Miniature Chocolate Eclair Morsels

Name: Miniature Chocolate Eclair Morsels
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 24 pieces
Ingredients: 1/2 cup water; 1/4 cup unsalted butter; 1/2 cup all-purpose flour; 2 large eggs; 1/4 teaspoon salt; 1 cup heavy cream; 8 ounces semi-sweet chocolate, chopped; 2 tablespoons powdered sugar

Highlighted under: Indulgent Baking Ideas

I absolutely love the delicate nature of miniature chocolate eclair morsels. They are the perfect blend of airy choux pastry and a rich chocolate ganache that satisfies my sweet tooth without being overwhelming. Making these treats gives me such joy, especially when I see the smiles on my family’s faces as they bite into these little delights. This recipe is a guaranteed hit at any gathering, from casual get-togethers to elegant celebrations, and it's surprisingly simple to master!

Created by

Sophia

Last updated on 2026-02-01T14:50:28.460Z

When I first crafted these miniature chocolate eclair morsels, I was amazed at the lightness of the choux pastry. After experimenting with different oven temperatures, I found that starting at a higher heat helped them puff perfectly, creating that airy structure that makes each bite heavenly. The combination of flavors is just unmatched.

One tip I've learned is to let the chocolate ganache cool slightly before filling the eclairs. This not only helps prevent the pastry from becoming soggy but also allows the flavors to deepen, making each morsel even more delightful. I can never resist going back for seconds!

Why You Will Love This Recipe
Rich chocolate flavor paired with light, fluffy pastry
Perfectly bite-sized for easy indulgence
Sure to impress guests at any gathering

Mastering Choux Pastry

Creating the perfect choux pastry requires attention to detail, as the dough must achieve a smooth and elastic consistency. After bringing the water and butter to a boil, add the flour and salt all at once while constantly stirring. Cook it until the mixture forms a cohesive ball and pulls away from the saucepan sides. This crucial step ensures that your pastries will rise properly in the oven.

When incorporating the eggs, it's essential to add them one at a time, mixing thoroughly after each addition. The dough should transform from a lumpy mixture to a glossy, thick batter. If the dough seems too dry and doesn't pipe smoothly, you can add a teaspoon of warm water to achieve the desired consistency.

Perfecting the Baking Process

For even baking and a golden, puffed appearance, it's vital to preheat the oven thoroughly. The high temperature of 425°F (220°C) creates steam, a key factor in giving your eclairs their airy structure. Avoid opening the oven door while they bake, as this can cause them to collapse. You'll know they are ready when they are golden brown with a slight crispiness to the outer layer.

Once baked, allow the eclairs to cool completely on a wire rack. Cutting them too soon may result in a soggy bottom, which can dampen their delightful texture. Proper cooling allows the steam inside to settle, ensuring a perfect vessel for the rich chocolate ganache.

Crafting the Chocolate Ganache

The ganache is the heart of this recipe, and using high-quality chocolate can elevate its richness. Choose a semi-sweet chocolate that you enjoy eating on its own, as it will significantly impact the final flavor. Chopping the chocolate finely helps it melt evenly when combined with the hot cream. Be patient during mixing; it should result in a smooth, glossy texture that coats the back of a spoon without being too runny.

If you're looking to make a lighter version, consider substituting half of the heavy cream with a lighter option like milk. Keep in mind that this may alter the thickness and richness, but it can still yield delicious results. Once your ganache has cooled and thickened, it should be easy to pipe without making a mess!

Ingredients

Choux Pastry

1/2 cup water
1/4 cup unsalted butter
1/2 cup all-purpose flour
2 large eggs
1/4 teaspoon salt

Chocolate Ganache

1 cup heavy cream
8 ounces semi-sweet chocolate, chopped
2 tablespoons powdered sugar

Instructions

Directions

Prepare the Choux Pastry

In a saucepan, bring water and butter to a boil. Add flour and salt; stir vigorously until the mixture forms a ball and pulls away from the sides. Remove from heat. Let cool for a couple of minutes, then add eggs one at a time, mixing well until smooth.

Bake the Pastry

Preheat your oven to 425°F (220°C). Pipe small mounds (about the size of a quarter) onto a baking sheet lined with parchment paper. Bake for 15 minutes until golden brown and puffed. Let cool completely on a wire rack.

Make the Ganache

Heat the heavy cream in a saucepan until just simmering. Remove from heat and add the chopped chocolate. Let it sit for a minute, then stir until smooth. Stir in powdered sugar. Allow to cool until thickened.

Fill the Eclairs

Once the pastry is cool, use a pastry bag to pipe the chocolate ganache into each eclair through a small hole in the bottom.

Enjoy!

Pro Tips

For an added touch, dust your eclairs with a bit of powdered sugar before serving. It makes for a beautiful presentation!

Storage Tips

Miniature chocolate eclair morsels can be stored in an airtight container in the refrigerator for up to three days. For optimal freshness, it’s best to store them unfilled if possible. This way, your choux pastry retains its crisp texture, which can be compromised by the moisture in the ganache if stored together.

If you want to prepare these treats in advance, consider freezing the unfilled eclairs. Once baked and cooled, they can be placed in a single layer on a baking sheet, then wrapped tightly in plastic wrap and stored in the freezer for up to a month. To use, simply thaw them at room temperature before filling them with ganache.

Serving Suggestions

To enhance the presentation of your miniature eclairs, consider dusting them with cocoa powder or topped with a drizzle of caramel for an artistic touch. This adds a contrasting flavor that can be delightful alongside the rich chocolate ganache. You can also sprinkle flaky sea salt for a savory kick that pairs well with the sweetness.

These bite-sized treats are perfect for parties or gatherings. Arrange them on a decorative platter, and you can even include a side of fresh berries for a refreshing contrast. If you're feeling adventurous, try flavoring the ganache with a splash of espresso, vanilla extract, or even a hint of orange zest for a modern twist!

Troubleshooting Common Issues

If your choux pastry doesn’t rise, often it’s because the dough didn’t have enough moisture or wasn’t cooked long enough before the eggs were added. Ensure that you follow the method closely and keep an eye on the texture; it should be thick yet pipeable. Also, avoid the temptation to open the oven door early during baking to maintain a consistent steam level inside.

If your ganache turns out gritty or separates, it likely means the chocolate was added to cream that was too hot or that the mixture was stirred too vigorously. To fix this, attempt to reheat the ganache gently while stirring continuously, or use an immersion blender to re-emulsify it for a silky texture.

Questions About Recipes

→ Can I make the pastry ahead of time?

Yes, you can prepare the choux pastry and store it in an airtight container for up to one day before baking.

→ What type of chocolate should I use for the ganache?

Semi-sweet chocolate is ideal for a balanced flavor, but you can use dark chocolate for a more intense taste.

→ How can I tell when the eclairs are done baking?

They should be golden brown and feel firm to the touch. A little puff and crispy exterior indicate they are ready!

→ Can I use alternative fillings?

Absolutely! Feel free to experiment with vanilla pastry cream, whipped cream, or fruit fillings as well.