Mini Eclairs

Makes 48 miniature eclairs (2 inches long)

Ingredients

 
Éclairs

• Choux pastry {we used the choux recipe from Sally’s Baking Addiction
• Egg wash (1 egg + 1 tablespoon milk or water)

Cream Filling

• 1/2 cup heavy cream
• 2 tablespoons cream cheese
• 1/2 teaspoon vanilla extract
• 1 tablespoon confectioners sugar

Pink Buttercream

• 1/2 cup (1 sticks) unsalted butter, softened to room temperature
• 1 1/2 cups confectioners sugar
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1/2 tablespoon heavy cream or milk
• Wilton Pink Icing Color
• Sanding Sugar

Equipment

• Piping Bag
• Coupler
• Bismark Tip
• Star Tip

Instructions

1. Make Éclairs – Use eclair recipe from Sally’s Baking addiction. Follow steps 1-4. When piping choux, make 2-inch long logs if you’d like to make them miniature in size.

2. Make cream filling – In the bowl of a stand mixer combine 1/2 cup of heavy cream, 2 tablespoons cream cheese, 1/2 teaspoon of vanilla and 1 tablespoons confectioners sugar. Beat on high speed using a whisk attachment until stiff peaks form.

3. Fill Éclairs – Prepare a pastry bag with a Bismarck tip. We like the Wilton #230 Bismark filling tip. Fill a pastry bag with cream filling. When eclairs are fully cool, use a toothpick to create a small opening in one end of the eclair. Using a bismarck tip, fill with cream. Continue until all eclairs are filled.

4. Make buttercream – To prepare frosting, cream butter in a medium bowl using a stand mixer with a paddle attachment or a hand mixer. When light and fluffy, add 1 1/2 cups of confectioners sugar and salt bit by bit until fully combined. Add 1/2 teaspoon of vanilla and 1/2 tablespoon of cream until completely combined. If buttercream seems too thick, you may add another ½ tablespoon of cream. If it seems runny, you may add more confectioners sugar. Color pink using Wilton pink gel icing coloring.

5. Decorate Éclairs – Frost eclairs using a star tip. Sprinkle in sanding sugar to create a glittery surface.