Mini Chocolate Eclairs
Servings
12serves
Servings
12serves
Ingredients
Filling
Icing
Instructions
  1. Preheat oven to 200c. Grease 2 large baking trays.
  2. Place the butter and 150ml water in a saucepan; bring to the boil over a medium heat. Quickly remove from heat and stir in the flour immediately. Return to a low heat and beat mixture with a wooden spoon until smooth. Remove from heat. Gradually beat in the eggs until mixture is smooth and glossy.
  3. Place a piping bag fitted with a 1cm smooth pip in a tall jug; fold ends over top of jug. Spoon the pastry mixture into the bag. Pipe the mixture onto the baking trays in twenty 7.5cm lengths.
  4. Bake for 20 minutes, until well risen and golden. Transfer to a wire cooling tray. Slit each eclair down one side to let any steam out. Leave to cool completely.
  5. For the filling, put the egg yolk, sugar, cornflour and flour into a small bowl; beat well. Stir in 4 teaspoons milk until smooth. Heat the remaining milk until hot but not boiling. Stir into the filling mixture. Pour mixture into a saucepan; cook over a medium heat, stirring constantly, until a thick, smooth custard forms. Add chocolate; stir until melted. Pour into a bowl and cover surface with plastic wrap. Leave to cool completely. Whisk egg white until stiff. Fold into the custard.
  6. For the icing, put the butter and chocolate in a heatproof bowl over a pan of simmering water and allow to melt. Remove bowl and beat in the icing sugar and milk. Chill until slightly thickened.
  7. Spoon the filling evenly into the eclairs. Spread icing on top of each and decorate with a fork. serve immediately.