Mini Chocolate Eclairs

These cute afternoon tea time treats make the perfect accompaniment to a warm beverage anytime of day. I like mine on a morning, especially with a cup of coffee ☕.

They aren’t the easiest of things to bake but well worth the extra effort and taste much nicer freshly homemade than the shop bought ones!

For this recipe you will need these ingredients:

50g (2 oz) butter or margarine

150ml (1/4 pint ) water

100g (4 oz) Plain Flour

3 medium eggs, lightly beaten

For the filling & topping:

150ml (1/4 pint) whipping or double cream, whipped.

100g-200g melted chocolate of your choice, I used milk chocolate.


  1.  Preheat oven to 220°c, 200 °c fan,gas mark 7. Grease a couple of baking trays, then run under a cold tap, leaving a film of water on the tray.
  2. Make choux pastry by placing fat in water and melt gently, then bring to the boil . Remove from heat and stir in flour. Return to heat, stir until mix forms a ball in middle of pan. Transfer to a big bowl to cool. Thoroughly beat the eggs into the cooled mixture, a bit at a time with an electric whisk or wooden spoon.
  3. Place choux pastry into a piping bag with 1cm nozzle. Pipe mixture into 6cm lengths and bake for 20 minutes.
  4. Straight after baking make a slit down the side of each eclair and leave to cool.
  5. Fill with whipped cream then decorate by dipping or spreading with melted chocolate.

You can freeze the eclairs ahead of time then just refresh in the oven before filling & decorating.

These lovelies can last for 2-3 days in an airtight container in the fridge but I can guarantee they won’t be there that long 😘

Valentines day is not far away so if your looking for some sweet baking inspiration you’ll want to check out my next post later this week.

Until then 

Bake love


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