Mini Chocolate Eclairs

For the batter:
  • 250 ml water (1 cup + 2 teaspoons)
  • 70 grams butter (5/8 cup or 5 tablespoons)
  • 150 grams minus 1 tablespoon flour (1 cup minus 1 tablespoon)
  • 2 tablespoons cocoa powder
  • 4 eggs
  • pinch of salt
For the filling:
  • 4 ounces mascarpone cheese
  • 4 ounces heavy whipping cream, chilled
  • 5 tablespoons sugar
  • 1 teaspoon vanilla extract
For chocolate glaze:
  • 2 ounces milk chocolate
  • 5 tablespoons heavy whipping cream
To make eclairs:
  1. Combine water with salt, bring to a boil, add butter and bring to a boil one more time.
  2. Combine flour and cocoa powder and add this mixture to the pot.
  3. Whisk vigorously until no lumps remain.
  4. Reduce the heat to minimal and keep whisking until the mixture thickens, about 1 minute.
  5. Off the heat and adding one egg at a time, keep whisking the mixture until all eggs are fully incorporated and the batter is of the smooth consistency without lumps.
  6. Preheat the oven to 400 F.
  7. Line a sheet pan with parchment paper.
  8. Using a pastry bag fitted with a serrated decorating tip (I used #869), pipe fat lengths of dough (about 3 inches long) onto the lined baking sheet, leaving 1 inch of space between them. Bake for 15 minutes.
  9. Without opening the oven door, reduce the temperature to 340 F and bake for another 15-20 minutes.
  10. Important: - Don't open the oven while baking.
  11. Remove from the oven and cool the eclairs on the wire rack. When slightly cooled, cut them in half lengthwise.
To make the filling:
  1. In a medium bowl beat heavy whipping cream, mascarpone, sugar and vanilla extract until stiff peaks.
  2. Using a flower decorating tip (I used 1M Wilton tip), pipe the mascarpone cream on the eclair bottoms.
For chocolate glaze:
  1. In a medium bowl combine milk chocolate and heavy whipping cream and microwave in 30 seconds intervals until chocolate has melted. Stir.
  2. Dip the tops of mini eclairs into chocolate glaze and gently place the tops on each eclair.
  3. Serve immediately!

All rights and credits reserved to the owner: 


Iryna of "Lavander & Macarons"

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