White Chocolate Mini Eclairs

Makes 30


  • 75g butter
  • 200ml cold water
  • 125g plain flour
  • 3 eggs, lightly beaten
  • 500ml double or whipping cream
  • A drop of pink food colouring
  • 200g white chocolate, broken into pieces


  1. Preheat the oven to 200°C/400°F. Line two baking trays with parchment.
  2. Melt the butter in a pan, add the water and bring to the boil. Remove from the heat, stir in the flour and beat with a wooden spoon until well combined.
  3. Add the eggs to the dough a little at a time, beating constantly. When the dough is smooth and comes away from the side of the pan easily, transfer to a piping bag.
  4. Pipe 30 x 5cm lengths about 2cm apart onto the prepared trays and bake for 20 minutes. Remove from the oven, make a slit down the side of each then return to the oven for 5 minutes. Leave to cool.
  5. Whisk the cream and colouring until it forms soft peaks then pipe into each eclair.
  6. Melt the chocolate in a bowl over a pan of simmering water, stirring until smooth (do not let the base of the bowl touch the water). Spoon the melted chocolate over the clairs

Tip : Add food colouring a drop at a time – it’s easier to add more in than take it out!