Eclairs with Whipped Cream and Chocolate Glaze Recipe at home, it will quickly become one of your go-to desserts!
Ingredients You’ll Need
Don’t let the simple list of ingredients fool you; each element plays a crucial role in creating that perfect mini eclair. From the buttery choux pastry to the velvety whipped cream and silky chocolate glaze, these basics come together to make a show-stopping treat you’ll be proud of.
- Butter (4 tbsp): Adds richness and helps create the flaky texture of the pastry shell.
- Sugar (1 tsp): Provides a subtle sweetness to the dough.
- Salt (1/2 tsp): Enhances all the flavors, balancing sweetness perfectly.
- Water (1/2 cup): The essential liquid that turns flour into a dough with a light structure.
- Flour (1/2 cup): The foundation for the choux pastry, giving it body and structure.
- Eggs (2): Vital for binding the dough and giving it that signature puffiness when baked.
- Whipping Cream (1 1/2 cup): To be whipped into a cloud-like, luscious filling.
- Sugar for Whipping Cream (1/4 cup): Sweetens and stabilizes the cream, ensuring it holds its peaks.
- Vanilla Extract (1 tsp): Adds fragrant warmth and depth to the whipped cream.
- Whipping Cream for Glaze (1/4 cup): Heated to help melt chocolate and create a smooth glaze.
- Chocolate Chips (1/2 cup): The star ingredient of the glaze, delivering rich, glossy chocolate perfection.
How to Make Mini Eclairs with Whipped Cream and Chocolate Glaze Recipe
Step 1: Prepare the Choux Pastry
Begin by combining butter, sugar, salt, and water in a small pot over medium heat, letting it come to a rolling boil. This brief boil starts the dough formation and melts the butter perfectly. Once boiling, remove it from the heat and immediately stir in the flour all at once with a wooden spoon. It might feel a little sticky at first, but keep stirring as you return the pot to medium heat—this helps dry the dough and gives it that shine and elasticity you want in your pastry base.
Step 2: Incorporate the Eggs
Transfer your dough to a mixing bowl and let it cool just enough so it won’t scramble your eggs. Add eggs one at a time, beating thoroughly after each addition. What you’re looking for is a cohesive, shiny dough that ribbons thickly from your beaters when lifted—this magic step sets the stage for beautifully puffed pastries in the oven.
Step 3: Shape and Bake the Eclairs
Preheat your oven to a blazing 425 degrees F. While it warms, draw parallel lines two and a half inches apart on the back of your parchment paper – this will guide your piping, keeping those mini eclairs uniform and neat. Using a piping bag fitted with a 1.5 to 2.5 cm opening, pipe the dough carefully onto the parchment. The great trick here is to trim the ends if they look uneven. Bake the shells for about 16-18 minutes for slimmer eclairs or 20 minutes if you want a thicker bite. You’ll know they’re done when they’re a deep golden brown and sound hollow when tapped.
Step 4: Make the Chocolate Glaze
Gently heat the remaining 1/4 cup of whipping cream until just simmering, then stir in your chocolate chips until fully melted and silky smooth. Set this aside to cool and thicken to the perfect dipping consistency. The glaze brings that final luscious, shiny finish to your eclairs.
Step 5: Whip the Cream Filling
Start whipping the larger portion of cream on medium speed. As it thickens, gradually add sugar until stiff peaks form, then stir in the vanilla extract. This velvety whipped cream filling is the heart and soul of this Mini Eclairs with Whipped Cream and Chocolate Glaze Recipe—light, fluffy, and heavenly!
Step 6: Assemble Your Mini Eclairs
Fill a piping bag fitted with a star tip with your whipped cream. Gently poke a small hole in the side of each baked choux shell and carefully pipe in the whipped cream until the pastry feels full but not overstuffed. Then, dip the tops of each eclair into your chocolate glaze. If your glaze feels too runny, a quick cool in the refrigerator will thicken it up nicely; if too firm, warm gently before dipping. Chill your mini eclairs and serve cold for the best experience.
How to Serve Mini Eclairs with Whipped Cream and Chocolate Glaze Recipe
Garnishes
To take these mini eclairs from charming to truly irresistible, consider garnishing with a dusting of powdered sugar, a sprinkle of finely chopped toasted nuts, or even a few shavings of dark chocolate over the glaze. These touches add texture and a pop of color that make serving them even more fun and elegant.
Side Dishes
A perfect cup of freshly brewed coffee, a delicate black tea, or a fragrant espresso pairs beautifully with these mini eclairs. For an indulgent twist, a scoop of vanilla bean ice cream or a small bowl of fresh mixed berries on the side complements the sweetness and keeps things feeling fresh and balanced.
Creative Ways to Present
Why not arrange these mini treats on a tiered dessert stand for a stunning presentation? You can also serve them individually in little cupcake liners or on small dessert plates with a drizzle of extra chocolate or berry sauce. Presentation can turn this Mini Eclairs with Whipped Cream and Chocolate Glaze Recipe into a dazzling highlight of any gathering or afternoon tea.
Make Ahead and Storage
Storing Leftovers
You can store assembled mini eclairs in an airtight container in the refrigerator for up to 2 days. Because of the whipped cream filling, it’s best to enjoy them fresh, but chilling helps maintain their structure and flavor if you have leftovers.
