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Mini Eclairs with Whipped Cream and Chocolate Glaze Recipe

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4 from 2 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Preheat Oven: Set your oven to 425°F (220°C).
  5. Prepare Piping Sheet: On parchment paper, draw lines spaced 2.5 inches apart, then flip the parchment paper so the lines are underneath.
  6. 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.
  7. 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.
  8. Make Chocolate Glaze: Heat the 1/4 cup whipping cream to a simmer and stir in chocolate chips until melted. Let cool and thicken.
  9. 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.
  10. 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.
  11. 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.
  12. 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.

Find it online: https://marthatasty.com/mini-eclairs-with-whipped-cream-and-chocolate-glaze-recipe/