Mini Eclair Puffs with Chocolate Ganache and Cream Filling Recipe

Introduction

Mini Eclair Puffs are delightful bite-sized pastries filled with creamy vanilla custard and topped with rich chocolate ganache. Perfect for parties or a special treat, these puffs combine crisp shells with a luscious, silky filling that’s sure to impress.

Ingredients

• 1/2 cup butter
• 1/2 cup milk
• 1/2 cup water
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1 cup flour
• 4-5 eggs
• 1 (3.4 oz) instant vanilla pudding dry mix
• 1 1/2 cups cold milk (2% or whole)
• 1 1/2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 cup chocolate chips or chopped high-quality chocolate (dark or milk)
• 1/3 cup heavy cream

Instructions

1. Step 1: In a large saucepan, bring water, milk, butter, salt, and sugar to a boil.
2. Step 2: Once the butter has melted, reduce heat to low. Add the flour all at once and stir vigorously for 1–2 minutes to remove moisture and cook the flour.
3. Step 3: Remove the pan from heat and let the mixture cool to 125-135°F (warm to the touch but not hot).
4. Step 4: Add eggs one at a time, fully incorporating each before adding the next, until the dough becomes a soft paste that holds its shape.
5. Step 5: Transfer the dough to a piping bag fitted with a large round tip or use a Ziploc bag with a corner snipped off.
6. Step 6: Pipe the dough onto a parchment-lined baking sheet. For small puffs, make 24 quarter-sized balls; for larger puffs, pipe 18 half-dollar-sized balls.
7. Step 7: Bake small puffs at 425ºF for 10 minutes, then reduce heat to 375ºF and bake 8–10 minutes until golden and hollow. For large puffs, bake at 425ºF for 12 minutes, then 375ºF for 12–14 minutes until golden and hollow.
8. Step 8: Allow puffs to cool completely before filling.
9. Step 9: Whisk the instant vanilla pudding mix with cold milk for 2–3 minutes. Refrigerate until ready to use.
10. Step 10: In a large bowl, whip heavy cream to soft peaks. Add powdered sugar and whip to stiff peaks—be careful not to overwhip.
11. Step 11: Remove pudding from the fridge and stir until smooth. Gently fold whipped cream into the pudding mixture.
12. Step 12: Using a piping bag with a round tip, carefully fill the cooled pastry shells slowly until full.
13. Step 13: In a microwave-safe bowl, heat heavy cream and chocolate chips in 30-second intervals, stirring between each, until melted and smooth.
14. Step 14: Stir the chocolate ganache well until fully combined and glossy (1–3 minutes).
15. Step 15: Dip the tops of each filled eclair into the chocolate ganache. Let the ganache set before serving. Store in the refrigerator or freeze for later.

Tips & Variations

• Use a kitchen thermometer to ensure the dough cools to the right temperature before adding eggs to avoid scrambling them.
• For a coffee-flavored twist, add a teaspoon of espresso powder to the pudding mixture.
• Substitute vanilla pudding with chocolate pudding for a richer filling.
• If you don’t have a piping bag, use two spoons to shape the dough on the baking sheet.

Storage

Store filled eclair puffs in an airtight container in the refrigerator for up to 3 days. To freeze, place them on a tray to freeze individually, then transfer to a sealed container or freezer bag for up to 1 month. Thaw in the fridge and refresh the chocolate topping if needed before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pastry dough ahead of time?

It’s best to pipe and bake the dough fresh for the best puff and texture. However, you can prepare and refrigerate the dough for up to a day; bring it to room temperature before piping.

Why do my eclairs collapse after baking?

This usually happens if the shells aren’t baked long enough to dry out inside or if the oven door is opened too early. Make sure to bake until they are golden and hollow and avoid opening the oven door during baking.

Mini Eclair Puffs with Chocolate Ganache and Cream Filling Recipe

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4.7 from 137 reviews

Delight in these classic Mini Eclair Puffs featuring a light and airy choux pastry, filled with a creamy vanilla pudding and whipped cream mixture, then finished with a luscious chocolate ganache topping. Perfect for a sophisticated dessert or a special occasion treat.

• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 24 small mini eclair puffs 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Choux Pastry

• 1/2 cup butter
• 1/2 cup milk
• 1/2 cup water
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1 cup flour
• 4–5 eggs

Filling

• 1 (3.4 oz) instant vanilla pudding dry mix
• 1 1/2 cups cold milk (2% or whole)
• 1 1/2 cups heavy whipping cream
• 1/4 cup powdered sugar

Chocolate Ganache

• 1 cup chocolate chips (dark or milk) or high-quality chocolate bar, chopped
• 1/3 cup heavy cream

Instructions

1. Prepare the Choux Pastry Dough: In a large saucepan, bring to a boil the water, milk, butter, salt, and sugar. Once the butter has melted, reduce the heat to low and add the flour all at once. Stir vigorously for 1-2 minutes to remove excess moisture and partially cook the flour.
2. Cool and Add Eggs: Remove the saucepan from the heat and let the mixture cool until it feels hot to the touch but not burning, about 125-135°F. Add eggs one at a time, incorporating each completely before adding the next, until the dough becomes a soft paste that holds its shape.
3. Pipe the Dough: Using a piping bag fitted with a large round tip or a plastic piping coupler in a Ziploc bag, pipe the dough onto a parchment-lined cookie sheet. For small puffs, pipe 24 roughly quarter-sized balls; for larger puffs, pipe 18 half-dollar sized balls.
4. Bake the Puffs: For small puffs, bake at 425ºF for 10 minutes, then reduce the oven temperature to 375ºF and bake for an additional 8-10 minutes until the shells are golden brown and hollow inside. For large puffs, bake at 425ºF for 12 minutes, then reduce to 375ºF and bake for 12-14 minutes until golden brown and hollow. Allow puffs to cool completely.
5. Prepare the Filling: Whisk together the instant vanilla pudding mix and cold milk for 2-3 minutes, then refrigerate until ready to use. In a large mixing bowl, whip the heavy cream and powdered sugar to stiff peaks, being careful not to over-whip. Fold the whipped cream gently into the pudding mixture until smooth.
6. Fill the Puffs: Using a piping bag fitted with a round tip, carefully insert the tip into the cooled shell and fill slowly with the pudding and whipped cream mixture until full.
7. Make Chocolate Ganache: In a microwave-safe bowl, combine the chocolate chips or chopped chocolate and heavy cream. Heat in 30-second intervals, stirring between each, until the chocolate is melted and smooth, usually 30 seconds to 1 minute. Stir thoroughly for 1-3 minutes until rich and glossy.
8. Dip and Set: Dip the top of each filled eclair puff into the chocolate ganache. Allow the ganache to cool and set before serving. Store the eclairs in the refrigerator or freeze for later use.

Notes

• Ensure the choux dough is cooled to the right temperature before adding eggs to prevent scrambling.
• Add eggs gradually and fully incorporate each for best dough texture.
• Baking times vary with puff size; watch for golden brown and hollow shells as indicators of doneness.
• Do not over-whip heavy cream to avoid turning it into butter.
• Chocolate ganache should be smooth and glossy; avoid overheating to prevent seizing.
• Store finished eclairs refrigerated and consume within 2 days for optimum freshness.

Keywords: mini eclair puffs, choux pastry, vanilla pudding filling, chocolate ganache, French dessert, cream puffs, homemade eclairs