Mini Chocolate Eclairs

Choux Pastry
60 g butter
60 g flour
125 ml water
2 eggs

Filling
300 ml thickened cream
4 tbsp icing sugar

Method
Pre heat oven to 220C
Melt butter together with the water in a heavy saucepan. Bring to the boil and then take off heat. Add in sifted flour and mix well till combined. Return to heat and continue to cook till mixture is glossy and holds together well. Allow to cool.


Add in eggs a little at a time and beat till smooth and glossy again. [I actually transferred it to a mixing bowl and used the electric beaters as the first time, the hand mixing grew quite tiring - and the eggs didnt combine quite so well]

Pipe out 5cm lengths and then bake for about 20 mins till golden.

Then you are supposed to take the eclairs out and make a small slit to allow the steam to come out then put back in the over again for 5 mins. I didnt see any difference with making the slit or without - maybe I was just lucky.

Cool on a wire rack.



Meanwhile, whip up the cream with icing sugar till stiff. slice the eclairs lengthwise (but not to the end) and then pipe in the cream. Top with melted chocolate or chocolate icing.