I have many blog posts waiting, but I keep forgetting! This blog must be a resolution for 2012. I have some exciting cake and cupcake decorating projects to show you, and I hope to make some tutorials up 🙂
Over Christmas I made these Mini Eclairs just to try them out… super simple, give them a go! So good fresh, I wasn’t so keen on them at a couple of days old, but then I’m not always the biggest eclair fan.
What you need:
1 cup flour
1 cup cold water
80g butter, cubed
3 large eggs, lightly beaten
1. Sift flour and salt onto a piece of paper. Place the water and butter into a saucepan and heat until butter melts.
2. Bring liquid to a rolling boil add flour and salt in all at once. Mix until the mixture comes together as a smooth dough and remove from heat. Tip the mixture into a bowl and leave to cool for 10 minutes (Sorry the pic is a bit blurry)
3. With an electric mixer, beat the eggs, in small amounts, into the cooled mixture. Continue beating until the mixture is glossy.
4. Preheat oven to 200°C. Line two baking trays with nonstick baking paper. Pipe on round shapes or lellengths using a large round tip, or a star tip to pipe rosettes or lengths with nice pattern. If you don’t have a piping bag, place teaspoon fulls on a tray. Press down any sharp tips using a wet finger to prevent burning. Sprinkle trays with cold water to create steam during cooking as this will help the choux puffs rise up.
5. Bake for 15 minutes until puffed, then reduce oven to 180°C and cook for a further 30 minutes until dry inside and golden brown.
6. Remove from the oven and using a wooden skewer, pierce a hole in the base of each choux puff. Cool on a wire rack. Once cold, pipe desired filling into the holes to fill the eclairs. For the ease of it, I used a #230 Tip to pierce and fill at the same time.. such a great tip for filling eclairs, brandy snaps and cupcakes! Coat is melted chocolate to finish!
Let me know how you get on! If you don’t hear from me soon, feel free to give me a prod to remind me you’re still here 🙂