Mini Pink Éclairs

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Recipe by Cook Vegetarian
Serves 18
Ready in 30 to 60 mins

Ingredients

  • 65g Allinson Nature Friendly plain flour
  • 50g butter, cubed
  • 150ml sparkling water
  • 1 tbsp caster sugar
  • 2 medium free-range eggs, beaten
  • 250ml double cream

    • For the icing

  • 150g icing sugar, sifted
  • 2-3 tbsp boiling water
  • vegetarian pink food colouring

How To Cook

  1. Preheat the oven to 220C/425F/Gas 7 and line two baking trays with baking paper.
  2. Sift the flour into a bowl.Place the butter, water and sugar in a heavy-based saucepan and heat slowly until the butter is melted, then bring the mixture to the boil.Turn off the heat and tip in all the flour.
  3. Beat thoroughly with a wooden spoon until the pastry comes away from the sides of the saucepan and forms a smooth ball in the middle of the pan. Place in a bowl and leave to cool for 15 minutes.
  4. Now gradually beat in the eggs adding a little at a time, and whisk until the mixture is shiny. Spoon into a large piping bag with a 1cm plain nozzle. Sprinkle the baking tray with a little water then pipe the dough in straight lengths about 7.5cm long, spacing them 7.5cm apart.Cut the choux pastry cleanly away from the end of the nozzle with a knife.
  5. Bake in the oven for 20-25 minutes until they are pale brown and well risen.Remove immediately from the baking sheet and,with the point of a knife, gently slit the side to let out the steam. (If you do not do this immediately the steam will turn back into water leaving you with a soggy éclair). Leave them to cool and dry out on a wire rack.
  6. Whip the cream in a small bowl until it is just thick enough to hold its shape. When the éclairs are cooled, pipe or spoon the cream inside.
  7. Sieve the icing into a small bowl,add a few drops of boiled water and mix into a smooth consistency. Stir in a little pink colouring and mix to a glossy, even consistency. Drizzle over the tops of the éclairs.
    8. www.bakingmad.com
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Mini Pink Éclairs
  • Recipe by Cook Vegetarian
  • Serves 18
  • Ready in 30 to 60 mins
    Ingredients
  • 65g Allinson Nature Friendly plain flour
  • 50g butter, cubed
  • 150ml sparkling water
  • 1 tbsp caster sugar
  • 2 medium free-range eggs, beaten
  • 250ml double cream
  • [hd]For the icing[/hd]
  • 150g icing sugar, sifted
  • 2-3 tbsp boiling water
  • vegetarian pink food colouring
    How to Cook
  1. Preheat the oven to 220C/425F/Gas 7 and line two baking trays with baking paper.
  2. Sift the flour into a bowl.Place the butter, water and sugar in a heavy-based saucepan and heat slowly until the butter is melted, then bring the mixture to the boil.Turn off the heat and tip in all the flour.
  3. Beat thoroughly with a wooden spoon until the pastry comes away from the sides of the saucepan and forms a smooth ball in the middle of the pan. Place in a bowl and leave to cool for 15 minutes.
  4. Now gradually beat in the eggs adding a little at a time, and whisk until the mixture is shiny. Spoon into a large piping bag with a 1cm plain nozzle. Sprinkle the baking tray with a little water then pipe the dough in straight lengths about 7.5cm long, spacing them 7.5cm apart.Cut the choux pastry cleanly away from the end of the nozzle with a knife.
  5. Bake in the oven for 20-25 minutes until they are pale brown and well risen.Remove immediately from the baking sheet and,with the point of a knife, gently slit the side to let out the steam. (If you do not do this immediately the steam will turn back into water leaving you with a soggy éclair). Leave them to cool and dry out on a wire rack.
  6. Whip the cream in a small bowl until it is just thick enough to hold its shape. When the éclairs are cooled, pipe or spoon the cream inside.
  7. Sieve the icing into a small bowl,add a few drops of boiled water and mix into a smooth consistency. Stir in a little pink colouring and mix to a glossy, even consistency. Drizzle over the tops of the éclairs.
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