Mini Eclairs

Makes: 30
Prep: 30 mins
Cook: 30 mins

Ingredients

• 75g/3oz butter
• 100g/3½ oz plain flour
• 3 eggs, lightly beaten
• 600ml /1 pint double cream 
• 200g/7oz dark chocolate 
• 1 tbsp golden syrup 

• You will need: a piping bag and nozzle

Method

1. Preheat oven to gas mark 6 / 200°C(19O°C in a fan oven). 
2. In a saucepan. melt butter with 200 ml /7 fl oz cold water and bring to boil. 
3. As soon as it's boiling  remove from heat and tip in flour. Beat well to combine. 
4. Then, whisk in eggs a little at a time to make a smooth, shiny dough that easily comes away from the sides of the saucepan.
5. Pipe dough onto baking sheets lined with baking paper. You need éclairs about 5cm/2in long. 
6. Cook for 20 mins till golden brown, then remove from oven and make a slit in sides. 
7. Return to oven for 5 mins, till centres are cooked through and dry. 
8. Leave to Cool completely. If making ahead of time, store in an airtight container, till ready to fill.
9. ln a bowl, whisk 500 ml / 16 fl oz cream, till fairly stiff peaks. 
10. Fill piping bag with cream then pipe éclairs with cream. ln a small saucepan, gently melt remaining cream with chocolate and syrup, till smooth. 
11. Spoon over éclairs before serving.