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Mini Chocolate Eclairs Recipe
|Plain white flour||2 1⁄2 Ounce (Strong Variety, 65 Gram)|
|Butter||2 Ounce (50 Gram)|
|Eggs||2 , beaten (Size 3)|
|Plain chocolate||2 Ounce, broken into pieces (50 Gram)|
|Double cream||3 Fluid Ounce (85 Milliliter)|
Serving size: Complete recipe
Calories 1493 Calories from Fat 1047
% Daily Value*
Total Fat 118 g182.2%
Saturated Fat 42.4 g212%
Trans Fat 0 g
Cholesterol 544.9 mg
Sodium 153.9 mg6.4%
Total Carbohydrates 92 g30.7%
Dietary Fiber 5.3 g21%
Sugars 31.9 g
Protein 24 g48.2%
Vitamin A 38.1% Vitamin C
Calcium 9.5% Iron 38.4%
*Based on a 2000 Calorie diet
Sieve the flour on to a sheet of greaseproof paper.
Place the butter in a saucepan with 1/4 pint/150 ml water, bring to the boil until the fat has melted.
Remove the pan from the heat and add all the flour at once.
Beat well until fully incorporated and the mixture forms a ball.
Add the eggs a little at a time, beating well after each addition bringing the mixture back to its original consistency before adding any more egg.
The mixture should become smooth and glossy.
Place mixture in a piping bag fitted with a 1/2 in/1.25 cm plain nozzle.
Lightly grease two baking sheets and pipe 48 x 1.5 in/4 cm lengths on to the tray.
Place in the oven and cook for 15 mins or until risen and golden.
Remove from the oven.
Place on a cooling rack until completely cold.
Melt the chocolate in a bowl over a pan of water and spoon over the top of 24 eclairs.
Leave to set.
Meanwhile whip the cream until it peaks, pipe onto the remaining eclairs.
Sandwich together with the chocolate topped eclair.
Chill until required.