Mini Pink Éclairs

Ready in:
 30 to 60 mins

  • 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
  • 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.

Mini Pink Éclairs was taken from COOK VEGETARIAN

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