Mini Chocolate Eclairs (or Cream Puffs)
Homemade eclairs are super easy to make. They are a French dessert also known as profiteroles, cream puffs, or choux à la crème. I just call it “delicious.” 😉
This is a great recipe to get your kids to help with. In fact, they are so easy to make that my daughter (13 years old at the time the photo below was taken) makes them anytime she gets a craving for them.
These tender pastry cups are so versatile; you can make them into delectable desserts like I’ve done here, or you can create amazing appetizers by filling them with your favorite dips or spreads.
I like making these into cute, miniature puffs. I use a small ice cream scoop to create evenly-sized pastries.
Other options for these delicious treats:
- Dust the tops with powdered sugar to make Cream Puffs
- Fill with ice cream for a frozen treat
- Experiment with different pudding flavors (cheesecake pudding filling is delicious!)
- Experiment with different extract flavors (try peppermint extract with chocolate pudding)
- To make this a savory dish, fill with crab dip (or your favorite dip) for an easy appetizer
Give my recipe a try. I think you’ll like it. 🙂
- ½ cup unsalted butter (or 1 stick)
- 1 cup water
- ⅛ teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 1 box (3.4 oz.) instant vanilla pudding (plus ingredients to make the pudding, per pkg. directions)
- 1 tub (8 oz.) Cool Whip whipped topping
- 1 teaspoon almond extract
- ½ cup chocolate chips
- 1½ teaspoons dark corn syrup
- 1½ teaspoons milk
- 2 tablespoons unsalted butter
- Preheat oven to 400 degrees. Combine butter, water, and salt in a medium saucepan; bring to a boil over high heat.
- Add flour all at once to boiling liquid, stirring constantly with a wooden spoon. Remove from heat and continue stirring until the flour mixture leaves the sides of the pan.
- Add eggs, one at a time, into the flour mixture, mixing well after each addition. Continue stirring until the the dough is smooth and not lumpy. Set aside for 15 minutes to allow to thoroughly cool.
- After the dough cools, drop by rounded heaping teaspoonfuls onto an ungreased cookie sheet, placing dough 23 inches apart. Bake for 35-40 minutes or until golden brown. Immediately split shells in half while hot to allow steam to escape and to keep shells crisp. Cool thoroughly before filling.
- Follow the directions on the box of pudding. Fold in Cool Whip and almond extract.
- Fill cream puff shells with prepared pudding mixture.
- Place all ingredients into a microwave safe bowl.
- Microwave on medium heat for 20 seconds; stir the mixture. If the chocolate chips and butter are not completely melted after stirring, microwave for 10 more seconds (and at 10-second intervals if they are still not melted), stirring afterward until the mixture is totally melted and smooth.