Why You’ll Love This Recipe
These Mini Eclairs are an easy yet fancy dessert that will impress your guests. The choux pastry is light and crisp, while the creamy vanilla filling and glossy chocolate topping add a touch of luxury to every bite. They’re perfect for any celebration or just as a delightful snack. Plus, they freeze well, making them easy to prepare ahead of time.
Ingredients
- Butter (salted)
- Water
- Salt
- All-purpose flour
- Large eggs
- Instant vanilla pudding mix
- Powdered sugar
- Cool Whip (or fresh whipped cream)
- Dark chocolate (or semi-sweet chocolate chips)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Start by preparing the vanilla filling: In a bowl, beat together the powdered sugar and instant vanilla pudding mix. Once thickened, fold in the Cool Whip and chill the mixture.
- Make the choux pastry: Boil water, butter, and salt. Add the flour and stir until the dough forms into a smooth ball. Let it cool for 10 minutes.
- Add eggs one at a time to the dough, mixing well with each addition until smooth.
- Pipe the choux paste into 3½-inch strips on a parchment-lined baking sheet.
- Bake in a preheated oven at 400°F for 18-20 minutes until golden brown. Let them cool on a wire rack.
- Once cooled, pipe the chilled vanilla filling into each éclair.
- Melt the chocolate and drizzle it over the top of the eclairs for a glossy finish.
Servings and Timing
- Servings: This recipe makes about 20 mini eclairs.
- Preparation Time: 20 minutes
- Cooking Time: 18-20 minutes
Variations
- Chocolate Filling: Swap the vanilla pastry cream for instant chocolate pudding mix for a chocolate-filled éclair.
- Flavored Ganache: Add a dash of vanilla extract or liqueur to the ganache for an extra layer of flavor.
- Mini Pastry: For smaller eclairs, pipe them to be only 2 inches long, adjusting the bake time if needed.
Storage/Reheating
- Storage: Keep these mini eclairs in an airtight container in the fridge for up to 2-3 days. They can be frozen for up to 1 month, but it’s best to freeze them before adding the chocolate ganache.
- Reheating: If refrigerated, enjoy them chilled or let them come to room temperature. Reheat in the oven for 5-7 minutes if frozen before topping with ganache.
FAQs
Can I use unsalted butter instead of salted butter?
Yes, but if you use unsalted butter, add about ½ teaspoon of salt to the choux pastry.
What can I use instead of Cool Whip?
You can substitute freshly whipped cream for Cool Whip in the filling for a more homemade touch.
How do I prevent the eclairs from collapsing while baking?
Do not open the oven during the baking process, as the sudden change in temperature can cause the pastries to collapse.
Can I make the choux pastry ahead of time?
Choux pastry is best used immediately after making it. If needed, you can refrigerate it for a few hours before baking.
How do I make the filling less sweet?
You can reduce the amount of powdered sugar or substitute part of it with a lower-sugar sweetener.
Can I use milk instead of water in the choux paste?
Water is essential for the proper texture of the choux pastry, so it’s not recommended to substitute with milk.
How should I store leftover eclairs?
Store them in an airtight container in the fridge, but they are best enjoyed fresh.
Can I make these eclairs larger?
Yes, simply pipe longer strips of dough and increase the baking time by a few minutes.
What type of chocolate is best for the ganache?
Dark chocolate or semi-sweet chocolate chips work best for a rich, glossy ganache.
Can I freeze the filled eclairs?
It’s best to freeze them without the filling or ganache, then add those once defrosted to maintain the texture.
Conclusion
Mini Eclairs are a perfect balance of elegance and flavor, combining crisp pastry with creamy filling and rich ganache. They’re versatile enough for any occasion and will definitely become a favorite in your dessert repertoire! Whether you’re hosting a party or just treating yourself, these delightful treats are sure to impress.
Print
Mini Eclairs
- Total Time: 40 minutes
- Yield: 20 servings
- Diet: Vegetarian
Description
Mini Eclairs are a bite-sized version of the classic French pastry, offering a light and crispy choux pastry filled with a rich vanilla cream and topped with glossy chocolate ganache. These little treats are perfect for any occasion, from parties to casual snacking, and are sure to impress with their elegant look and luxurious taste. Easy to make ahead, they’re also a great freezer-friendly dessert option. Whether you’re hosting a celebration or indulging in a sweet treat, Mini Eclairs are a must-try!
Ingredients
Butter (salted)
Water
Salt
All-purpose flour
Large eggs
Instant vanilla pudding mix
Powdered sugar
Cool Whip (or fresh whipped cream)
Dark chocolate (or semi-sweet chocolate chips)
Instructions
-
Prepare the Vanilla Filling: In a bowl, beat powdered sugar and instant vanilla pudding mix until thickened. Fold in Cool Whip and chill the mixture.
-
Make the Choux Pastry: In a saucepan, bring water, butter, and salt to a boil. Add the flour and stir until the dough forms into a smooth ball. Cool for 10 minutes.
-
Add eggs one at a time, mixing well after each addition, until smooth.
-
Pipe the choux paste into 3½-inch strips on a parchment-lined baking sheet.
-
Bake in a preheated oven at 400°F for 18-20 minutes until golden brown. Cool on a wire rack.
-
Once cooled, pipe the chilled vanilla filling into each éclair.
-
Melt the chocolate and drizzle it over the top of each éclair for a glossy finish.
Notes
Variation Ideas: Substitute chocolate pudding mix for a chocolate-filled éclair, or flavor the ganache with vanilla extract or a splash of liqueur.
Mini Pastry: For smaller eclairs, pipe them to 2 inches long, adjusting the baking time.
Filling Options: Swap Cool Whip for freshly whipped cream for a more homemade touch.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
