Mini eclairs recipe | Good Food
Afternoon tea goes glam with these Paris patisserie-style choux pastry fingers with berry liqueur cream filling, from BBC Good Food.
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Ingredients
- 150ml milk
- 100g butter diced
- 200g plain flour sieved
- 4 large eggs beaten
- 200ml milk
- 1 tsp vanilla paste, or 1 vanilla pod, split down the middle
- 2 large egg yolks
- 4 tbsp caster sugar
- 1 tbsp plain flour
- 1 tsp cornflour
- 200ml double cream
- 2 tbsp berry liqueur, such as cassis framboise or sloe gin (optional)
- 500g pack fondant icing sugar sifted
- food colouring (use pinks and purples if you flavour with a berry liqueur)
- sprinkles and edible cake decoration (we used Smarties and Mini Smarties)
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