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Small-Batch Chocolate Eclairs

February 11, 2022 by Joy the Baker 11 Comments

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Two chocolate topped eclairs on a plate

If there’s one pastry that will make you feel like an absolute wizard in the kitchen it’s eclairs! Somehow a stovetop dough (??) comes together into these light as air pastry pockets for vanilla whipped cream and chocolate ganache.  It’s a simple wonder and, with this chocolate eclair recipe, yours to unlock.

Today’s offering is the dessert companion to Marry Me Chicken and combine to make one heck of a Valentine’s Day meal, ifIdosaysomyself. But – these gems are truly timeless and even make for an incredible breakfast option. With hot coffee and a good book on the couch?  Tell me it gets better and I’m humbly disagree.

Alright, friends – let’s choux (it’s easy I promise)!

ingredients for eclair recipe in small bowl.

Here are the ingredients you’ll need for this small-batch eclair recipe:

•  water

•  unsalted butter

•  kosher salt and granulated sugar

•  all-purpose flour

•  two large eggs, at room temperature (the temp part is important)

•  softened cream cheese

•  heavy cream – I love an eclair with whipped cream, light as air. You might prefer a vanilla pudding or a homemade pastry cream. Or maybe the raspberry rose whipped cream I added to these cream puffs. There’s no wrong answer here.

•  powdered sugar

•  vanilla extract

•  semi-sweet chocolate chips or chunks

•  for that beautiful eclair shape you’ll want a pastry bag, a French star pastry tip (Ateco #869), and a filling tip.

water, salt, and water in small pot for eclair recipe
Flour added to eclair recipe batter in small pot.


We’ll start by make the eclair dough – a stovetop-cooked French pastry dough called pâte á choux.

In a small saucepan (this is a small batch of eclair, after all) bring water, butter, and salt to a boil over medium heat. Allow the butter to melt completely as the water boils.

Remove from the heat temporarily and add the flour and sugar.  Stir with a wooden spoon or rubber spatula to work out any lumps and allow the flour to absorb the water.  Return the saucepan to the heat, setting the heat to low, and stir the dough until it becomes a rather cohesive mixture.

Eclair batter in pot to cool.
Egg added to choux batter for eclair recipe.


Push the choux dough around the pan over low heat, allowing the dough to steam. You’ll notice the dough pulls away from the sides of the pan and leaves a bit of residue on the bottom and sides of the pan. Some of the water will cook off as it steams, for 3-5 minutes.

Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment and give it a break. Allow the dough to cool for 10-15 minutes.

Our next step is to whip in the room temperature eggs.  Cool the dough so it doesn’t cook the eggs when they’re added.  That would be gross.

To expedite the cooling process, stir the dough around the mixing bowl.  The dough will be just warm to the touch but not hot at all.  Beat in the eggs, one at a time, scraping down the bowl between each addition.  Mix each egg for 1 full minute. We’re asking the dough to do a lot of work to aerate and raise the eclairs.

After the last egg is incorporated, the choux pastry will be smooth, thick, and glossy.

Eclair recipe batter piped onto parchment lined baking sheet

Grab a rimmed baking sheet and line with parchment paper.

For that beautiful eclair shape you’ll want to grab your piping bag, fitted with the French star pastry tip. You could also use a large round tip if that’s what you have on hand.  In a pinch, a ziplock freezer bag with a generous bit of the corner cut off will create the same log shapes.

Pipe 2 1/2-3-inch logs of pate a choux dough about 2-inch apart on the prepared pan.  This is a small batch so you’ll want to eeek every bit of dough you can from the pastry bag to make 8 small eclairs.

Place in the oven to bake, undisturbed, until tall and puffed.

Whipped cream cheese in a small bowl.
heavy cream, powdered sugar and vanilla.


While the eclair recipe bakes, bring together the whipped cream filling.

Heres’s a pro-tip:  add cream cheese to your whipped cream!  Start by beating softened whipped cream around a medium bowl.  Slowly beat in heavy cream until the two are evenly combined, followed by powdered sugar and vanilla extract or vanilla bean.

The cream cheese will help to stabilize the whipped cream (making it perfect for filling) and add a hint of tangy flavor to the filling.

Baked eclair recipe out of the oven on a sheet tray.

The eclairs will bake to puffed and golden brown. They’re creamy and hollow inside, it’s a little pastry miracle!

