Mini Eclairs
Ingredients
- 0.5 stick unsalted butter
- 0.5 cup whole milk
- 1 tbsp sugar
- 0.5 cup all-purpose flour
- 0.3 tsp baking powder
- 1 pinch salt
- 2 0.5 large eggs
- 1 cup Bavarian cream or pastry cream
- 2 tbsp cocoa powder (for glaze)
- 0.5 cup powdered sugar (for glaze)
- 1 tbsp milk (for glaze), plus more as needed
Instructions
- 1
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment.
- 2
In a saucepan over high heat, whisk the butter and milk together until the butter melts; bring to a boil. Whisk in the sugar.
- 3
Combine the flour, baking powder, and salt; stir into the pan until the dough forms a ball and pulls away from the sides. Remove from heat and transfer to an electric mixer bowl.
- 4
Beat the dough on medium speed, adding the eggs one at a time, until the dough is smooth and holds together. Cool slightly.
- 5
Transfer dough to a pastry bag fitted with a round tip. Pipe 2-inch logs onto the prepared baking sheet, about 2 inches apart.
- 6
Bake at 400°F for 10 minutes, then reduce heat to 350°F and continue baking for 25 minutes, until firm to the touch. Do not open the oven early. Cool completely.
- 7
Fill a pastry bag with Bavarian cream and pipe into the cooled shells.
- 8
Make the chocolate glaze: mix cocoa powder, powdered sugar, and milk until smooth. Spoon over each éclair. Refrigerate until the glaze is set, then serve.