Miniature Eclairs

In small saucepan, bring water, butter, sugar and salt to boil over medium-high heat until melted. With wooden spoon, stir in flour until mixture forms ball and film forms on bottom of pan. Cook, stirring, for 2 minutes to remove some of the moisture. Transfer to stand mixer or bowl. Beat for 1 minute to cool.

In separate bowl, lightly beat 2 of the eggs; beat 1/4 cup (50 mL) at a time into cooled mixture, beating well after each addition, until smooth and mixture holds its shape when lifted in spoon.

Using piping bag fitted with 1/4-inch (5 mm) plain tip, pipe dough into 2-inch (5 cm) long, 3/4-inch (2 cm) wide logs, 1 inch (2.5 cm) apart, onto parchment paper-lined baking sheets. Beat remaining egg with 1 tbsp (15 mL) water; brush over éclairs, gently smoothing tops if necessary.

Bake, 1 sheet at a time, in 425°F (220°C) oven until puffed and golden, about 12 minutes. Remove from oven. Pierce each with tip of knife to allow steam to escape. Reduce heat to 375°F (190°C); bake until crisp, about 5 minutes. Transfer to rack; let cool. (Make-ahead: Store in airtight container for up 24 hours.)

Filling: In small saucepan, sprinkle gelatin over 1 tbsp (15 mL) cold water; let stand for 5 minutes. Warm over low heat, without stirring, until dissolved. Set aside. In bowl, beat together cream, sugar and liqueur until soft peaks form. Gradually beat in gelatin mixture.

Topping: Meanwhile in heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with oil; set aside.

Using piping bag fitted with small star tip, pipe filling into each éclair after piercing 1 end of each. Dip tops into chocolate mixture. Refrigerate, chocolate side up, on tray until set, about 30 minutes. (Make-ahead: Refrigerate for up to 8 hours.)

Source : Canadian Living Magazine: June 2009