Mini eclairs

Mini eclairs

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(2 ratings)


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Cooking time

Prep: 45 mins Cook: 1 hr

Skill level

Moderately easy


Makes about 30

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

Nutrition and extra info

Additional info

  • Freeze unfilled and un-iced
Nutrition info

Nutrition per eclair



For the buns

  • 150ml milk
  • 100g butter, diced
  • 200g plain flour, sieved
  • 4 large eggs, beaten

For the filling

  • 200ml milk
  • 1 tsp vanilla paste, or 1 vanilla pod, split down the middle
  • 2 large egg yolks
  • 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)

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  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.

Recipe from Good Food magazine, January 2013

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Show comments
tracy2012's picture
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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
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Delicious, made them for a recent party and went down a treat!