Description
These festive mini éclairs feature crisp choux pastry, a silky mint cream filling, and a vibrant green mint glaze. Perfect for St. Patrick’s Day parties, potlucks, or any celebration, they’re easy to make, irresistibly poppable, and guaranteed to delight both kids and adults.
Ingredients
- 1/2 cup (120 ml) water
- 1/2 cup (120 ml) whole milk
- 1/2 cup (115 g) unsalted butter, diced
- 1 tbsp (12 g) granulated sugar
- 1/4 tsp salt
- 1 cup (125 g) all-purpose flour
- 4 large eggs, room temperature
- Green food coloring (gel preferred)
- 1 cup (240 ml) heavy whipping cream, cold
- 1/2 cup (120 ml) whole milk
- 1/3 cup (40 g) powdered sugar
- 2 tbsp (15 g) instant vanilla pudding mix
- 1/2 tsp pure peppermint extract
- 2–3 drops green food coloring
- 1 cup (170 g) white chocolate chips or chopped bar
- 2 tbsp (30 ml) heavy cream
- 1/4 tsp peppermint extract
- Green food coloring, as needed
- Festive sprinkles or edible gold glitter (optional)
Instructions
- In a medium saucepan, combine water, milk, butter, sugar, and salt. Heat over medium until butter is melted and mixture just starts to boil (about 3-4 minutes).
- Remove from heat and add flour all at once. Stir quickly with a wooden spoon until dough comes together and pulls away from the sides.
- Return pan to low heat and stir for another 2 minutes to dry out the dough. A light film should form on the bottom of the pot.
- Scrape dough into a bowl and let cool for 3-5 minutes until warm, not hot.
- Add eggs one at a time, beating well after each. Dough should be glossy and drop from a spoon in a thick ribbon. If too stiff, add a tablespoon of beaten egg.
- Stir in green food coloring until dough is a vibrant green.
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
- Scoop dough into a piping bag fitted with a 1/2-inch round tip (or use a zip-top bag with the corner snipped). Pipe 2-inch long fingers about 1 inch apart (makes 30-36 mini éclairs).
- Bake for 10 minutes at 425°F, then reduce heat to 350°F (175°C) and bake another 12-15 minutes until puffed and lightly golden.
- Remove to a cooling rack and poke a small hole in one end with a knife or skewer to let steam escape. Cool completely before filling.
- For the mint cream: In a mixing bowl, whip heavy cream until soft peaks form. Add milk, powdered sugar, and instant vanilla pudding mix. Beat until thick and fluffy. Mix in peppermint extract and green food coloring.
- Scoop cream into a clean piping bag. Pipe filling into each éclair shell through the steam hole or slice éclairs halfway and spoon in the cream. If cream is too soft, chill for 10 minutes.
- For the mint glaze: Melt white chocolate with heavy cream in a microwave-safe bowl in 20-second bursts, stirring until smooth. Add peppermint extract and green coloring. If too thick, add a splash more cream.
- Dip tops of filled éclairs into the glaze or spread with an offset spatula. Add sprinkles or edible glitter if desired.
- Chill for at least 20 minutes to set the glaze. Serve cold or at room temperature.
Notes
For best results, use gel food coloring for vibrant color. Make sure to dry out the choux dough on the stove for a crisp shell. Poke a hole in each shell after baking to prevent sogginess. You can make the shells a day ahead and fill before serving. For gluten-free or dairy-free versions, substitute as noted in the blog. If the glaze seizes, add a splash of cream and microwave briefly.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: French-American
Nutrition
- Serving Size: 1 mini éclair
- Calories: 80
- Sugar: 5
- Sodium: 30
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 8
- Protein: 1
Keywords: St. Patrick's Day, mint, éclairs, party dessert, green dessert, mini desserts, easy éclairs, choux pastry, holiday baking