Finger Bun Éclairs Recipe
Fluffy éclair-style buns topped with glossy pink icing, desiccated coconut, and rainbow sprinkles—these nostalgic treats bring a playful twist to traditional finger buns.
- Author: Asma
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 10 éclairs 1x
- Category: Dessert
- Method: Baking
- Cuisine: Australian
- Diet: Vegetarian
For the éclair buns:
- 1/2 cup unsalted butter
- 1 cup water
- 1 cup all-purpose flour
- 4 large eggs
For the pink glaze:
- 2 cups powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
- Pink food coloring
Toppings:
- 1/2 cup desiccated coconut
- 2 tablespoons rainbow sprinkles
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a saucepan over medium heat, combine butter and water. Bring to a boil.
- Add flour all at once, stirring vigorously until mixture forms a ball and pulls away from the sides.
- Remove from heat and let cool for 5 minutes. Beat in eggs one at a time until the dough is smooth and glossy.
- Transfer dough to a piping bag fitted with a large round tip. Pipe 4-inch long strips onto the baking sheet.
- Bake for 25–30 minutes or until golden brown and puffed. Cool completely on a wire rack.
- In a small bowl, whisk together powdered sugar, milk, vanilla, and a few drops of pink food coloring until smooth and pourable.
- Dip the tops of each cooled éclair into the pink glaze.
- Immediately sprinkle with coconut and rainbow sprinkles before the glaze sets.
- Let set at room temperature until the glaze firms up. Serve and enjoy!
Nutrition
- Serving Size: 1 éclair
- Calories: 230 kcal
- Sugar: 15g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 105mg
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