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.
Method
Step 1:
Heat the oven to 220°C (fan 200°C, gas mark 7). Line two baking trays with baking paper.
Step 2:
Place the flour into a bowl.
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.
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.
Step 5:
When cooled, gradually beat in the eggs adding a little at a time and whisk until the mixture is shiny.
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.
Step 7:
Place in the preheated oven and cook for 20-25 minutes until they are pale brown and well risen.
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.
Step 9:
Whip the cream in a small bowl until it is just thick enough to hold its shape.
Step 10:
When the éclairs are cooled, either pipe or spoon the cream into the éclairs.
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 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)
- 65g Allinson's Strong White Bread Flour
For the filling
- 250ml Double cream
For the icing
- 2 tbsp Water (boiling)
- 150g Silver Spoon Icing Sugar
- Pink food colouring (a few drops)
Utensils
- 2 baking trays
- Baking parchment
- Mixing bowl
- Heavy based saucepan
- Wooden spoon
- Whisk
- Piping bag
- 1cm plain piping nozzle
- Sharp knife
- Cooling rack
- Sieve
Recipe Reviews
Taste so good and great for valtimes day
Ingredients
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)
- 65g Allinson's Strong White Bread Flour
For the filling
- 250ml Double cream
For the icing
- 2 tbsp Water (boiling)
- 150g Silver Spoon Icing Sugar
- Pink food colouring (a few drops)
Utensils
- 2 baking trays
- Baking parchment
- Mixing bowl
- Heavy based saucepan
- Wooden spoon
- Whisk
- Piping bag
- 1cm plain piping nozzle
- Sharp knife
- Cooling rack
- Sieve