If you’re a fan of the classic French éclair and adore the cool, crisp flavour of mint chocolate, prepare to fall in love with this luxurious dessert: the Mint Slice Chocolate Éclair. It’s a bold and indulgent twist on the timeless éclair — combining airy choux pastry, luscious peppermint-spiked whipped cream, and a glossy dark chocolate ganache.
Inspired by the flavours of the beloved Aussie Mint Slice biscuit, this dessert is perfect for mint lovers and showstoppers alike. The result? A bakery-worthy treat that’s refreshing, rich, and utterly unforgettable — all made from scratch in your own kitchen.
Serve these at your next dinner party, holiday celebration, or whenever you want to impress with a unique take on a patisserie favourite. Best of all? They’re not as hard to make as they look!
Ingredients
(Makes about 10 éclairs)
Choux Pastry:
- 100 g plain flour
- 75 g unsalted butter
- 200 mL water
- 2 tsp caster sugar
- Pinch of salt
- 3 large eggs
Mint Cream Filling:
- 300 mL thickened cream
- 2 tbsp icing sugar
- ½ tsp peppermint extract (adjust to taste)
- Optional: 2–3 drops green food colouring
Chocolate Ganache Topping:
- 150 g dark chocolate (60–70% cocoa), chopped
- 100 mL thickened cream
- 1 tsp glucose syrup or butter (for shine)
Preparation
Step 1: Make the choux pastry
Preheat your oven to 200°C (180°C fan-forced). Line a large baking tray with baking paper.
In a medium saucepan, combine the water, butter, caster sugar, and a pinch of salt. Bring to a gentle boil, stirring occasionally, until the butter has melted completely.
Reduce the heat to low and add the flour all at once, stirring vigorously with a wooden spoon. Continue stirring for 1–2 minutes, until the mixture forms a smooth ball that pulls away from the sides of the pan and leaves a thin film on the base.
Remove from heat and allow the dough to cool slightly for 5 minutes. Then beat in the eggs, one at a time, mixing well after each addition. The dough should be thick, glossy, and pipeable.
Transfer the choux dough into a piping bag fitted with a large round or star tip. Pipe 10 evenly sized logs (about 10–12 cm long) onto the lined tray, spacing them apart.
Lightly mist with water and bake for 25–30 minutes, or until golden brown and puffed. Avoid opening the oven during baking to prevent collapse.
Remove from oven and pierce each éclair at one end with a skewer or knife to release steam. Cool completely on a wire rack.
Step 2: Prepare the mint cream filling
In a chilled mixing bowl, combine the thickened cream, icing sugar, peppermint extract, and optional green food colouring.
Whip with an electric mixer until soft to medium peaks form. Taste and adjust mint strength if needed.
Transfer the mint cream to a clean piping bag fitted with a small round nozzle. Refrigerate until ready to use.
Step 3: Make the chocolate ganache
Place the chopped dark chocolate in a heatproof bowl.
In a small saucepan, heat the cream and glucose syrup (or butter) until just simmering — don’t let it boil. Pour over the chocolate and let sit for 2 minutes.
Stir gently until the chocolate is completely melted and smooth. Let the ganache cool for 5–10 minutes until thickened slightly, but still pourable.
Step 4: Assemble the éclairs
Use a serrated knife to slice each éclair horizontally, just like a bun — keeping the top attached or removing completely if preferred.
Pipe the mint cream generously into the base of each éclair.
Spoon or drizzle the ganache over the top halves. Let sit at room temperature for 10–15 minutes, or refrigerate briefly to set the ganache.
Carefully place the tops back over the cream, and serve!
Variation
- Mint Slice Éclair Sandwiches: Instead of piping the cream inside, sandwich two halves together with a thick layer of mint cream and dip both sides in chocolate.
- Frozen Éclairs: Freeze filled éclairs and enjoy as a cool summer dessert.
- White Chocolate Ganache: Replace dark chocolate with white and tint green for a modern twist.
- Extra Crunch: Top ganache with crushed Mint Slice biscuits or chocolate shavings.
- Boozy Upgrade: Add 1 tbsp crème de menthe liqueur to the cream for a grown-up version.
COOKING Note
Choux pastry is all about timing and technique. Ensure the dough cools slightly before adding eggs, or they may scramble.
For consistent piping, use a ruler as a guide under your baking paper. Keep a small bowl of water nearby to smooth peaks or uneven edges.
Ganache thickness depends on your chocolate-to-cream ratio — cool slightly for thicker topping or pour while warm for a thinner glaze.
Serving Suggestions
- Plate with fresh mint and chocolate curls for a classy presentation.
- Dust with icing sugar or edible gold for special occasions.
- Pair with a hot coffee, Irish cream, or peppermint mocha.
- Serve as a chilled dessert in warmer weather — the mint is refreshing!
- Store leftovers (if any!) in the fridge for up to 3 days.
