Mini eclairs with chocolate glaze

Votes: 1

How to Make - Mini Chocolate-Dipped Eclairs

Time: 50 min.
Complexity: easily
Quantity: 60 mini eclairs

Of the wide variety of custard-filled desserts, éclairs remain a beloved French classic. Decorated with chocolate icing and served with a cup of coffee, these pastries easily become an irresistible Sunday morning treat. If you're making éclairs for the first time, it will require a bit of skill, but the quick preparation and regal taste will be worth the effort and will be a true love at first sight.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Eclairs

1 cup of water
110 g butter or margarine
1 cup sifted premium flour
4 eggs

Cream

3 cups of milk
3/4 cup sugar
1/2 tsp salt
6 tablespoons flour
3 eggs
2 teaspoons vanilla

Glaze

60 g of dark chocolate
2 tbsp. sugar
1 cup whipping cream (33% fat)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, dark chocolate, eggs, milk, cream, vanillin

Cooking the dish according to the recipe:

Preheat oven to 200°C.
Bring the water and butter to a boil. Add the flour and cook, stirring constantly, until the mixture is smooth (if the dough is ready, it will form a ball when dropped into cold water). Remove from heat and let cool.

Beat 4 eggs, adding them into the dough one at a time.

Using a teaspoon, drop the dough onto a greased baking sheet, forming small eclairs. Bake in the oven for approximately 30 minutes, until golden brown. Cool the finished eclairs.
For the creamMix the milk, sugar, salt, and flour until smooth. Place over low heat, stirring, and cook until thickened. Add 3 eggs and, when the mixture thickens further, remove from heat, cool, and add vanilla.

Using a serrated knife, make small slits on the sides of the éclairs. Using a pastry bag fitted with a tip, fill the éclairs with custard.
For the glazeMelt the chocolate, add sugar, and cream. Cook over low heat, stirring constantly, until the mixture forms a soft ball. Cool the glaze and whisk until smooth, then decorate the finished éclairs.