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Eclairs in pink cake cases filled with cream and topped with pink icing. Tried & Tested

Mini pink eclairs

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2.8 stars based on 5 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

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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