I adore these little puffs. They have all the decadence of éclairs, but in a smaller format. The filling is the best vanilla pudding in the world, surrounded by a lovely little pastry, and then topped with rich ganache. It is the perfect little package.

These éclair puffs are a PROJECT. Make sure to carve out plenty of time for them on the weekend. My recommendation is to make the choux pastry shells one day, then the crème pâtissière the next, and then fill and dip them the final day. It can all be done in one day, but you will have a full sink and dishwasher of dishes.

We use some special equipment for this recipe. You will need a large hole piping tip and pastry bag. I used an Ateco 806 tip, but any large round tip should work.

Éclair Puffs

Ingredients

1 recipe choux pastry

1 recipe crème pâtissière

4 oz semi sweet chocolate chips

½ cup heavy cream

Instructions

1. Preheat your oven to 400℉. 
2. Line 2 large baking sheets with parchment paper. 
3. Add your choux pastry to a piping bag with a large round tip. 
4. Pipe 2 inch circles on your baking sheet. Hold your piping bag straight up and down. 
5. Give your puffs plenty of space on the baking sheet with 2 inches in between each puff. 
6. Fill a small bowl with water. Dip your finger in the water and gently dab each puff to round out the top. If you have any that look like pointy Santa hats, that little tip will burn. 
7. Bake puffs for 20-25 minutes or until golden brown. 
8. When puffs are slightly cooled and you can pick them up without burning yourself. Use a small knife to carefully make a whole in the bottom of each puff for the steam to escape. 
9. Add your crème pâtissière to a piping bag with a small tip. 
10. Once your puffs are cooled completely, pipe in your crème pâtissière. Poke your piping bag tip into the puff and squeeze until the puff feels heavy and full. 
11. Add your chocolate to a heat proof bowl. Heat your heavy cream in a small, heavy bottomed pot until just simmering. Pour cream over chocolate and stir until smooth and creamy. 
12. Dip each cream puff into your chocolate. 
13. Store éclair puffs in the fridge. 

Notes

• If you want these to be smaller, one-bite treats, you can pipe 1 inch rounds and bake them 15 minutes or until golden browned and baked through.