Mini Pink Éclairs

method:

• Preheat the oven to 220C/425F/Gas 7 and line two baking trays with baking paper.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.