MINI ECLAIRS
RECIPE
Deliciously
crunchy, puffy and perfect chocolate éclairs filled with chocolate or vanilla
pastry cream.
Ingredients:
MINI ECLAIR
PUFF SHELLS:
- 4-5 eggs
- 1 cup flour
- 1 tsp. sugar
- 1/4 tsp. salt
- 1/2 cup milk
- 1/2 cup water
- 1/2 cup butter
SIMPLE CREAM
FILLING:
- 1/4 cup powdered sugar
- 1 1/2 cup cold milk, 2% or whole
- 1 3.4 oz vanilla pudding, dry mix
- 1 1/2 cups heavy whipping cream
SIMPLE
CHOCOLATE GANACHE:
- 1/3 cup heavy cream
- 1 cup chocolate, dark or milk chips or high-quality chocolate bar
Instructions:
MINI ECLAIR
PUFF SHELLS:
- In a large saucepan bring to a boil, water, milk, butter, salt, and sugar.
- Once butter is melted, reduce heat to low, add flour, and stir vigorously for 1-2 minutes. This helps remove extra moisture and gives the flour time to cook.
- Remove from heat. Let cool to 125-135 degrees (hot to the touch but not burning).
- Add eggs, one at a time. Incorporate completely before adding the next egg. Add 4-5 eggs until the mixture turns into a soft paste that will still hold its shape.
- Using a plastic piping coupler or piping tip of your choice (large opening) and Ziploc bag or piping bag.
- Immediately pipe the dough onto a cookie sheet lined with parchment. If making small puffs pipe 24 per balls per cookie sheet, for large pipe 18. Small puff - make the dough a ball the size of a quarter. Large puff - make the dough a ball the size of a half dollar). Bake time will vary depending on size.
- For small puffs, bake at 425ºF for 10 minutes then reduce the heat to 375ºF for 8-10 minutes or until the shells are golden brown and hollow inside. For large puffs, bake 425ºF for 12 minutes then reduce heat to 375ºF for 12-14 minutes or until golden brown and hollow.
- Cool completely.
SIMPLE CREAM FILLING:
- Whisk pudding mix and milk together. Mix 2-3 minutes. Set in fridge until ready to use.
- In a large mixing bowl, whip cream to soft peaks, add powdered sugar. Whip to stiff peaks. Don't over whip or you'll end up with butter.
- Remove pudding from fridge. Stir until smooth. Fold whipped cream into pudding.
- Using a bag with round piping tip, carefully insert tip into cooled shell. Fill slowly until shell is full.
SIMPLE
CHOCOLATE GANACHE:
- In a microwave-safe bowl, add cream and chocolate chips or chunks. Heat 30 seconds at a time, stirring in between, until melted. Usually only takes 30 seconds to 1 minute. Don't overheat.
- Stir chocolate mixture until cream is fully incorporated into chocolate. Mixture will look rich, smooth and chocolatey when done (1-3 minutes).
- Dip top of each filled eclair into chocolate ganache. Let ganache cool. Store in fridge or freeze for later. Enjoy your dessert!