Mini Éclairs
Mini éclairs filled with chocolate pastry cream and topped with chocolate fondant or caramel.
Ingredients
choux pastry
to taste
chocolate custard cream (see page 217)
to taste
chocolate fondant (see page 367)
to taste
caramel (see page 616)
optional
melted chocolate (for decoration)
to taste
egg wash (mentioned in steps)
to taste
Instructions
1
Step 1
Line a baking sheet with parchment paper or lightly butter it. Using a medium flat tip, pipe 2-inch (5 cm) long strips of choux pastry.
2
Step 2
Brush with egg wash and gently press the surface with the back of a fork.
3
Step 3
Bake at 375°F (190°C) until hollow and golden brown. Cool on a wire rack.
4
Step 4
Poke holes in both ends of the éclairs, pipe in chocolate custard cream, and dip the tops in chocolate fondant or caramel.
5
Step 5
Pipe patterns on top with melted chocolate and place in small paper cups to serve.
