Mini chocolate & coconut mini eclairs

Mini chocolate & coconut eclairs

A few years ago I was working in a pastry shop that mainly sold éclairs. There were about a billion different flavours and 3 sizes: the regular one, the tiny one and the small one, known as “baby” éclair. Needless to say, baby éclairs were my favourite, aside from having the cutest name in the world, they also have the perfect size for snacking and trying different flavours.

These baby/mini éclairs are filled with whipped coconut cream and chocolate ganache.

They’re also dipped into melted chocolate.

Baby eclairs

And sprinkled with flaked coconut.

Chocolate & coconut eclairs

And da-da! the cutest and most delicious French dessert is ready to be devoured!

Chocolate & coconut mini eclairs

Notes:

  • You can freeze the (piped) choux pastry and bake it when you are ready (no need for defrosting).
  • Choux pastry recipes usually suggest to baking at 180 or 200 C (350-400 F), but that just doesn’t work well in my oven, so I baked them at 160 C (320 F). If you have already baked choux pastry in your oven and it turned out well at higher temperatures, just stick with the temperature that worked for your oven. If you’ve never made choux pastry, start at 160 C and do a small trial batch.

Recipe

Choux pastry:

Ingredients

  • 1/4 cup water / 50 g water
  • 1/4 cup milk / 50 g milk (whole or half fat)
  • 1/4 cup butter (or 1/2 stick) / 45 g butter
  • 1/2 cup + 1 tbsp all-purpose flour / 60 g flour
  • 1 tsp sugar
  • ½ tsp salt
  • 2 eggs

Instructions: 

  1. Whisk together the flour, sugar and salt.
  2. Place the water, milk and butter into a medium sized pan and bring to a boil.
  3. Remove from the heat. Add the flour mixture, stirring vigorously with a wooden spoon until a soft bowl of dough forms and pulls away from the side of the pan (heat again if necessary).
  4. Transfer to the bowl of a food processor (or a normal bowl if using a hand mixer).
  5. Turn on your mixer and add one egg at a time, until perfectly combined. The dough should look smooth and glossy.
  6. Transfer the mixture to a piping bag fitted with a star tip (16 mm diameter).
  7. Pipe 5 1/2 cm (2.2 inches) lengths of dough on a baking sheet leaving at least 2 cm (1/2 an inch) between them.
  8. Refrigerate for at least an hour (or freeze up to a month).
  9. Preheat the oven to 160 C (320 F) (see notes) and bake the éclairs for about 20-25 minutes, or until top looks lightly coloured. Do not open the door of the oven before the éclairs are golden.

Chocolate filling

Ingredients

  • 4.5 oz. dark chocolate
  • 1/4 cup whipping cream

Instructions

  1. Boil the cream and pour it over the chopped chocolate in three times, mixing with a rubber spatula between each addition.
  2. Let the mixture cool down for about 30 minutes.

Coconut whipped cream

Ingredients

  • 1 14-ounce can coconut cream
  • 1/4 cup powered sugar

Instructions

  1. Chill the coconut cream can overnight.
  2. When you are ready to make the cream, remove the can from the refrigerator and scrape the solid part of the cream (the top)  into a cold large bowl(do not add the liquid in the bottom of the can).
  3. Add the sugar and whip with an electric mixer for a full minute.
  4. Use immediately or refrigerate.

Assembling

Ingredients

  • 2 oz dark chocolate
  • 1/2 cup flaked coconut

Instructions

  1. Transfer both fillings into two different piping bags (fitted with a small tip or no tip at all)
  2. Pierce the underside of each éclair twice with a tip or any small object (this should be a small hole).
  3. Fill the éclairs with the coconut cream by gently pushing the tip of your pastry bag into each hole, but do not fill them completely, you shouldn’t see cream coming out of the two holes.
  4. Repeat with the chocolate filling, this time filling each éclair to the top(you should be seeing some chocolate filling coming out of the holes).
  5. Dip the top of each éclair in melted chocolate and sprinkle with flaked coconut.
  6. Serve immediately or store in the refrigerator.

 

 

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About Margherita Tonolini

Hi I'm Margherita, I'm a baker and a food science student! My favourite things in life include: dark chocolate, flaky salt, pistachios and rainy afternoons spent baking in a cosy kitchen! I share delicious healthy recipes on my blog edible imagination!

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