Mini chocolate éclairs recipe

Impress your guests with these tiny eclairs, perfect for afternoon tea

Makes 30

Takes 30 minutes to make and 30 minutes to cook

Preheat the oven to 200°C/gas mark 6. Melt the butter in a pan with 200ml cold water, bring to the boil, remove from the heat, and stir in the flour. Beat with a wooden spoon until well combined.
Lightly beat the eggs and add to the flour and butter mixture a little at a time, whisking constantly. Transfer to a piping bag when the mixture becomes smooth and comes away easily from the sides of the pan.
Pipe 5cm lengths of mixture onto 2 baking trays lined with baking parchment. Bake for 20 minutes, remove and make a slit down the side of each one. Return to the oven for 5 minutes. Remove and leave to cool.
Whisk the cream until soft peaks form. Spoon or pipe into each éclair. Place the chocolate in a heatproof bowl over a pan of simmering water and stir until smooth. Spoon over the éclairs and serve.