Our mini éclairs are a great way for you to learn how to make easy choux pastry plus they are super tasty! What more could you want?

SERVES 12 // COOK TIME 60 mins

INGREDIENTS
150 ml full-cream milk
100g butter, cubed
200g flour
4 large eggs, beaten
100g chocolate, melted
1 cup cream, whipped

METHOD
1. Preheat oven to 200°C.
2. Heat the milk and butter in a medium-sized saucepan. As it comes to the boil, remove from the heat and immediately add the flour. Beat the mixture thoroughly to combine, then return to the heat and cook slightly. The mixture will come away from the sides of the pan when ready. Then whisk in the eggs until glossy and thick.
3. Pipe the mixture into 5 cm-long pieces on to a baking tray and place in the oven for 10–15 minutes, or until puffed and golden brown.
4. Remove the éclairs from the oven and poke a hole in each one to release the steam. Return to the oven for a few minutes to dry the centres. Remove and cool on a wire rack.
5. Once cool, drizzle the melted chocolate over the éclairs and leave to set.
6. Fill each éclair with whipped cream, and serve.

If you’re obsessed with home-grown, delicious and nutritious rooibos like us, you must try this rooibos-pear frangipane tart recipe!

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