Mini Chocolate Éclairs Recipe
Makes about 18
For the Topping:
For the Filling:
Preheat oven to 400°. Lightly oil 2 baking sheets, then run them under cold water in order to wet the surface. Tip the excess water away.
Heat the butter and measurement water in a saucepan until the mixture boils. Take the pan off the heat, add the flour and quickly whisk everything together (this requires quite a bit of arm strength, so you might want to use an electric whisk). Let the mixture cool for a minute, then whisk in the eggs until you have a smooth paste that is the consistency of thick custard.
Transfer the paste to a food bag. Snip off the corner, starting your cut about 1/2 inch along the side of the bag. Pipe out sausage shapes of the paste, about 3 to 3 1/4 inches long, onto the prepared baking sheets, making sure you space them well apart. It can be hard to finish the sausage shapes neatly, though a flick of the wrist usually works well. Use a moistened finger to gently smooth out any lumps that result.
Pop the baking sheets into the oven. After 10 minutes, increase the oven temperature to 425 and bake the éclairs for another 10 minutes, until they are golden brown. Make a small hole in the side of each one with a skewer to release the steam, then let them cool on a wire rack.
Meanwhile, for the topping, place the chocolate and the measurement water in a small saucepan over low heat until the chocolate has melted, stirring occasionally. Pour into a bowl and place in the refrigerator for 15 minutes, until the mixture has the consistency of buttercream.
Smooth a layer of the chocolate topping across each éclair, and then chill in the refrigerator for 30 minutes until set. Just before serving, whip the cream until it forms stiff peaks. Cut each éclair in half lengthwise and use a blunt knife to spread a generous quantity of the cream inside, or use a food bag to pipe it in.
From Sensationally Sugar Free by Susanna Booth, Hamlyn 2015. Photo: Haarala Hamilton.