Freezing
If you want to get ahead, you can freeze the baked choux shells before filling them. Place them in a sealed freezer bag and thaw at room temperature when ready to use. Avoid freezing the filled and glazed eclairs as whipped cream texture can suffer in the freezer.
Reheating
Mini eclairs are best served cold with whipped cream, so reheating isn’t generally recommended. However, if you freeze the shells and want to warm them, pop the unfilled shells into a 350 degrees F oven for about 5 minutes to refresh the crisp exterior before filling.
FAQs
Can I use store-bought whipped cream instead of making my own?
While store-bought whipped cream can work in a pinch, making your own from whipping cream ensures the perfect texture and freshness that truly elevates the Mini Eclairs with Whipped Cream and Chocolate Glaze Recipe. It’s easier than you might think and tastes so much better!
What if I don’t have a piping bag or tips?
No worries! You can use a resealable plastic bag and snip off a small corner to pipe the dough and filling. It won’t be as precise, but your mini eclairs will still be delicious and charming.
Can I make these mini eclairs gluten-free?
Traditional choux pastry relies on wheat flour for its unique texture, so gluten-free versions can be tricky. Some experimental gluten-free flour blends might work, but results may vary. It’s a fun challenge if you’re up for experimenting!
Why do my eclairs sometimes collapse after baking?
This usually happens if the oven temperature is too low or if you open the oven too early. The high initial heat is key to puffing up the dough and setting the structure. Let them bake fully until golden and hollow sounding for the best results.
Can I use dark chocolate instead of chocolate chips for the glaze?
Absolutely! Chop good quality dark chocolate into small pieces and melt with cream to create a richer, more intense glaze. It’s a great way to customize the sweetness and depth of your Mini Eclairs with Whipped Cream and Chocolate Glaze Recipe.
Final Thoughts
I hope you’re as excited as I am about making this Mini Eclairs with Whipped Cream and Chocolate Glaze Recipe at home. It combines simple ingredients with techniques that yield an elegant and irresistible dessert that will impress anyone lucky enough to taste it. Don’t hesitate to dive in and enjoy the magic of homemade French pastries—you deserve it!
PrintMini Eclairs with Whipped Cream and Chocolate Glaze Recipe
Delightful homemade eclairs filled with smooth whipped cream and topped with a rich chocolate glaze. This smaller batch recipe yields 20 slender, golden pastries with a tender crisp shell, perfect for a delicious treat or elegant dessert presentation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 20 eclairs
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Choux Pastry
- 4 tbsp butter
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 cup water
- 1/2 cup flour
- 2 eggs
Whipped Cream Filling
- 1 1/2 cup whipping cream
- 1/4 cup sugar (granulated or caster)
- 1 tsp vanilla extract
Chocolate Glaze
- 1/4 cup whipping cream
- 1/2 cup chocolate chips
Instructions
- Prepare Choux Pastry: In a small pot, bring butter, sugar, salt, and water to a boil. Remove from heat and quickly add all the flour at once, stirring vigorously with a wooden spoon.
- Cook Dough: Place the pot back on medium heat and stir continuously for about a minute until the dough pulls away from the sides and forms a cohesive ball.
- Cool and Add Eggs: Transfer dough to a mixing bowl and let it cool for a few minutes. Beat in eggs one at a time until the dough is shiny and ribbon-like when lifted with a beater.
- Preheat Oven: Set your oven to 425°F (220°C).
- Prepare Piping Sheet: On parchment paper, draw lines spaced 2.5 inches apart, then flip the parchment paper so the lines are underneath.
- Pipe Eclairs: Fill a piping bag with dough using a 1.5-2.5 cm nozzle and pipe out lines along the prepared parchment paper. Trim ends as needed.
- Bake Pastry Shells: Bake the eclairs for 16-18 minutes for slim shapes or 20 minutes for thicker ones until deep golden and hollow sounding when tapped. For humid climates, pile baked shells on a sheet, turn oven off, and leave inside a few extra minutes.
- Make Chocolate Glaze: Heat the 1/4 cup whipping cream to a simmer and stir in chocolate chips until melted. Let cool and thicken.
- Whip Cream Filling: Whip 1 1/2 cups whipping cream on medium speed, gradually add sugar, and whip to stiff peaks. Stir in vanilla extract and adjust sweetness if needed.
- Assemble Eclairs: Fill a piping bag fitted with a star tip with whipped cream. Poke a hole in the side of each pastry shell and pipe cream inside until filled.
- Glaze Topping: Dip the tops of filled eclairs into the chocolate glaze. If glaze is too runny, refrigerate briefly; if too firm, warm slightly before dipping.
- Serve: Enjoy the eclairs cold for best texture and flavor.
Notes
- Use fine granulated sugar or caster sugar for smoother cream texture.
- Spacing piping lines about 2.5 inches prevents eclairs from merging while baking.
- Turning off the oven and letting eclairs sit helps dry them out in humid environments for crispier shells.
- Adjust the size of the piping tip to control the width of the eclairs.
- Chocolate glaze consistency can be managed by cooling or warming slightly before use.
