How to Make Mini Eclairs

Ingredients

• 4 eggs
• 1 cup flour
• 1 cup water
• 70 grams butter
• a pinch of salt
• Pastry cream:
• 2 cups liquid milk
• half a cup sugar
• quarter cup cornstarch
• 3 egg yolks
• vanilla
• For coating:
• Melted chocolate over a bain-marie
• Pastry cream method:
• This wonderful eclair recipe is from a friend and cook at the Shou Tabkhin Today website:
• Zainab Hadi
• Click on Zainab's name to visit her profile on our site and see all her delicious recipes
• For more of Zainab's featured recipes, here is Swiss roll with madlouka
• Also from Zainab, here is Baba au Rhum mold

Method

1. Place the water, butter and a pinch of salt over heat and stir until the mixture boils, then add the flour and stir well until a cohesive dough forms.
2. Remove from heat and set aside to cool.
3. When cooled, put the dough in the mixer and while mixing add the eggs one at a time.
4. After the dough becomes completely uniform, put it into a piping bag and pipe the eclairs into small pieces.
5. Arrange the mini eclairs on a baking tray lined with parchment paper and space them apart because they will double in size during baking.
6. Place the tray into a preheated oven at high temperature for ten minutes, then reduce the heat to 120°C for fifteen minutes.
7. Turn off the oven without opening it so the eclairs do not collapse; leave the pastries in the oven until they cool, then remove them to fill with the prepared crème pâtissière.
8. Split each eclair from the side and fill it with crème pâtissière, then coat one side with chocolate.
9. Chill the mini eclair cakes in the refrigerator until serving.
10. Crème pâtissière method:
11. Put the milk with half the sugar in a saucepan over heat, stirring.
12. In a second bowl place the egg yolks, the starch and the remaining sugar and whisk... then add a small teaspoon of vanilla and whisk.
13. When the milk is hot, add the egg mixture to it while stirring continuously until the crème pâtissière sets and reaches the desired consistency.
14. Let the cream cool completely before using; you can refrigerate it.
15. Zainab Hadi
16. For more of Zainab's special recipes, here is this link: Madlouka Swiss roll
17. Also from Zainab here's a rum baba cake