Try your hand at some choux pastry to make these delicious little mini Biscoff eclairs. All you need is a bit of muscle to beat the mixture, and the Biscoff spread makes an amazing icing!
Ingredients
- 1 cup milk
- 125g butter
- 1 cup plain flour
- 4 eggs, lightly beaten
- 200g Biscoff spread
Method
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Step 1Preheat oven to 210C. Line a large baking sheet with baking paper.
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Step 2Place milk and butter in a medium saucepan and heat gently until butter melts. Add flour and beat with a wooden spoon until combined. Continue beating over medium heat for 2 minutes until mixture is smooth and glossy. Remove from heat and use a whisk to combine eggs with flour mixture. Whisk to form a smooth paste.
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Step 3Transfer mixture to a piping bag and snip off the end. Pipe 10cm long logs of pastry onto prepared baking tray. Bake for 18 minutes until golden and puffed.
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Step 4Allow to cool slightly, then spread the tops with Biscoff.
Recipe Notes
Choux pastry likes steam to help it cook. Sprinkle a few droplets of water around the uncooked eclairs on the tray before placing it in the oven.
Let the eclairs cool a little before adding the biscoff otherwise it will melt and slide straight off.
Recipe and photo by Greer Worsley.
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