Servings: 16 mini éclairs
Calories: 177.4kcal
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Equipment
Ingredients
Eclairs
- ¼ cup water ~60ml
- ¼ cup milk ~60ml
- 3 tbsp unsalted butter ~45g
- 2½ oz all-purpose flour ~70g, bread flour preferred
- ¼ tsp salt
- 1¼ tsp sugar 6g
- 2 large eggs ~95g cracked
- powdered sugar for dusting
Vanilla Pastry Cream
- 2 cups milk ~480g
- 4 egg yolks ~70-80g
- 5 tbsp cornstarch ~35g
- 7 tbsp sugar ~87g
- 2 tsp vanilla extract
- 2 tbsp unsalted butter ~28g
Dark Chocolate Ganache
- ⅓ cup heavy cream 80g
- ½ cup dark chocolate, chopped 85g
- 1 tbsp unsalted butter 14g, optional
Instructions
Vanilla Pastry Cream
- Boil the milk. Combine the milk, vanilla extract, and half the sugar in a saucepan. Heat over medium until steaming and just about to simmer — don't let it boil.2 cups milk, 2 tsp vanilla extract, 7 tbsp sugar
- Prep the yolks. While the milk heats, whisk the egg yolks, cornstarch, remaining sugar, and 2 tablespoons of the warm milk together in a bowl until smooth.4 egg yolks, 5 tbsp cornstarch
- Temper the eggs. Gradually ladle the hot milk into the yolk mixture a few tablespoons at a time, whisking constantly. Keep going until all the milk is incorporated.
- Thicken the cream. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until it thickens and starts to bubble. Once bubbling, keep whisking on low heat for another 30–60 seconds.
- Whisk off the heat. Remove from heat and whisk for another 30–60 seconds to slightly loosen the texture.
- Add the butter. Stir in the butter until fully melted and incorporated.2 tbsp unsalted butter
- Taste and adjust. Add more sugar or vanilla if needed.
- Chill. Press plastic wrap directly onto the surface of the cream to prevent a skin from forming. Cool at room temperature for 30 minutes, then refrigerate until needed.
- Final whisk. When ready to use, break up the chilled cream with a fork, then whisk until smooth.
Choux Pastry
- Preheat the oven. Heat to 390°F (200°C).
- Combine and boil. Add the butter, milk, water, salt, and sugar to a saucepan and bring to a boil, making sure the butter is fully melted before it boils.3 tbsp unsalted butter, ¼ cup milk, ¼ cup water, ¼ tsp salt, 1¼ tsp sugar
- Add the flour. Remove from heat and tip in all the flour at once. Stir vigorously to combine, then return to low heat and stir for 2–3 minutes until the dough is smooth and a thin film forms on the bottom of the pan.2½ oz all-purpose flour
- Cool the dough. Transfer to a bowl, spreading it up the sides to help it cool faster. Let it rest for 5–10 minutes.
- Incorporate the eggs. Whisk the eggs in a separate bowl. Using a hand mixer, beat the dough on low and add the eggs gradually. Stop and check consistency as you go — the dough is ready when it slowly falls off a spatula in a thick V shape.2 large eggs
Pipe and Bake
- Prepare the tray. Line a baking tray with parchment paper, a silicone mat, or a perforated baking mat. Lightly grease the tray if using a perforated mat.
- Fill the piping bag. Transfer the dough to a piping bag fitted with a large round tip — a Wilton 6B (roughly 15mm opening) works well. A plastic bag with a corner cut off works too.
- Pipe the éclairs. Hold the bag at a 45-degree angle and pipe strips about 3 inches long for minis, leaving about an inch between each. Smooth the tips with a wet finger, then dust all éclairs with powdered sugar.powdered sugar
- Bake. Place in the oven and immediately reduce the temperature to 356°F (180°C). Bake for 30–35 minutes for minis, venting the oven door slightly in the last 5 minutes. Cool completely before filling.
Dark Chocolate Ganache
- Chop the chocolate. Chop finely into small, even pieces for faster, cleaner melting.½ cup dark chocolate, chopped
- Heat the cream. Warm the heavy cream over medium heat until you see tiny bubbles forming at the edges — just below a boil.⅓ cup heavy cream
- Pour and rest. Pour the hot cream over the chopped chocolate and leave it undisturbed for 2–3 minutes.
- Stir to emulsify. Stir with a spatula until smooth and glossy. For extra shine, blend briefly with an immersion blender.
- Add the butter. If using, stir in the butter while the ganache is still warm until fully incorporated.1 tbsp unsalted butter
Assemble
- Poke the holes. Use a small round piping tip or a paring knife to poke two holes in the bottom of each mini éclair.
- Whisk the pastry cream. If chilled, break it up with a fork first, then whisk until smooth.
- Fill the éclairs. Pipe pastry cream into each hole until it starts to emerge from the adjacent hole or any crack.
- Top with ganache. The ganache should be thick but fluid — similar to honey. If it's too thin, chill it briefly in a cold water bath, stirring often; if too thick, warm it gently. Dip the top of each éclair into the ganache and smooth away the excess.
- Serve or store. Enjoy immediately or refrigerate, tightly sealed.
Nutrition
Calories: 177.4kcal | Carbohydrates: 15.3g | Protein: 3.5g | Fat: 11.3g | Fiber: 0.5g
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