Thursday, January 5, 2012

Making Mini Vanilla Éclairs

After much contemplation over the weekend, I finally decided to make éclair as my first sweet bake for 2012. I made this once long time ago and I think I was quite successful then, so I wanted to repeat my little success again this year (in front of my husband!).

I browsed a lot of simple éclair recipes in the net and landed my choice on an éclair recipe from a trustedsource created by Mrs. Fatma Bahalwan, a decorated baking guru and entrepreneur from Indonesia.

Below is the recipe and step-by step tutorials of the mini vanilla éclairs that I made this evening, with the help of my dear husband. My husband was the one who bothered to take all of the photos below too. Isn't he sweet? Without further ado, here is the recipe has been slightly adapted from the original recipe to suit my current ingredients stock at home today. Also, I only made half of the ingredients from the original recipe as I wanted to test the recipe first and do not wish to waste so much food.

First sweet bakes of the year: Mini Vanilla Éclairs.

Mini Vanilla Éclair


For the choux dough:

  • 100 ml Water
  • 1 tbsp Sugar
  • 65 gr Unsalted butter or margarine
  • 75 gr Flour
  • 2 Eggs
  • Melted chocolate for decoration 

For the vanilla custard (vla):

  • 1 Egg yolk
  • 25 gr Corn Starch
  • 250 ml Fresh Milk
  • 40 gr Sugar
  • 1 tsp Vanilla Essence


1. Make the choux first by boiling water, sugar and butter in a pan. Add in the flour into the boiling liquid and mix well by using a wooden spoon on small fire. Keep on mixing until the dough does not stick to the pan.

Once your choux dough looks like a mashed potato, you may turn off your stove.

2. Once the dough is lukewarm (not piping hot), add in the eggs one by one. Mix well by using a metal spoon.  Ensure that the dough is not too hot when we add the eggs onto it. We do not want to cook the eggs with the hot dough.

After the eggs, the choux dough will look a bit gooey. And it's ready for piping.

3. Put the choux dough into a piping bag, cut the tip of the piping bag and pipe the dough (vertically) on a baking pan which is already lined by a parchment paper. The size and length of the choux can be made as desired. Don't pipe too small choux dough otherwise, it's going to be a pain to fill the choux with the custard later on.

Piping the choux dough on a lined baking pan. 
Wet your finger first if you want to slightly fix the shape of your choux before baking.

4. Bake the choux dough in a preheated oven for about 25 minutes until the choux is golden brown and slightly cracking.

5. Whilst baking the chouxmake the vanilla custard by combining the corn starch, egg yolk and some fresh milk in a bowl by using fork.

6. Bring to boil the remaining fresh milk and sugar. Once the sugar is dissolved, pour the corn starch, egg yolk and a part of fresh milk mixture on to the boiling liquid. Gently mix and bring to boil once more until the mixture is thickened. Set aside.

The vanilla custard.

7. Once the choux is ready, cut half of the choux in the middle with a scissor but try not letting the whole choux completely separated into two. 

8. Fill the choux with the vanilla custard and decorate with melted chocolate as desired. If microwave is used to melt the cooking chocolate, make sure you microwave the cooking chocolate not more than 30 seconds.

Melted white chocolate. It was melted in a microwave for 29 seconds.

9. Éclairs are now ready to serve. Éclairs can be kept fresh in the fridge or air-tight container for a couple of days but I would say eating them fresh is still the best option.

Vanilla éclair is now ready to serve.

To summarize, I had a really milky and buttery tasted éclairs today. The vanilla scent was pretty strong too and I liked it. One mistake that I made today was probably not making the choux big enough before I baked them so it was quite a challenge for me to fill the mini choux with custard. My husband over-microwaved my dark cooking chocolate so it smelled burnt. This was the reason why we ended up decorating the éclairs with the white chocolate only. The 'white' éclairs still tasted good, nevertheless.

It's a pity that today the only kid I have in the house is only my barely-3-months-old niece. She is teeth-less and obviously 100% relies on milk. Thus, no children around who could help me to finish my colourful éclairs today. Never mind.


  1. Lucky you to have a hubby who helped in taking the photos and I suppose thats the joy of having the other half who is supportive of what you do. Lovely éclairs you have made and looks so tempting and I would have done the same just like you, that is using only half of the ingredients. Similarly, I don't like wastage and my other does not like anything sweet and I am almost the same.

  2. Thanks Nava! Yes, having a supportive partner is wonderful. My husband is the same like yours, he doesn't fancy eating anything too sweet or artificially coloured.

  3. How funny that your husband left the dark chocolate in the microwave for too long because I was SO happy to see an eclair recipe that didn't use the stuff (not a chocolate fan here). The white was such a fresh change. I think your eclairs came out beautifully. Great job.

  4. Haha! Yes, today was his first time melting cooking chocolate in microwave. Then, he (and I) discovered that melting chocolate in microwave only takes 30 seconds, no more.

  5. I've never made eclairs before but these look just lovely! I especially like the ones with sprinkles :)

  6. OH - I love these little eclairs and I wouldn't feel so guilty eating one! They look SO tasty!

  7. Lovely! I devour eclairs, so the mini size might be safer ;) Looks like an utter success!


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