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Mini-chocolate éclairs

Categories: Chocolate, Entertaining, Finger Foods, Party Snacks, Sweet
Type: Desserts and Baked Goods

Mini chocolate éclairs are the perfect finger food for your next get-together.

Prep Time: 30M

Cooking Time: 30M

Serves: Makes 30


  • 6 tbsp butter, cut into pieces
  • 11/2 cups all-purpose flour
  • 3 large eggs, lightly beaten
  • 2 cups heavy cream
  • 7oz (200g) semisweet chocolate
Mini-chocolate éclairs photo

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  1. Preheat the oven to 400°F (200°C). Melt the butter in a saucepan with 2 cups cold water, then bring to a boil. As soon as the mixture reaches a boil, remove from the heat, and add all the flour at once. Beat well with a wooden spoon until thick and glossy and comes away from the sides of the pan.
  2. Using a wooden spoon, lightly beat in the eggs a little at a time, beating constantly until the mixture is smooth, thick, and shiny. Let cool for a few minutes, then transfer to a piping bag.
  3. Pipe 2in (5cm) lengths of the mixture onto 2 baking sheets lined with parchment paper. You should have around 30 in all. Bake for 20 minutes or until golden brown, then remove from the oven and make a slit down the side in each one. Return to the oven for 5 minutes for the insides to cook through. Then remove and leave to cool.
  4. Put the cream in a mixing bowl and beat with an electric mixer until soft peaks form. Spoon or pipe the whipped cream into each éclair. Break the chocolate into small pieces and place in a heatproof bowl. Place the bowl over a pan of simmering water and stir until the chocolate is just melted and smooth. Spoon over the éclairs and serve.
  • You can make these ahead of time. At the end of step 3, place the éclairs in an airtight container and store for up to 2 days, or freeze.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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