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Mini Eclair Recipe


Recipe for snack sized mini chocolate eclairs which makes 32




This snack size mini eclair recipe has kindly been provided by Teri Lyn Fisher and Jenny Park from their book Tiny Food Party! and makes 32 of these tasty treats.

They suggest baking their fluffy strips of dough, filling them with pastry cream and dipping them in melted chocolate for a magical dessert by following their mini eclairs recipe.




Mini Chocolate Eclairs

Ingredients for chocolate eclairs:

45g unsalted butter

1 tablespoon salt

150g all-purpose flour

3 eggs

Half a cup of pastry cream

Half a cup of semisweet melted choc




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Mini Chocolate Eclair Recipe Instructions:




Preheat the oven to 200C. Line two baking sheets with parchment paper then set aside.

Place 225mls of water, butter and salt in a medium saucepan and bring to the boil. Add the flour and stir with a wooden spoon for 3 minutes, or until a sticky dough forms. Transfer it to the bowl of a mixer fitted with a paddle attachment and beat for 2 minutes to release some of the steam.

Add the eggs, one at a time, mixing and scraping down the sides of the bowl after each is added.

Scoop into a piping bag fitted with a small round tip of about a quarter inch wide. Pipe one and a half inch strips onto one of the prepared sheets making sure to leave about 1 inch between them.

Bake for about 15 to 20 minutes or until the eclairs have puffed and turned golden brown.

Set aside to cool.

Scoop pastry cream into a clean piping bag fitted with a tiny round tip. Insert the tip into the bottom or side of each eclair and squeeze in pastry cream to fill.

Dip the tops, shaking off the excess, and place onto the second prepared sheet to let set which usually takes about one hour - an easy eclair recipe.

For more small sized snacks see our party food page.


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