Mini Chocolate Éclairs

Serving Size: 30 Prep Time: 5 minutes Cook Time: 30


6 tbs Butter (Cut into pieces)
2 cups Water (Cold)
1 1/2 cup Flour
3 large Egg(s) (Beaten)
2 cups Heavy Cream
3/4 cup Chocolate Chips


  1. Preheat oven to 400˚F.
  2. Melt the butter in a saucepan with water, then bring to a boil.
  3. Once it reaches a boil, remove from heat and immediately pour flour into pan.
  4. Beat well with a wooden spoon until it is thick and shiny - coming away from the edge of the pan.
  5. Pour the eggs a little at a time into the mixture, stirring vigorously. Mix until smooth and thick.
  6. Let cool for a few minutes, then transfer to a piping bag (or a large ziploc bag with the corner cut off).
  7. Pipe 2 inch lengths of the mixture onto 2 baking sheets that are lined with parchment paper. 
  8. Bake for approximately 20 minutes or until golden. 
  9. Remove from oven and make slits in the side of each one. Return to the oven to bake for another 5-7 minutes.
  10. Make sure to let cool.
  11. Mix whipped cream with a bit of sugar. Pipe into each éclair.
  12. Melt the chocolate and spread over the top. Put in fridge to harden. 
  13. Serve and enjoy!

Note: Can be stored in the fridge or freezer.

*Original recipe is from the Illustrated Quick Cook cookbook.