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55Total Time
30Prep Time
25Bake Time

Mini Pink Eclairs

2 Reviews

About the bake

These mini versions of a classic eclair are so tasty and fun to make. With a light golden choux pastry filled with a soft creamy centre, these eclairs are topped with a pink icing making them perfect for an afternoon tea...or just a naughty little snack when you've put the kids to bed. Made up, these treats will last for 4 days in the fridge. If you want to bake ahead, you can make your choux buns and leave them un-filled or decorated and they'll last for up to a month in the freezer. 

55Total Time
30Prep Time
25Bake Time


  1. Step 1:

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

  2. Step 2:

    Place the flour into a bowl.

  3. 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.

  4. 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. Step 5:

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

  6. 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. Step 7:

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

  8. 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. Step 9:

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

  10. Step 10:

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

  11. 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.


  • For the choux pastry

    • 65g Allinson's Strong White Bread Flour
    • 50g Butter (unsalted) (cubed)
    • 150ml Warm water
    • 1 tbsp Silver Spoon Caster Sugar
    • 2 Egg(s) (free range) (medium, beaten)
  • For the filling

    • 250ml Double cream
  • For the icing

    • 2 tbsp Water (boiling)
    • 150g Silver Spoon Icing Sugar
    •  Pink food colouring (a few drops)


  • 2 baking trays
  • Baking parchment
  • Mixing bowl
  • Heavy based saucepan
  • Wooden spoon
  • Whisk
  • Piping bag
  • 1cm plain piping nozzle
  • Sharp knife
  • Cooling rack
  • Sieve

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