Description
These mini chocolate eclairs are the perfect finger food dessert, filled with creamy pastry cream and topped with rich chocolate ganache. They are bite-sized, easy to serve, and a delightful treat for any occasion.
Ingredients
Scale
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- 2 cups pastry cream
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate
- 2 tablespoons corn syrup
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine water and butter. Bring to a boil over medium heat.
- Add flour and salt all at once, and stir vigorously until the mixture forms a ball. Remove from heat and let cool for a few minutes.
- Add eggs one at a time, mixing well after each addition. The dough should be smooth and glossy.
- Transfer the dough to a piping bag fitted with a large round tip. Pipe small logs onto the prepared baking sheet, about 2 inches long.
- Bake for 25-30 minutes or until puffed and golden brown. Do not open the oven door during baking.
- Let the eclairs cool completely on a wire rack.
- Fill each eclair with pastry cream using a piping bag.
- To make the chocolate ganache, heat heavy cream in a saucepan until just simmering. Pour over chopped chocolate and corn syrup. Let sit for a few minutes, then stir until smooth.
- Dip the tops of each filled eclair into the chocolate ganache. Let set before serving.
Notes
- For best results, fill the eclairs just before serving to maintain their crisp texture.
- You can customize the filling by adding flavor extracts to the pastry cream.
Keywords: finger food desserts, mini chocolate eclairs, easy dessert recipes, bite-sized desserts, French desserts