Classic Chocolate Éclairs (Mini Batch) Recipe Made Easy & Simple

Step-by-Step Instructions

Make the Choux Pastry

In a medium pot, combine **1/4 cup unsalted butter**, **1/2 cup water**, **1/2 teaspoon sugar**, and **1 pinch of salt**. Bring this mixture to a rolling boil over medium-high heat. Take the pot off the heat, add **1/2 cup sifted all-purpose flour** all at once, and stir strongly with a wooden spoon until a smooth dough forms and pulls away from the sides of the pot. Put the dough back on low heat and cook, stirring all the time, for **1-2 minutes** to dry out the dough. Move the dough to a mixing bowl and let it cool for **5 minutes**. Slowly beat in the **2 lightly beaten eggs**, a little bit at a time, until the dough is smooth, shiny, and falls from the spoon in a V-shape. It should be thick enough to keep its shape when piped. You might not need all the egg.

💡 Pro Tips:

•Drying out the dough on the stove is very important for making the pastry shells crispy.
•Add eggs slowly; stop when the dough reaches the right consistency (it might not need all of the egg).

Estimated time: 15 minutes

Pipe and Bake the Éclairs

Preheat your oven to **400°F (200°C)**. Line a baking sheet with parchment paper. Attach a large plain round or star tip (like Ateco 809 or 829) to a pastry bag. Fill the bag with the **choux pastry**. Pipe **4-6 strips of dough**, each about **4-5 inches long** and **1 inch wide**, onto the prepared baking sheet. Leave some space between them. Smooth any rough edges with a wet finger. Immediately put the baking sheet in the oven and bake for **15 minutes**. Then, without opening the oven door, lower the heat to **350°F (175°C)** and bake for another **15-20 minutes**, or until they are golden brown and firm. Turn off the oven, prop the door open slightly (with a wooden spoon), and let the éclairs cool inside the oven for **10-15 minutes** to keep them from collapsing. Take them out and let them cool completely on a wire rack.

💡 Pro Tips:

•Do not open the oven door during baking, especially in the first 15-20 minutes, to prevent the éclairs from collapsing.
•Letting them cool inside the oven helps dry out the shells and keeps them crisp.

Estimated time: 30-35 minutes (baking)

Make the Vanilla Pastry Cream

In a medium bowl, whisk together **1/4 cup granulated sugar**, **2 large egg yolks**, and **2 tablespoons all-purpose flour or cornstarch** until the mixture is pale and smooth. In a separate pot, heat **1 cup whole milk** over medium heat until it's just gently simmering (do not let it boil). Slowly pour the hot milk into the egg yolk mixture, whisking constantly. Pour this whole mixture back into the pot. Cook over medium heat, whisking all the time, until the cream thickens and comes to a boil. Let it boil for **1 minute** while continuing to whisk. Take it off the heat, stir in **1/2 teaspoon vanilla extract** and **1 tablespoon unsalted butter**. Pour the cream into a shallow dish, cover it directly with plastic wrap (so no skin forms on top), and chill it in the refrigerator for at least **30 minutes**, or until it's completely cold and firm.

💡 Pro Tips:

•Whisk strongly when adding the hot milk to prevent the eggs from scrambling.
•Chilling the cream completely is very important for it to have the right texture.

Estimated time: 15 minutes (active) + 30 minutes (chilling)

Prepare the Chocolate Glaze

In a heatproof bowl placed over a pot of simmering water (this is called a double boiler), combine **1/2 cup finely chopped dark chocolate**, **2 tablespoons heavy cream**, **1 tablespoon unsalted butter**, and **1 teaspoon light corn syrup** (if using, for extra shine). Stir gently until the chocolate is melted and the glaze is smooth and shiny. Take it off the heat.

💡 Pro Tips:

•Make sure the bottom of the bowl doesn't touch the simmering water.
•Avoid making the chocolate too hot, as it can become clumpy or hard.

Estimated time: 5 minutes

Assemble the Éclairs

Once the éclairs are completely cool and the pastry cream is cold, fill a pastry bag fitted with a small plain tip (or a Bismark tip) with the **pastry cream**. Poke the bottom or sides of each éclair shell in **2-3 spots** and pipe in the cream until the éclair feels heavy and full. Or, you can slice the éclairs lengthwise and fill them with cream using a spoon or a small spatula. Dip the top of each filled éclair into the warm (not hot) **chocolate glaze**, letting any extra drip off. Place them on a wire rack to let the glaze set.