MINI ECLAIR PUFFS

Mini Eclair cream puff shells filled with an amazing cream filling, topped with rich chocolate ganache.

Ingredients of MINI ECLAIR PUFFS

PUFF SHELLS:

• 1/2 cup butter
• 1/2 cup milk
• 1/2 cup water
• 1 tsp. sugar
• 1/4 tsp. salt
• 1 cup flour
• 4-5 eggs

CREAM FILLING:

• vanilla pudding
• 1 1/2 cup cold milk
• 1 1/2 cups heavy whipping cream
• 1/4 cup powdered sugar

CHOCOLATE GANACHE:

• 1 cup chocolate
• 1/3 cup heavy cream

How To Make MINI ECLAIR PUFF SHELLS 

1. Boil, water, milk, butter, salt, and sugar in a pan.
2. Once butter is melted, add flour, and stir vigorously for 2 minutes.
3. Remove from heat.  Let cool down.
4. Add eggs, one at a time. Incorporate completely before adding the next egg. Add 4-5 eggs until the mixture turns into a soft paste.
5. Using a plastic piping tip of your choice.
6. Immediately pipe the dough onto a cookie sheet lined with parchment.
7. Bake time will vary depending on size.
8. For small puffs, bake at 425ºF for 10 minutes then reduce the heat to 375ºF for 8-10 minutes or until the shells are golden brown and hollow inside.
9. For large puffs, bake 425ºF for 12 minutes then reduce heat to 375ºF for 12-14 minutes or until golden brown and hollow.
10. After baking eclair puffs are ready.