Mini Chocolate Eclairs Recipe

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30 min


15 min


  • 50g butter
  • 60g plain flour, sifted
  • pinch of salt
  • 2 large free-range eggs
  • 100ml double cream, lightly whipped
  • for the chocolate icing
  • 200g icing sugar
  • 25g cocoa powder
  • you will need
  • disposable piping bag; 1 baking sheet, oiled


  • Heat the oven to 200C, gas 6. To make the eclairs, bring the butter and 150ml water to the boil in a pan. Now add the flour and salt and beat well using a wooden spoon. Once the mixture starts to come away from the sides, remove from the heat and leave to cool for 2 minutes.

  • Now gradually whisk in the eggs until the mixture is smooth. Transfer this to a piping bag and snip off the end, leaving a 2cm hole across. Pipe lengths of 7.5cm on to the prepared baking sheet, then bake for 10-12 minutes or until golden. Remove from the oven and, using a skewer, make a hole end to end, lengthways. Place back in the oven for 3 minutes, then set aside to cool.

  • To make the icing, place the icing sugar and cocoa powder in a bowl, add 1tbsp boiling water, stir, then add tiny drops of water until you have a shiny, quite thick icing. It needs to be just enough to dip and cover the eclair.

  • To assemble, split the eclairs and fill with the cream. Dip the top halves into the icing, put the eclairs together again and leave for about 30 minutes before serving.

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