Mini Chocolate Eclairs
Prep time
Cook time
Total time
If you love chocolate eclairs filled with whipped cream why not try making them at home yourself. You will likely never spend the money again to buy them because they really are simple to make.
Recipe type: Dessert
Serves: 14
  • 3oz Butter
  • ¾ cup water
  • ¾ Cup Flour sifted
  • 3 Eggs
  • pinch of salt
  • 1 Cup Melting Chocolate
  • 11/2 Cups Whipping Cream
  1. Place the butter and water into a large pan and slowly bring to the boil, this ensures that the butter will have fully melted.
  2. With your flour place it on a piece of parchment paper. When the mixture is boiling add in all the flour from the paper into the pan and immediately take it off the heat and start working as fast as you can.
  3. Beat the mixture with a wooden spoon hard until it starts coming away from the side of the pan.
  4. Now beat in the salt
  5. Have your sink filled slightly with water as you will need this to cool you pan down before adding the eggs.
  6. When mixture has cooled add the egg a bit at a time, ensuring that its fully mixed before adding more.
  7. You may not need all the eggs if you are using large eggs. The mixture should be of dropping consistency this means that it should come off the spoon reluctantly and in one blob.
  8. On a piece of parchment paper start piping the mixture out. Use a large nozzle on your piping bag for even lines.
  9. If you pipe the lines onto a dampened baking tray the steam will help them rise.
  10. Place in the oven (200oC/400oF) for 25 mins
  11. When done place on a rack until completely cooled
  12. Make a hole in your choux pastry big enough to get a small piping nozzle into it. (if you don't want to do that you can easily cut in half and fill with whipped cream)
  13. Now fill with cream ensuring that you fill both ends.
  14. Top with melted Chocolate.
Recipe by Canadian Budget Binder at