Mini pink eclairs - recipe
-
Prepare
-
Serves
18 -
Cook
-
Skill
Easy
Ingredients
For the choux pastry
- 65 g Strong white bread flour
- 50 g Butter (unsalted) cubed
- 150 ml Warm water
- 1 tbsp Unrefined golden caster sugar
- 2 Egg(s) (free range) medium, beaten
For the filling
- 250 ml Double cream
For the icing
- 2 tbsp Water boiling
- 150 g Icing sugar
- Pink food colouring a few drops
Find similar in:
-
1
Heat the oven to 220°C (fan 200°C, gas mark 7). Line two baking trays with baking paper.
-
2
Place the flour into a bowl.
For this step you'll need:
- 65g Strong white bread flour
-
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.
For this step you'll need:
- 50g Butter (unsalted) cubed
- 150ml Warm water
- 1 tbsp Unrefined golden caster sugar
-
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.
For this step you'll need:
- 2 Egg(s) (free range) medium, beaten
-
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 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
Whip the cream in a small bowl until it is just thick enough to hold its shape.
For this step you'll need:
- 250ml Double cream
-
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 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 this step you'll need:
- 150g Icing sugar
- 2 tbsp Water boiling
- Pink food colouring a few drops