Mini chocolate eclairs - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Medium
Ingredients
For the choux pastry
- 80 g Butter (unsalted) cubed
- 200 ml Water
- 120 g Plain white flour sifted
- 3 Egg(s) (free range) medium and beaten
For the filling
- 300 ml Whipping cream
For the icing
- 400 g Icing sugar
- 2 tbsp Cocoa powder
- 2 tbsp Water
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1
Preheat the oven to 190°C (fan 170°C, gas mark 5) and line 2 baking sheets with baking parchment.
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2
For the choux pastry: place the butter and 200ml water in a saucepan and gently heat until the butter has melted. As soon as it’s melted turn the heat up high and bring to the boil.
For this step you'll need:
- 80g Butter (unsalted) cubed
- 200ml Water
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3
Remove from the heat, pour in the flour and quickly beat with a wooden spoon until the batter comes away from the side of the pan.
For this step you'll need:
- 120g Plain white flour sifted
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4
Transfer to a mixing bowl and beat in the egg a little at a time, using an electric mixer until the batter is stiff but will drop off a spoon when tapped sharply.
For this step you'll need:
- 3 Egg(s) (free range) medium and beaten
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5
Fit a piping bag with a 2cm plain round nozzle and fill with the choux pastry mix. Pipe small lines approximately 6cm long, leaving 3-4cm space between each one. Pat down any peaks with a wet finger.
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6
Place in the oven and bake for 25-30 minutes until puffed up and golden brown. Turn the oven off and prop open the door and leave the choux buns for about 10 minutes to dry out. Remove from the oven and cool completely on wire racks.
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7
Using a sharp knife, make small holes in one end of each choux bun. Whip the cream until stiff, then fill a piping bag fitted with a plain round nozzle. Insert the nozzle into the buns and squeeze to fill the centre with the cream.
For this step you'll need:
- 300ml Whipping cream
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8
To make the icing: sift together the icing sugar and cocoa powder then add the water a little at a time until you get a smooth paste.
For this step you'll need:
- 400g Icing sugar
- 2 tbsp Cocoa powder
- 2 tbsp Water
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9
Dip each éclair into the chocolate icing then place on a wire rack to set.