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

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

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Labels: afternoon tea , afternoon tea recipe , Bake of the week , baking challenge , recipe , recipes