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Mini Pink Éclairs

Serves: 18

Ready in: 30 to 60 mins

Mini Pink Éclairs Recipe: Veggie


65g Allinson Nature Friendly plain flour
50g butter, cubed
150ml sparkling water
1 tbsp caster sugar
2 medium free-range eggs, beaten
250ml double cream

[hd]For the icing[/hd]
150g icing sugar, sifted
2-3 tbsp boiling water
vegetarian pink food colouring


  • 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.
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