Mini Egg Eclairs with Strawberries and Cream
Ratings
Prep time
20 min
Cook time
50 min
Serves
20
Nutritional information per serving
Weight
20
g
Calories
223
cal
Total Fat
15.4
g
Saturated Fat
9.6
g
Carbs
17.5
g
Sugars
13.5
g
Sodium
35
mg
Fibre
0.5
g
Protein
3.2
g
INGREDIENTS
INGREDIENTS FOR
20 SERVINGS
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METHOD
-
preheat oven to 200°c/180ºc fan forced. line a baking tray with baking paper.
-
melt butter and water in a medium saucepan over low heat. add flour, stir with wooden spoon until mixture is smooth and comes away from edges. remove from heat; place in a food processor bowl with eggs, process until smooth.
-
place mixture into a piping bag with a round nozzle. pipe 1 tablespoon sized egg shaped balls onto tray. bake for 30 minutes. turn off oven; leave in oven for 20 minutes or until oven cooled.
-
using electric beaters, beat cream and sugar until thickened. carefully slice the profiteroles in half; spoon cream and strawberries on bottom half; dip tops of profiteroles into melted NESTLÉ melts white, repeat with remaining profiteroles; allow to set; sandwich filled profiteroles with tops.
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