These little eclairs are the perfect treat to make for a special occasion. They aren't as time consuming as normal eclairs since they are filled with vanilla whipped cream rather than a custard filling, but they taste every bit as good and make a delicious change to traditional chocolate eclairs. Now they might not look perfect but they are homemade and made with love so for those of you in the UK why not treat your Mum this weekend and make up a batch of these to celebrate Mother's Day. She'll certainly thank you for them!
This
recipe is the same as my recipe for Profiteroles I've just changed
the quantities of cream filling and the topping.
Makes
10 mini eclairs (easily doubled)
For
the choux pastry:
70g/ 2.5oz all-purpose or plain flour
55g/ 2oz unsalted butter
150ml
water
2
large eggs, beaten
Cream
filling:
250ml
whipping or double cream
1
tsp caster sugar (or to taste)
1-2
tsp vanilla paste or extract
Icing:
250g/9oz fondant icing sugar
Food
colouring of your choice
Edible
decorations of your choice
Preheat
the oven to 425F/ 220C. Line a large baking sheet (or 2 smaller ones)
with parchment paper and set aside.
In
a medium sized pan melt the butter with the water. Bring to the boil
then remove from the heat. While the butter is melting sift the flour
onto a sheet of parchment paper. Tip the flour off the parchment and
into the butter and water mix and beat with a wooden spoon until it
forms a dough. Return to the heat and continue beating until the
dough forms a smooth, shiny ball that leaves the side of the pan.
Remove from the heat and leave to cool slightly for roughly 3 minutes
then add the eggs gradually, beating as you do until the mixture
forms a shiny and thick paste.
Spoon
the pastry mix into a piping bag fitted with a 2.5cm nozzle (or
alternatively you can use a large sandwich/ Ziploc bag and then just
snip the end off so the opening is approximately 2.5cm) and pipe
roughly 2 ½ - 3 inch lengths onto the baking sheets leaving room in
between each one to allow them to expand.
Bake
the eclairs for 15-20 minutes until they have risen and are crisp and
golden. Remove from the oven, then using a skewer, make a small hole
in each end of the eclairs so that the steam can escape. Put them
back in the oven for a further 2 minutes then remove and place on a
wire rack to cool.
While
the eclairs are cooling, whip the cream along with the sugar and
vanilla until you have soft peaks, but be careful not to over whip.
Using a sharp knife (I find serrated knifes work best) cut the
eclairs in half but not all the way so they can open up like a book.
Fill a piping bag with the cream and then once the eclairs are
completely cool pipe the cream into each one, being careful not to
over fill. Pop them into the fridge to chill while you make up the
icing.
Sieve
the icing sugar into a bowl and add just enough water so that you
have a runny icing that is still thick. Don't be tempted to make it
too thin as it will just run of the eclairs (trust me!). Divide the
icing into as many bowls as you like depending on how many colours
you want, then add a little colouring to each bowl until you get your
desired colours.
Using
a spoon or small offset spatula (or even a knife, using the back of
it and not the serrated edge) spread a little icing on each eclair
then if you like top with your decoration of choice. Once they have
all been iced and decorated return to the fridge for 10 mins (or more
if need be) before serving and enjoying.
These are just so Spring inspired! Love love love!
ReplyDeleteWhat beautiful workmanship on decorating them! I am so impressed, Lyndsey!
So excited to try these!!!
ReplyDeleteOh gosh these look sooo pretty!
ReplyDeleteWhat positively beautiful eclairs!
ReplyDeletethese scream (in a very good way) both spring and LOVELY-NESS! so creative.
ReplyDeleteAdorable! I love how sweet and spring-like they look
ReplyDeleteLyndsey, just letting you know that your link to Food on Friday: Chillies and Other Spicy Stuff was featured in my Need Some Inspiration? Series today. Have a nice week.
ReplyDeletePS Those eclairs look fabulous!
love them...how cute
ReplyDeleteJust lovely
ReplyDeleteThe filling came out super runny. I used heavy whipping cream, superfine sugar and the vanilla extract! Should I have used powdered sugar instead??
ReplyDeleteI'm sorry to hear that Shelby.... What you used was perfect....just make sure you whip the cream to thick peaks (without over whipping it) so it has thickened properly and don't fill the eclairs until they have completely cooled as any heat would cause the cream to melt... I hope this helps.
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