Allow the baked pastries to cool on the lined baking sheet or on a wire rack until cool.  Once completely cool you can store these in an airtight container at room temperature.  I find it best to fill and top the eclairs right before serving.  (If you’ve left the pastries overnight, just give them a quick toast in a 300 degree oven for a few minutes to freshen them up! Works like a charm!)

Hot cream and chocolate pieces in small bowl for chocolate ganache.
Whisked chocolate ganache in small bowl with whisk


While the eclair shells cool, make the chocolate ganache. Bring cream to a very low simmer. Pour that hot, hot cream over chocolate pieces and let it sit for 5 minutes.  That quality time will melt help melt the chocolate, allowing you to whisk it into a glossy ganache.

Baked eclair recipe on a baking sheet being filled with whipped cream.

Look at this fancy filling tip!  Is it completely necessary? No… you can shove a piping bag into your eclairs if need to.  This pastry tip makes for more reliable filling and just imagine all the filled doughnuts you can make once you have this tip in your arsenal.

dipping chocolate eclairs in melted chocolate.

Plop each filled eclair into the chocolate glaze to top.

Two small eclairs on a plate.

Marvel at your success! Can you even believe your chocolate eclair mastery?  You’re the real deal – take all the credit. May I humbly suggest you tuck this eclair recipe away for anytime you need to impress yourself with dessert?

Print
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Two small eclairs on a plate.

Small-Batch Chocolate Eclairs

★★★★★ 5 from 4 reviews
  • Author: Joy the Baker
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Ingredients

Scale
  • 1/2 cup water
  • 1/4 cup (half a stick) unsalted butter
  • pinch of salt
  • 1/2 cup (63 grams) all-purpose flour
  • 1 teaspoon granulated sugar
  • 2 large eggs, at room temperature
  • 1 1/2 cups heavy cream
  • 1 ounce cream cream cheese, softened to room temperature
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1/2 cup chocolate chips
  • 1/4 + 1 tablespoon cup heavy cream

Instructions

  1. Place a rack in the center and upper third of the oven and preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
  2. To make the pate a choux, combine the water, butter, and salt in a medium saucepan, over medium heat and bring to a rolling boil.
  3. Remove the pan from the heat, and add the flour and sugar all at once, using a spatula to stir quickly and vigorously.
  4. Return the pan to the burner and cook over medium-low heat, stirring constantly, until the mixture smooths to a glossy consistency and pulls away from the sides of the pan. The mixture will also steam and cook off some of the water.
  5. Remove the pan from the heat, and let the mixture cool for 10 minutes. The mixture will still be warm but place in a medium bowl. Use a spatula to stir the mixture around the bowl to release some of the heat and steam
  6. In the bowl of a stand mixer with a paddle attachment or with an electric hand mixer, beat in the eggs one at a time, mixing for 1 full minute between each addition. The mixture will look curdled with the first egg. Stop the mixer and scrape down the sides of the bowl to ensure all of the ingredients are mixed evenly. The batter will be smooth and glossy after the last egg is added. Beat for another minutes after adding the last egg.
  7. Spoon the batter into a piping bag fitted with a large star tip. I used Ateco #869. Pipe into 2 1/2 or 3-inch logs set about 2-inches apart.
  8. Bake for 16-18 minutes, rotating the pan after 10 minutes of baking if necessary. Remove from the oven and allow to cool.
  9. While the pastry bakes, make the whipped cream. In the bowl of a stand mixer or in a clean bowl with an electric hand mixer beat cream cheese around a bowl to ensure it is softened. Add 1/4 cup of heavy cream and beat to slowly incorporate the cream cheese into the heavy cream. Add an additional 1/4 cup heavy cream and mix. Followed by all of the remaining crew, powdered sugar, and vanilla. Beat to stiff peaks.
  10. To make the ganache bring heavy cream to a simmer. Pour the cream over the chocolate chips in a small bowl and allow to sit for 5 minutes before whisking to smooth and glossy.
  11. I like to fill the eclairs no more than 1 hour before serving. To fill the eclairs, fill a piping bag (fitted with a filling tip if you have one) with whipped cream. Insert the top all the way into one end of the eclair, squeeze the piping bag while slowly removing the tip.
  12. Dip the top of each eclair into the chocolate ganache and allow to rest on a baking sheet until serving. Refrigerate the eclairs to set the chocolate if you’d like.

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Reader Interactions

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Questions
  1. Susan

    October 15, 2022 at 4:58 pm

    First time making eclairs and the recipe was so easy. I need to work on piping but they turned out great! Next time I’ll do the more traditional filing but I love a small batch recipe!