Tips
- Bake éclairs until fully golden to avoid soggy middles.
- Use thickened cream, not pouring cream, for best whipping results.
- Ganache can be made ahead and gently reheated.
- Pipe cream only when éclairs are cool to avoid melting.
- Use high-quality chocolate — it makes a big difference in ganache.
Prep Time: 25 minutes
Cooking Time: 30 minutes
Assembly Time: 20 minutes
Total Time: ~1 hour 15 minutes
Nutritional Information (per éclair, approx.):
- Calories: 280 kcal
- Protein: 4.5 g
- Sugar: 14 g
- Fat: 21 g
- Sodium: 65 mg
Note: Nutritional values are estimates and may vary based on ingredients used.
FAQs
Q: Can I make the choux pastry ahead of time?
Yes. You can bake the shells and store them in an airtight container for 24 hours. Reheat briefly in the oven to crisp up before filling.
Q: Can I freeze Mint Slice Éclairs?
Yes. You can freeze the assembled éclairs or unfilled shells. For best texture, freeze the shells separately and fill before serving.
Q: How do I stop ganache from becoming too runny?
Use slightly less cream or let the ganache cool longer before pouring. You want a pourable but thick consistency.
Q: Can I make them dairy-free?
Yes! Use plant-based butter, dairy-free cream, and vegan chocolate to adapt the recipe.
Conclusion
The Mint Slice Chocolate Éclair is more than just a treat — it’s a celebration of flavour, texture, and timeless charm. With crisp pastry, a dreamy minty filling, and silky ganache, this dessert hits every decadent note.
Whether you’re baking for a special occasion or just want to treat yourself to something unique, these éclairs deliver bakery-style indulgence at home. Classic, cool, and absolutely unforgettable.
Print
Mint Slice Chocolate Éclair : Lush Layers of Choc-Mint Cream, Pastry & Ganache
- Total Time: ~1 hour 15 minutes
Ingredients
Ingredients
(Makes about 10 éclairs)
Choux Pastry:
- 100 g plain flour
- 75 g unsalted butter
- 200 mL water
- 2 tsp caster sugar
- Pinch of salt
- 3 large eggs
Mint Cream Filling:
- 300 mL thickened cream
- 2 tbsp icing sugar
- ½ tsp peppermint extract (adjust to taste)
- Optional: 2–3 drops green food colouring
Chocolate Ganache Topping:
- 150 g dark chocolate (60–70% cocoa), chopped
- 100 mL thickened cream
- 1 tsp glucose syrup or butter (for shine)
Instructions
Preparation
Step 1: Make the choux pastry
Preheat your oven to 200°C (180°C fan-forced). Line a large baking tray with baking paper.
In a medium saucepan, combine the water, butter, caster sugar, and a pinch of salt. Bring to a gentle boil, stirring occasionally, until the butter has melted completely.
Reduce the heat to low and add the flour all at once, stirring vigorously with a wooden spoon. Continue stirring for 1–2 minutes, until the mixture forms a smooth ball that pulls away from the sides of the pan and leaves a thin film on the base.
Remove from heat and allow the dough to cool slightly for 5 minutes. Then beat in the eggs, one at a time, mixing well after each addition. The dough should be thick, glossy, and pipeable.
Transfer the choux dough into a piping bag fitted with a large round or star tip. Pipe 10 evenly sized logs (about 10–12 cm long) onto the lined tray, spacing them apart.
Lightly mist with water and bake for 25–30 minutes, or until golden brown and puffed. Avoid opening the oven during baking to prevent collapse.
Remove from oven and pierce each éclair at one end with a skewer or knife to release steam. Cool completely on a wire rack.
Step 2: Prepare the mint cream filling
In a chilled mixing bowl, combine the thickened cream, icing sugar, peppermint extract, and optional green food colouring.
Whip with an electric mixer until soft to medium peaks form. Taste and adjust mint strength if needed.
Transfer the mint cream to a clean piping bag fitted with a small round nozzle. Refrigerate until ready to use.
Step 3: Make the chocolate ganache
Place the chopped dark chocolate in a heatproof bowl.
In a small saucepan, heat the cream and glucose syrup (or butter) until just simmering — don’t let it boil. Pour over the chocolate and let sit for 2 minutes.
Stir gently until the chocolate is completely melted and smooth. Let the ganache cool for 5–10 minutes until thickened slightly, but still pourable.
Step 4: Assemble the éclairs
Use a serrated knife to slice each éclair horizontally, just like a bun — keeping the top attached or removing completely if preferred.
Pipe the mint cream generously into the base of each éclair.
Spoon or drizzle the ganache over the top halves. Let sit at room temperature for 10–15 minutes, or refrigerate briefly to set the ganache.
Carefully place the tops back over the cream, and serve!
- Prep Time: 25 minutes
- Assembly Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 280 kcal
- Sugar: 14 g
- Sodium: 65 mg
- Fat: 21 g
- Protein: 4.5 g