Additional Ingredients

Further Additional Ingredients

2 tbsp	Warm Water boiling
150 grams	Icing Sugar (Silver Spoon Homegrown)
	Pink Food Colour (Silver Spoon Create) few drops

How to make Mini Pink Éclairs

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1. Heat the oven to 220C/190C, 425F/Gas 7. Line two baking trays with baking paper.
2. Sift the flour into a flat bowl
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
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. When cooled, gradually beat in the eggs adding a little at a time, and whisk until the mixture is shiny
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. Place in the preheated oven and cook for 20-25 minutes until they are pale brown and well risen.
8. Immediately take each 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. Whip the cream in a small bowl until it is just thick enough to hold its shape.
10. When the éclairs are cooled, either pipe or spoon the cream into the éclairs.
11. To make the icing: sieve the icing into a small bowl, add a few drops boiled water and mix into a smooth consistency. If the icing is too thick add a few drops more boiled water. Add a few drops pink colouring and mix to a glossy even consistency. Drizzle over the tops of the éclairs

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