Mini eclairs

Mini eclairs

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Prep: 45 mins Cook: 1 hr

More effort

Makes about 30
Afternoon tea goes glam with these Paris patisserie-style choux pastry fingers with berry liqueur cream filling

Nutrition and extra info

  • Freeze unfilled and un-iced

Nutrition: per eclair

  • kcal182
  • fat8g
  • saturates4g
  • carbs25g
  • sugars20g
  • fibre0g
  • protein2g
  • salt0.1g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

For the buns

  • 150ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 100g butter, diced

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g plain flour, sieved
  • 4 large egg, beaten

For the filling

  • 200ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 tsp vanilla paste, or 1 vanilla pod, split down the middle

    Vanilla

    van-ill-ah

    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

  • 2 large egg yolk
  • 4 tbsp caster sugar
  • 1 tbsp plain flour
  • 1 tsp cornflour
  • 200ml double cream

To decorate

  • 2 tbsp berry liqueur, such as cassis, framboise or sloe gin (optional)
  • 500g pack fondant icing sugar, sifted
  • food colouring (use pinks and purples if you flavour with a berry liqueur)
  • sprinkles and edible cake decoration (we used Smarties and Mini Smarties)

Method

  1. To make the buns, heat the milk, butter and 150ml water very gently in a medium-sized saucepan until all the butter has melted. Get the flour and some salt ready, then increase the heat and bring the liquid to the boil. As soon as it is boiling, remove from the heat and beat in the flour and a pinch of salt with a wooden spoon. Keep beating until the mixture is smooth and comes away from the sides of the pan. Cool for 5 mins.

  2. Beat in the eggs, a little at a time, to a smooth, shiny dough. Spoon into a piping bag with a 1.5-2cm plain nozzle and set aside until ready to bake.

  3. To make the filling, bring the milk just to the boil in a saucepan with the vanilla paste or split pod. Meanwhile, whisk together the egg yolks, sugar and flours in a mixing bowl. Pour on the hot milk while continuously whisking the egg mixture. Discard the pod (if using) and return the mix to a wiped-out saucepan. Cook over a gentle heat, stirring, until the mix is thicker than a custard – it will get lumpy, but just carry on stirring and beat out the lumps. Transfer to another mixing bowl and lay cling film directly on the surface. Leave to cool, then chill.

  4. Heat oven to 220C/200C fan/gas 7. Line a couple of baking sheets with baking parchment. Pipe on 8-10cm long lengths of the dough, about 2cm wide – leaving space to expand between each one. Put in the oven for 5 mins, then reduce heat to 200C/200C fan/gas 6 and bake for 10 mins more until golden, puffed and crisp. Using a skewer, poke 3 small holes along the base of each bun. Put back on the baking sheets, base up, and return to the oven for a further 8-10 mins until slightly crisper. Cool. Can be frozen for up to a month, or stored in an airtight container for up to 3 days – just crisp up in a hot oven again when ready to fill.

  5. Add the cream to the thick custard filling and beat with an electric whisk until it holds its own shape again. Put into a piping bag with a tiny nozzle, then pipe some filling into the bottom of the buns using the skewer holes you made before (see Secrets of success, below). When it squirts back out, that bit is probably full.

  6. Stir the liqueur, if using, into the icing sugar, plus just enough water to make a pretty thick icing. Divide among as many bowls as you want colours, and colour each batch as you like. (Depending on your colouring, you may need to add a drop more water to icings so that they are thick but runny.)

  7. Dip the top of each eclair in icing to cover, or use a teaspoon to spread a little on – use less at first and wait for it to spread and settle. Add sprinkles and decorations, then gently sit on wire racks to set. Eclairs are best eaten on the day they are filled and decorated, before they go soggy.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (7)

no2603's picture
5

Made these for work but with a chocolate ganache and flaked almonds on top. They went down really well and there was even a bit of a fight over the last one! I used the recipe exactly as it's written and had no problems considering it was my first time making choux pastry.

no2603's picture
5

These were a lot easier to make than I thought they'd be, I'm so pleased with results! It was my first time making choux pastry and, by following the instructions exactly, it was a success. The only downside is some of the buns didn't puff up as much which meant the filling didn't reach as far inside. But this was properly my piping technique rather than the recipe. I made a chocolate ganache instead of the icing by melting a bar of dark chocolate with 100ml of double cream- the resulting eclairs looked like the real thing!

tracy2012's picture
4

Made these for a baby shower and everyone loved them. Hardest thing was piping the dough to correct size. Fillng the custard was so fiddly so ended up piping into one end. Would only make again for a special occasion as they were very time consuming, hence the 4 stars!

tracy2012's picture
4

Made these for a baby shower and everyone loved them. Hardest thing was piping the dough to correct size. Fillng the custard was so fiddly so ended up piping into one end. Would only make again for a special occasion as they were very time consuming, hence the 4 stars!

itscaz's picture

please put ingrediant amounts in amounts for the americans enjoying these recipes but we go by cup measurementshere and i dont have a converion chart

thanks carole rogers

alienqueen's picture

To defend the european metric system, with a delicate cake as eclair, to measure flour with volume instead of grams may effect the dough as volume is not as exact of a measure as grams. Conversion calculators for ml to cups can be found online, just write in google ml to cup and you get a conversion calculator.

call-me-flame-boy's picture
5

Delicious, made them for a recent party and went down a treat!

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.