Blast from the Past: Mini Chocolate Eclairs Recipe | Cream Puffs with Custard Filling

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipping cream

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: cocoa powder + coconut oil

💰Cheaper: milk chocolate

Cocoa powder is lower in calories and can mimic chocolate flavor with added fat.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and can reduce saturated fat.

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers a natural sweetness and moisture.

Preheat the oven to 425°F (220°C).

Boil water and butter in a saucepan until melted.

Add flour and salt, stirring until a dough forms.

Cook the dough over low heat for 1-2 minutes, stirring constantly.

Remove from heat and let cool slightly before adding eggs one at a time, mixing well after each addition.

Transfer the dough to a piping bag and pipe 4-inch strips onto a baking sheet lined with parchment paper.

Bake for 20-25 minutes until puffed and golden brown.

Remove from the oven and let cool completely on a wire rack.

Whip heavy cream with vanilla extract and sugar until soft peaks form.

Melt dark chocolate in a double boiler until smooth.

Slice the cooled éclairs in half lengthwise and fill with whipped cream.

Dip the tops in melted chocolate and let set before serving.

Cooking Techniques

Spice Level:

Allergens