After receiving the Petite Sweets by Beatrice Ojakangas cookbook a week ago from my mom, I have been poring over the pages of mini custards, cakes and tarts, every one as precious and seemingly delicious as the last. The idea of miniature desserts appeals to me because they are the perfect portion for a sweet snack or final note to a meal. With the help of your votes last week, I settled on baking my first real pastries: eclairs with chocolate hazelnut filling. I know I always say this, but I was once again surprised by the simplicity of this recipe; each component has 4 ingredients or less! If you have the right tools (namely, a pastry bag), this recipe is a snap to make and you'll be satisfied knowing you conquered the slightly intimidating - yet totally worth it - delicious tiny eclairs.
