c Recipe Mini Eclairs with Violet Essence Icing | Garden, Tea, Cakes and Me

Recipe Mini Eclairs with Violet Essence Icing

I have discover choux pastry with this easy bake Mini Eclairs with violet essence icing. I was inspired  by the Rose Eclairs I had at my Fortnum and Mason Afternoon Tea, this was my first time at making choux pastry, which I have to say is one of the easiest pastries to make - or is that just beginners luck.


Recipe for Eclairs with Violet Essence Icing
This recipe creates a light fragrant petite cream cake, that taste of Summer. The Mini Violet Eclairs recipe was the perfect edition for the recent Afternoon Tea held in the garden last month. 

Recipe - Mini Eclairs with Violet Essence Icing

Equipment
  • saucepan
  • wooden spoon 
  • scales  
  • baking tray
  • baking parchment 
  • piping bag
  • elair nozzle (optional)
  • whisk
  • bowl
  • sieve
Ingredients

makes 12

33g plain flour
75ml water
pinch of salt
25g butter
1 beaten egg

icing sugar
violet essence
purple food colouring (optional)
1 small carton of double cream

Instructions
  • Heat oven to 200 degrees c.
  • put the water and butter into a saucepan, heat slowly until it melts
  • bring to a brisk boil
  • Remove saucepan from heat, add flour and stir quickly. The mixture will form into a soft dough, leaving the saucepan sides clean.
  • Allow to cool slightly, then gradually add the egg and beat hard until you have a smooth and shiny mixture.
  • Place the mixture into a piping bag, use a wide round nozzle or just snip the end off a piping bag. 
Piped Choux Pastry for Eclairs
  • Pipe onto the lined baking tray. For the mini eclair pipe the mixture to a length of 8 cms. If you do not have a piping bag then use spoons dipped in water and place blobs of the mixture you will end up with choux pastry like those used in profiteroles.
  • If your piping is not very even or one of the ends is sticking up, dip a fork in water and slightly even the piped mixture. But do not squish it!
  • Bake in oven for 10 minutes on 200 degrees c. Bake for a further 12 minutes on 180 degrees C.
  • Turn off oven and remove pastry from oven, make a small slit at the end of each eclair, then place back in oven to dry out for 5 minutes.
  • Then leave to cool on a wire rack.
Mini Eclairs Recipe

Filling with cream

Fill the choux pastry fingers with double cream, whipped to a thick but soft consistency, so that you can still pipe it. You can either pipe the cream into the choux finger using a special eclair nozzle. Or you can cut the choux finger in half sideways and then add the cream.

To make the violet icing

125g icing sugar sifted
25ml water approx
1-2 drops violet essence
purple food colouring
  • You want to aim for a thick but spreadable consistency.
  • gradually add the water to the icing sugar, mixing gently at first then whisk well to remove any lumps. 
  • Add the drop of essence, taste the icing to see if you need a drop more. 
  • Add a tiny amount of the food colouring, you want to a achieve a light lilac colour.
  • You should have a thick but spreadable consistency.
  • Either spread the icing with a palette knife or dip the eclair into the icing to cover the top. 
  • Leave to set on a wire rack.
Mini Eclairs Recipe with Fragrant Violet  Icing
I am entering my Mini Violet Eclairs into Recipe of The Week hosted by A Mummy too. Also into CookBlogShare hosted at Super Golden Bakes. Finally also joining in with this weeks Bake of the Week specially hosted by Hay in a Day
Link up your recipe of the week   Casa Costello

Other recipes you may like to try:-
MillieFeuille
Chocolate Chip Shortbread
Vanilla Macaroons



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12 comments:

  1. These look perfect for afternoon tea, delicious! x #BakeoftheWeek

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  2. These are very pretty, I don't dare try making éclairs! #BakeoftheWeek

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  3. Wow love the styling of this post! All the cakes look very professional! And extremely tasty! Thank you for linking up to #bakeoftheweek :-)

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  4. oh wow, these look amazing. I've been pushing myself with baking recently so will have to give these a try xx

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  5. I would love to be eating these right now, after 10 days away, I want to eat everything!
    www.beautykinguk.co.uk

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  6. I could eat an eclair right now, as the mister has said above, being away makes me want to eat everything x

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  7. Oh yum! You have just reminded me that I really need to make some gluten-free choux pastry and these eclairs would be a good recipe to do! Thanks for sharing!

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  8. Hi Angela,

    What a beautiful setting for an afternoon tea. Your eclairs look very lovely.

    Zoe

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  9. Eclairs and choux are my weakness and favourites since I was little. I have to say I find eclairs a lot trickier to pipe successfully but yours look perfect.
    Thanks for linking to #CookBlogShare – check out the other entries on Pinterest http://www.pinterest.com/supergolden88/cookblogshare/
    and Google+
    https://plus.google.com/u/0/communities/107696809290414888934

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  10. Ooh lovely, I haven't made eclairs in ages and I love the idea of using violet essence. Thanks so much for linking up with #recipeoftheweek. Sorry I was slow getting over for this one. I've pinned it to my food board and a tweet will go out shortly :)

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  11. Wow these look great! Never made an éclair, but eaten many! Maybe should give it a go....

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  12. Beautiful photos perfect for afternoon tea

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I really do appreciate you leaving me a comment, I enjoy reading them all.
Angela x

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