    ★★★★★

    Reply
  2. samantha campanini

    February 21, 2022 at 7:23 am

    Eclairs are one of my sweetest memories from when I was Samantha in Strasbourg (instead of Emily in Paris LOL). On Sundays I used to wake up early morning and go to a pastry shop to eat fresly baked goods. My favorite eclais were the one filled with chantilly cream and topped with dark chocolate.

    Reply
  3. Nicole Schlacter

    February 14, 2022 at 10:14 am

    Such a simple recipe, such delicious end product! The batch size was ideal as well.

    Reply
  4. Kara

    February 13, 2022 at 5:46 pm

    I’ve been making eclairs from a recipe from either Food and Wine magazine or Fine Cooking magazine (can’t remember which one, darn it) for about 12 years. . .which makes it sound like I make eclairs a lot but we’re really talking about once every couple of years or so. Choux pastry is always a standard recipe, but the thing that has made this recipe such a keeper is the filling. It’s—wait for it—whipped cream folded with homemade sweetened condensed milk. !!! The magazine called it milk jam, but it’s homemade sweetened condensed milk, and it couldn’t be easier to make (simmer a quart of whole milk, two cups of sugar, and a vanilla bean for two hours or a little more, until it’s thick and sticky and pale golden). Put that in the fridge overnight, the fold it into whipped cream (from two cups of cream), and fill the eclairs with it. I do love whipped cream stabilized with cream cheese (I use that on a strawberries and cream cake when the berries in the market are beautiful), but this whipped cream/sweetened condensed milk number is just truly magical. Best eclair filling ever! You should try it next time you want to make eclairs or cream puffs. Oh, and the sweetened condensed milk keeps up to two months in the fridge, so after you’ve made your eclairs, you can low key make yourself a Vietnamese iced coffee or Hong Kong milk tea anytime you need a treat for a couple of months. I highly recommend! And, thanks for your blog, Joy! I look forward to your words every Sunday. <3

    Reply
    • Abby Mallett

      February 14, 2022 at 2:37 pm

      Kara, this sounds LOVELY. I feel like magical is the best description of this. Thank you for the suggestion! (Personally, I am saving this!)

      Reply
  5. jill

    February 13, 2022 at 10:21 am

    eke not eeek

    Reply
    • Jen

      February 15, 2022 at 3:00 pm

      Wow, you must be fun at parties…

      Reply
  6. Beth

    February 12, 2022 at 12:49 pm

    These look amazing!

    Heres’s a pro-tip: add cream cheese to your whipped cream! Start by beating softened whipped cream around a medium bowl. Slowly beat in heavy cream until the two are evenly combined, followed by powdered sugar and vanilla extract or vanilla bean.

    I think you meant “cream cheese” not “whipped cream” in the second sentence.

    Reply
  7. Katie

    February 12, 2022 at 12:01 pm

    I’ve made these for years, my late grandmother’s recipe is quite similar! Love the addition of cream cheese in the whipped cream! Will tuck that golden nugget away! For my grandmother’s birthday, we made one HUGE round eclair on a pizza stone. Then slice thru the middle to fill. No worries about a clean cut. The filling and topping take care of the rest. Talk about a show-stopper! Thanks, Joy! You brought back some joyful memories with this one!

    ★★★★★

    Reply
  8. Sue

    February 12, 2022 at 6:56 am

    Small batch chocolate eclairs are just the right recipe for a Valentine’s Day treat. Instead of making them elongated in shape I will take the pate a choux dough and bake it into the shape of small hearts. Your email provided the ideal recipe and idea for a heart shaped cream puff. Thank you.

    ★★★★★

    Reply
  9. Peter

    February 12, 2022 at 6:07 am

    Love your casual writeup of one of my all-time favorite desserts (or breakfast, or lunch, etc). I never thought to try and make this myself. Preheating the oven now…

    ★★★★★

    Reply

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Just tryna get the most cheese on my most simple s Just tryna get the most cheese on my most simple small-batch bagel recipe. Get in on this with me: ⁣
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1. To make the dough, place all of the dough ingredients in the bowl of a stand mixer fitted with a dough hook. Mix on low until the dough begins to come together. You may want to speed up the process by first mixing all of the ingredients together by hand with a spatula before putting the bowl on the stand mixer. This will help the dough hook work. The dough will come together into a soft, though not too sticky dough ball after several minutes of hand mixing and stand mixer mixing.⁣⁣⁣
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