Mini Eclairs

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 150ml milk
• 100g butter, diced
• 200g plain flour, sieved
• 4 large eggs, beaten
• 200ml milk
• 1 tsp vanilla paste, or 1 vanilla pod, split down the middle
• 2 large egg yolks
• 4 tbsp caster sugar
• 1 tbsp plain flour
• 1 tsp cornflour
• 200ml double cream
• 2 tbsp berry liqueur, such as cassis, framboise or sloe gin (optional)
• 500g pack fondant icing sugar, sifted
• food colouring (use pinks and purples if you flavour with a berry liqueur)
• sprinkles and edible cake decoration (we used Smarties and Mini Smarties)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 200°C (180°C fan, 400°F) and line two baking trays with parchment paper.

2. Gently heat the 150ml milk and diced butter in a saucepan until the butter melts, then bring to a rolling boil. Take off the heat and beat in the sieved flour until a smooth paste forms.

3. Return the pan to low heat and stir for 1 minute. Cool for 5 minutes, then beat in the beaten eggs a little at a time until the paste is thick and glossy.

4. Spoon or pipe the paste into about 30 finger shapes on the trays. Bake at 200°C (400°F) for 15 minutes, then lower to 180°C (350°F) and bake 10 to 15 minutes more until golden and firm. Cool on a rack.

5. For the custard, split the vanilla pod if using, then heat the 200ml milk with the vanilla paste or pod until just simmering. Whisk the egg yolks, caster sugar, plain flour and cornflour in a bowl.

6. Pour the hot milk onto the yolk mixture, whisking. Return to the pan and stir over low heat until thick, then cook 1 minute more. Check it reaches 160°F (71°C), then transfer to a bowl, cover the surface and cool before chilling.

7. Whip the double cream to soft peaks and fold into the cooled custard. If using the berry liqueur, stir it in and tint the cream pink or purple with food colouring. Chill until firm.

8. Make a small slit along the side of each cooled choux shell and pipe in the cream filling. Chill until ready to ice.

9. Mix the fondant icing sugar with a splash of water until smooth and thick, and tint with food colouring if you like. Dip the tops of the eclairs, then decorate with sprinkles and Smarties while the icing is wet. Let set before serving.