Mini chocolate éclairs

special equipment • electric mixer • piping bag

Makes 30

6 tbsp butter, cut into pieces

1½ cups all-purpose flour

3 large eggs, lightly beaten

2 cups heavy cream

7oz (200g) semisweet chocolate

Method:

1 Preheat the oven to 400°F (200°C). Melt the butter in a saucepan with 2 cups cold water, then bring to a boil. As soon as the mixture reaches a boil, remove from the heat, and add all the flour at once. Beat well with a wooden spoon until thick and glossy and comes away from the sides of the pan.

2 Using a wooden spoon, lightly beat in the eggs a little at a time, beating constantly until the mixture is smooth, thick, and shiny. Let cool for a few minutes, then transfer to a piping bag.

3 Pipe 2in (5cm) lengths of the mixture onto 2 baking sheets lined with parchment paper. You should have around 30 in all. Bake for 20 minutes or until golden brown, then remove from the oven and make a slit down the side in each one. Return to the oven for 5 minutes for the insides to cook through. Then remove and leave to cool.

4 Put the cream in a mixing bowl and beat with an electric mixer until soft peaks form. Spoon or pipe the whipped cream into each éclair. Break the chocolate into small pieces and place in a heatproof bowl. Place the bowl over a pan of simmering water and stir until the chocolate is just melted and smooth. Spoon over the éclairs and serve.

Mini chocolate éclairs