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mini eclairs topped with chocolate piled on top of each other on a plate. Tried & Tested

Mini chocolate éclairs

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4 stars based on 1 ratings

These delightful mini éclairs are a mouth watering addition to any party platter.

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Serves:12
  • Skill level:medium

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Ingredients

For the choux pastry

  • 80g 2⅞ oz Butter (unsalted) cubed
  • 200ml 6⅞ fl oz Water
  • 120g 4¼ oz Plain white flour sifted (we like Allinson) Plain white flour
  • 3 3 Egg(s) (free range) medium and beaten

For the filling

  • 300ml 10⅛ fl oz Whipping cream

For the icing

  • 400g 14⅛ oz Icing sugar (we like Silver Spoon) Icing sugar
  • 2tbsp 2tbsp Cocoa powder
  • 2tbsp 2tbsp Water

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 190°C (fan 170°C, gas mark 5) and line 2 baking sheets with baking parchment.

  2. Classic mode Step 2

    For the choux pastry: place the butter and 200ml water in a saucepan and gently heat until the butter has melted. As soon as it’s melted turn the heat up high and bring to the boil.

    Ingredients for this step

    • 80g 2⅞ oz Butter (unsalted) cubed
    • 200ml 6⅞ fl oz Water
  3. Classic mode Step 3

    Remove from the heat, pour in the flour and quickly beat with a wooden spoon until the batter comes away from the side of the pan.

    Ingredients for this step

  4. Classic mode Step 4

    Transfer to a mixing bowl and beat in the egg a little at a time, using an electric mixer until the batter is stiff but will drop off a spoon when tapped sharply.

    Ingredients for this step

    • 3 3 Egg(s) (free range) medium and beaten
  5. Classic mode Step 5

    Fit a piping bag with a 2cm plain round nozzle and fill with the choux pastry mix. Pipe small lines approximately 6cm long, leaving 3-4cm space between each one. Pat down any peaks with a wet finger.

  6. Classic mode Step 6

    Place in the oven and bake for 25-30 minutes until puffed up and golden brown. Turn the oven off and prop open the door and leave the choux buns for about 10 minutes to dry out. Remove from the oven and cool completely on wire racks.

  7. Classic mode Step 7

    Using a sharp knife, make small holes in one end of each choux bun. Whip the cream until stiff, then fill a piping bag fitted with a plain round nozzle. Insert the nozzle into the buns and squeeze to fill the centre with the cream.

    Ingredients for this step

    • 300ml 10⅛ fl oz Whipping cream
  8. Classic mode Step 8

    To make the icing: sift together the icing sugar and cocoa powder then add the water a little at a time until you get a smooth paste.

    Ingredients for this step

    • 400g 14⅛ oz Icing sugar (we like Silver Spoon) Icing sugar
    • 2tbsp 2tbsp Cocoa powder
    • 2tbsp 2tbsp Water
  9. Classic mode Step 9

    Dip each éclair into the chocolate icing then place on a wire rack to set.