Makes 15-20


140gm butter

1 cup of water

1 cup plain flour (sifted)

1 tbsp SR flour

4 small eggs beaten with ½ tsp of vanilla extract


300ml of thickened cream whipped

½ tsp of vanilla extract or paste

1 tsp of icing sugar


100-150gm dark chocolate melts


Preheat the oven to 220 degrees

Prepare a flat baking tray by lining it with baking paper. (I also like to draw even spaced 5cm lines going long ways on the baking paper so that I can pipe my mini eclairs nice and even). Get a wooden spoon ready!

Over medium heat pop your butter and water into a pot and slowly bring to a boil.

Add in the sifted flour all at once! Beating quickly until the pastry starts to pull away from the sides of the pot and kind of clumps together into one big ball. Turn off the heat and beat around the pot for another 60sec.

Transfer pastry into a large bowl so that the pastry will cool down a little quicker. Leave for about 3-5min to cool down.

After cooling, beat the pastry (like really beat! with some fast elbow action) while adding the beaten egg mixture one spoonful at a time (I like to get my kids to slowly add the egg mixture for this part). This is to make sure you can thoroughly mix it together but also so that the eggs don’t scramble. It takes a little elbow grease, but it’s worth it.

Transfer the mixture into a piping bag with a decent size nozzle (around 2.5cm plain or the one I have is a zigzag cheapy that does the job) and pipe 5cm lines onto the lined baking paper. Pop In the oven for 18min or until golden. 

You do want them a nice golden colour. They tend to harden up once they’re cool so don’t let them get too dark. 

Once they’re cool to touch split them with a knife and peel out any soft pastry.

To melt chocolate, place the chocolate melts into a glass bowl and sit on top of a pot that is on the stove with boiling water. The heat from the boiling water will melt the chocolate, just stir to make it consistent.

Fill the bottom of the Eclairs with whipped cream. Place the tops on and smear a little melted dark chocolate using a small teaspoon.



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