I have a thing for eclairs – I know I have a thing for many things – but hey, I can’t help it. When we where in France on holiday, I made it my mission to have eclairs more then once.
So when I the week after returning from holiday, hosted my birthday for the family, I decided to make a dessert tapas where mini eclairs where a part of it. If you want to make them as mini eclairs, you should just pipe the length of the bars 6 cm.
I am big fan of cupcakes, especially if they have a bit layer of frosting on them. I have a recipe I always turn to, when cupcakes are on the baking menu. The recipe is for plain vanilla, but can easily be spiced up with other ingredients. Here I added som white chocolate.
Whisk eggs and sugar together until airy and fluffy. Add butter, flour, baking powder and potato flour and mix with a hand mixer or free standing mixer. Add the milk and vanilla extract a bit at a time and mix the batter until combined. Stir in the cropped chocolate with a spoon.
Divided the batter into about 16 muffincases, but start with only filling them half way. Place a piece of the chocolate on top of the batter, and fill in with the remaining batter.
Bake the cupcakes for about 10-15 minutes at 225 ℃
Place on a rolling rack to cool before frosting
Beat sugar and butter together with a hand mixer or a freestanding mixer. When it starts to come together, add the milk and vanilla extract and the color of your choice. Keep whisking until it becomes airy and fluffy, but make sure not to over whisk.
Put the frosting in a piping bag. If you want too make roses, you should use a 1M tip.
The chocolate I used for the recipe is from Valhrona
You can freeze the cupcakes as long as the haven't been frosted.
The white chocolate the be replace with dark og milk chocolate or left out of the recipe.