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Mini Chocolate Eclairs

By Paula Deen


Difficulty: Hard

Prep time: 30 minutes

Cook time: 30 minutes

Servings: 24



  • 1 cup water
  • 1 stick butter
  • 1 cup all-purpose flour, sifted
  • 4 eggs


  • 3 cups milk
  • 2 cups sugar
  • ½ teaspoon salt
  • 6 tablespoons all-purpose flour, sifted
  • 3 eggs, beaten
  • 2 teaspoons vanilla


  • 2 (1-oz) squares chocolate
  • ¾ cup sugar
  • 1 cup whipping cream



Heat water and butter to boiling point. Add flour and stir constantly until mixture is smooth and forms a ball when tested in cold water. Remove from heat and let cool. Beat in 4 eggs, one at a time. Drop dough from teaspoon to form small eclairs onto greased cookie sheet. Bake at 400°F for approximately 30 minutes or until light brown. Set aside to cool.


Combin milk, sugar, salt and flour; cook slowly until thickens. Add 3 beaten eggs and continue to cook until mixture is even thicker. Remove from heat, cool and add vanilla. With a serrated knife, slice pastry puffs longwise, but not all the way through. Pipe custard mixture into the center of the cooled eclair


Melt chocolate. Add sugar and cream. Cook over medium heat until soft ball stage. Let cool and beat until smooth.

Ice tops of the cooled eclairs.

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