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Mini Éclair, Filling, Icing

Recipe for French Pastry Mini Éclair. Made with fresh milk, butter, sugar, wheat flour, vanilla essence, chocolate, custard powder.

Ingredients for Mini Mini Éclair:
Ingredients (A):
  • 1/4 cup fresh milk
  • 1/4 cup water
  • 1/4 of whole butter
  • 1 tsp fine sugar
  • 1/2 cup wheat flour
  • 2 eggs
  • 1/2 tsp vanilla essence
Ingredients (B) - Custard Filling:
  • 550 ml. fresh milk
  • 90g sugar
  • 60g custard powder
  • 1 tbsp butter
Ingredients (C) - For Chocolate Icing:
  • 100g dark chocolate
  • 30g butter
How to make Mini Éclair:
  1. (A) In a medium saucepan, combine milk, water, butter and sugar, cook on a very small fire till sugar is dissolved and all mixed well with a wooden spoon.
  2. When mixture is boiling, add in wheat flour and keep on stirring. Remove from fire stirring the mixture until well blended.
  3. Add in vanilla essence, add eggs, one at a time, beating well until texture is smooth to incorporate completely after each addition.
  4. With a pastry bag fitted with a No. 10, or larger, tip, pipe dough onto cookie sheet in 1 1/4" strips.
  5. Bake in a moderately hot oven for about 30 mins at 450°F or until golden brown, until hollow sounding when lightly tapped on the bottom. Read Reviews and Compare Bakeware sets. Cool completely on a wire rack.
  6. For the Custard Filling (B), combine 550ml. fresh milk, 90g sugar, 60g custard powder and cook over a small fire and stir well till it thickens. Add in 1 tbsp butter. Mix well. Let cool.
  7. Insert plain pastry tube into pastry bag and fill with custard filling.
  8. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with custard mixture and replace tops.
  9. For the icing (C), melt the dark chocolate and 2 tablespoons butter in a medium saucepan over low heat or double boil. Remove from heat, cool slightly.
  10. Drizzle or dip the custard filled eclairs on the chocolate icing. Refrigerate until serving.
Printable Version - Chocolate Eclair
Image Credit: fruitcakey

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