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Mini chocolate eclairs(recipes)
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Mini chocolate eclairs (recipes) and Ming Pao (finance)


Mini chocolate eclairs (recipes)








Makes 18 eclairs



Preparation time

less than 30 mins



Cooking time

30 mins to 1 hour

















Ingredients



For the choux pastry:55g/2oz margarine65g/2½oz plain flour, sifted2 eggs, beatenbutter, for greasingFor the filling:285ml/10fl oz whipping cream, whippedFor the icing:55g/2oz plain chocolate, broken into pieces15g/½oz butter85g/3oz icing sugar, sifted



Method



1. Preheat the oven to 220C/425F/Gas 7. Lightly grease 2 Baking trays.2. Make the pastry: place the margarine and 150ml/5fl oz water into a small pan. Allow the fat to melt and then bring slowly to the boil. Remove the pan from the heat, add the flour all at once, and beat until the mixture forms a soft ball. Allow to cool slightly, then gradually beat in the eggs, beating well between each addition to give a smooth shiny paste.3. Spoon the mixture into a piping bag fitted with a 1cm/½in plain nozzle and pipe into about 18 éclair shapes, about 7.5cm/3in long, leaving room for them to spread. Bake in the preheated oven for about 10 minutes, then reduce the heat to 190C/375F/Gas 5 and cook for a further 20 minutes until well risen and a deep golden brown. Remove from the oven and split one side of the eclair to allow the steam to escape. Cool on a wire rack.4. Fill each éclair with a little of the whipped cream, using a piping bag with a plain nozzle.5. For the icing: melt the chocolate in a bowl with 2 tbsp of water and the butter over a pan of hot water. Remove from the heat and beat in the icing sugar until smooth. Dip each éclair into the icing to coat the top and leave to set.



Ming Pao (finance)


Ming Pao is a Chinese language newspaper in Hong Kong.