Mini Chocolate Eclairs Recipe

Are you in the mood for a little bit of chocolate but want something fancier than your standard chocolate bar or chocolate chip cookie? If so, then we have just the perfect recipe for you. These mini chocolate eclairs are not only super cute, but they are also really tasty. Recipe developer Eric Ngo of Frenchie the Toast came up with this wonderful recipe that has so many pluses and tastes amazing. As for his favorite part? The size. "What I like most about this recipe is the bite-sized dessert. You can easily eat three to four mini eclairs without feeling too guilty," Ngo shares.

This recipe does take a little bit of skill, so be sure you are up for the task or you have some experience. "I consider this recipe 'advanced' because of the pipping skills involved. Pipping the dough into eclairs is no easy task. One must press the bag with even pressure as they shape it into an eclair," Ngo says.

Keep reading to find out how to make this yummy dessert, and definitely plan on impressing your guests. The end result will look and taste amazing!

The first step in this recipe or any other is getting all of the ingredients that you need from the store. It's always a good idea to check your house first for items you may already have at home already, like water, which happens to be the first ingredient on this recipe list. You will also need to get some unsalted butter and white sugar. In addition, be sure to pick up some salt and flour. Hit up the dairy aisle and pick up some milk. Then, get some cornstarch and a few large eggs. While you are there, also purchase some dark chocolate chunks and heavy whipping cream. That's all you need!

Now that you have all of the ingredients in front of you, it's time to begin baking. Choose a medium-sized pan, and add in your water and butter. Then, toss in 1 tablespoon of sugar and salt, and cook on low heat until the butter melts.

Once the butter melts, turn the heat all the way up to high, and wait for it to reach a rolling boil. When the water starts to rise, turn off the heat, and add the flour. Mix it with a stiff spatula. The finished product should look like mashed potatoes.

When you reach the "mashed potato" texture, turn the heat to medium, and continue mixing for another minute. Then, crack two eggs in a bowl with a fork. Ngo notes that the eggs should be at room temperature to help reduce the risk of a temperature shock when you incorporate them.

Slowly add the eggs to the "mashed potato" mixture. Add half of the eggs a little bit at a time, and mix until the eggs disappear in the dough. Repeat the same steps until all the eggs are incorporated. Now, the dough should be smooth and shiny.

Now, turn your oven dial to 350 F. Let it get nice and hot, so it's ready to go. In the meantime, pipe the mini eclairs on a nonstick baking tray or a silicone mat. Be sure to use the PF 16 piping tip or a round piping tip at size 12 for mini eclairs. If you want to make full-sized eclairs, use a PF 15.

"Piping takes practice. The good news is that 'pâte à choux' can be scrapped on the baking tray if the results are not up to standard," Ngo says, "There are many ways to pipe, but they generally follow the same set of rules. [Number 1:] One hand squeezes (your dominant hand) while the other hand guides the bag (usually by guiding the piping tip). [Number 2:] Make sure your hands are not obstructing your line of view — the hand guiding the bag should be under the pipping tip and not over the bag. [Number 3:] Fix 'peeks' by dabbing your fingers in cold water and smoothing them over."

Now, pop the eclairs into the oven for 35 minutes. Be sure you don't open the range at all during the baking process.

In the meantime, prepare the chocolate cream. Simply grab a small bowl, and add a few tablespoons of sugar and cornstarch. Using a whisk, mix it together. Then, add one egg, and whisk it again until it's smooth. Next, bring the milk to a boil, and then temper the egg mixture by adding half of the hot milk to the egg while stirring continuously for 10 seconds. Then, add the egg mixture back into the pot with the other half of the milk, and leave it until it boils.

Add ½ cup of dark chocolate to the hot custard, and mix until the chocolate is fully incorporated. Pour the chocolate custard on a large plate, and cover it with plastic wrap. Then, chill in the fridge.

Now, make three small holes at the bottom of the cooled down eclairs. Then, whisk the chocolate cream until it's smooth before you use it, and pipe the chocolate cream into the eclairs. 

Next, heat the heavy whipping cream in a pan. Bring the liquid to a boil, and pour in the remaining dark chocolate chunks. Continue mixing until it's smooth. Then, dip the eclairs into the chocolate ganache to glaze. If you'd prefer to use milk chocolate instead, you can, "but it wont be as intense in flavor," according to Ngo. "The reason being that is custard is made with milk as the dominant ingredient, by adding dark chocolate to it, it is in a way, already 'milk chocolate.'"

After you dip the eclairs, it's finally time to enjoy the finished product, and trust us — the end result is totally worth all the work. "I recommend serving these chilled one hour after making them," Ngo notes. "This dessert is great with a cup of warm coffee in the afternoon and a glass of champagne for the evening dessert." 

This makes a lovely addition to any fancy dessert buffet, such as a bridal shower or brunch. We also think that these would be great with a glass of milk or a scoop of ice cream on the side. Really, the possibilities are endless! Cheers to another chocolatey success.