Mini eclairs with coloured icing recipe

1. To make the choux pastry, preheat the oven to gas 6, 200°C, fan 180°C. Melt the butter with the milk in a medium pan, then bring to a rolling boil, once you can see steam rising from the pan, add in the flour and beat vigorously until smooth. Beat only until it starts to come away from the sides of the pan and is smooth. Allow the dough to cool to the touch, then gradually add in the eggs until you get a smooth dropping consistency (you may not need all of the egg).
2. Transfer the choux pastry mixture to a piping bag with a large round nozzle and pipe 7-10cm (3-4in) lines on a lined baking tray. Dab down any spikes with a wet finger and transfer to the oven to bake for 25 minutes.
3. When the eclairs are puffed up and golden, remove from the oven and make a small hole in the underside of each with a cocktail stick or sharp knife. Return them to the oven for another 5 minutes, hole side up, then remove and allow to cool completely.
4. Whip the double cream until stiff and pipe into the cold eclairs via the small hole with a piping bag fitted with a thin nozzle. When they are all filled, make the icing by combining 200g (7oz) icing sugar with a little water until you have a very stiff consistency. Divide into three bowls and add a different colour food colouring into each, using whichever colours you like. Use the remaining 50g (2oz) icing sugar to make white icing. Spoon the colourful icing over the eclairs until well covered, then pipe the white icing over the top in any pattern you wish. Add coloured sprinkles to decorate, if liked. Serve.

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As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.