Skip to navigation Skip to content
Eclairs in pink cake cases filled with cream and topped with pink icing.

Mini pink eclairs

Read reviews
2.714 stars based on 14 ratings

Truly pretty and delicious little bakes, perfect as a little indulgent treat for a girls night or for afternoon tea. You can colour the icing any colour you like depending on the occasion.

 

Key Information

  • Prep:
  • Bake:
  • Serves:18
  • Skill level:easy

Membership sign up

Membership-sign-up[1] Sign up

Ingredients

For the choux pastry

  • 65g 2⅜ oz Strong white bread flour (we use Allinson) Strong white bread flour
  • 50g 1⅞ oz Butter (unsalted) cubed
  • 150ml 5⅛ fl oz Warm water
  • 1tbsp 1tbsp Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 2 2 Egg(s) (free range) medium, beaten

For the filling

  • 250ml 8½ fl oz Double cream

For the icing

  • 2tbsp 2tbsp Water boiling
  • 150g 5⅜ oz Icing sugar (we use Silver Spoon) Icing sugar
  • Pink food colouring a few drops

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Heat the oven to 220°C (fan 200°C, gas mark 7). Line two baking trays with baking paper.

  2. Classic mode Step 2

    Place the flour into a bowl.

    Ingredients for this step

  3. Classic mode Step 3

    Place the butter, water and sugar in a heavy based saucepan, heat slowly until the butter is melted. Bring the mixture to the boil. Turn off the heat and tip in all the flour.

    Ingredients for this step

    • 50g 1⅞ oz Butter (unsalted) cubed
    • 150ml 5⅛ fl oz Warm water
    • 1tbsp 1tbsp Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  4. Classic mode Step 4

    Beat thoroughly with a wooden spoon until the mixture comes away from the sides of the saucepan and forms a smooth ball in the middle of the pan. Tip the dough in a bowl and leave to cool for 15 minutes.

  5. Classic mode Step 5

    When cooled, gradually beat in the eggs adding a little at a time and whisk until the mixture is shiny.

    Ingredients for this step

    • 2 2 Egg(s) (free range) medium, beaten
  6. Classic mode Step 6

    Spoon the mixture into a large piping bag fitted with a 1 cm plain nozzle. Sprinkle the baking tray with a little water. Pipe the mixture in straight lengths about 7.5cm long, spacing them 7.5cm apart. Cut the choux pastry cleanly away from the end of the nozzle with a knife.

  7. Classic mode Step 7

    Place in the preheated oven and cook for 20-25 minutes until they are pale brown and well risen.

  8. Classic mode Step 8

    Immediately take each of the éclairs off the baking sheet and with the point of a knife, gently slit the side to let out the steam. (If you do not do this immediately the steam will turn back into water leaving you with a soggy éclair) Leave them to cool and dry out on a wire rack.

  9. Classic mode Step 9

    Whip the cream in a small bowl until it is just thick enough to hold its shape.

    Ingredients for this step

    • 250ml 8½ fl oz Double cream
  10. Classic mode Step 10

    When the éclairs are cooled, either pipe or spoon the cream into the éclairs.

  11. Classic mode Step 11

    To make the icing: sieve the icing into a small bowl, add a few drops of boiled water and mix into a smooth consistency. Add a few drops of pink colouring and mix to a glossy even consistency. Drizzle over the tops of the éclairs.

    Ingredients for this step

    • 150g 5⅜ oz Icing sugar (we use Silver Spoon) Icing sugar
    • 2tbsp 2tbsp Water boiling
    • Pink food colouring a few drops