Mini Éclair Recipe
Choux Pastry Ingredients
1/2 cup water
1/2 cup milk
1/2 cup unsalted butter
1 tablespoon sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
Pastry Cream Filling
2 cups whole milk
1/2 cup sugar
1/4 cup cornstarch
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Chocolate Glaze
1/2 cup heavy cream
4 oz semisweet chocolate, chopped
Directions
1. Preheat oven to 400°F.
2. In a saucepan, bring water, milk, butter, sugar, and salt to a simmer.
3. Stir in flour and cook until the dough pulls away from the pan.
4. Let cool slightly, then beat in eggs one at a time.
5. Pipe small éclair shapes onto a lined baking sheet.
6. Bake for 20–25 minutes, until puffed and golden.
7. Cool completely.
8. Make pastry cream by heating milk, then whisking with sugar, cornstarch, and egg yolks until thickened.
9. Stir in butter and vanilla, then chill.
10. Fill cooled éclairs with pastry cream.
11. Heat heavy cream and pour over chopped chocolate, stirring until smooth.
12. Dip tops of éclairs in chocolate glaze and let set.