ミニエクレアを焼きましょう。

Mini eclairs

　ingredients make 15-2- eclairs

50g butter , plus extra for greasing
65g flour, sieved
2 eggs, beaten
150ml whipping cream
100g icing sugar, sieved
2 tsp cocoa powder, sieved

1. Put the butter and 150ml water into a saucepan,
heat gently until the butter has melted, then bring to
a rapid boil.
Remove from the heat and add all the flour at once,
stirring vigorously until smooth and thick.
2. Preheat the oven to 220 C.
Allow the mixture to cool a little, then gradually add the eggs,
beating well until the mixture forms a dropping consistency.
Spoon into a piping bag fitted with a 12 mm plain nozzle.
Pipe 5 cm long éclairs onto a greased baking tray.
Bake in the top of the oven for 15 minutes.
Pierce the choux with a sharp knife to allow excess steam to
escape.
Cool on a wire rack.
3. Cut the éclairs in half and fill with whipped cream.
Join the halved éclairs together again.
To make the icing, Mix with icing sugar and the sieved cocoa powder.
Then add enough warm water to make icing thick enough to coat
the back of a spoon.
Dip the top of half the éclairs into the chocolate icing.
Leave to set and serve.