Print

Mini Eclair Puffs with Chocolate Ganache and Cream Filling Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://tastewithamy.com/mini-eclair-puffs-with-chocolate-ganache-and-cream-filling-recipe/