Coffee Eclairs


You'll need…

For the Choux Pastry...
50g Butter
150ml water
100g Plain flour
3 medium eggs, beaten

For the filling and icing...
150ml Whipping cream
50g sieved icing sugar
1/2 teaspoon coffee dissolved in 1 tablespoon of hot water

To make the Choux Pastry…
Put the butter and water into a saucepan and melt over a low heat, then bring to the boil
Remove from the heat and quickly add the flour, stir really fast until mixture forms a ball in the saucepan.
Put into a large bowl to cool
Beat the egg into the cooled mixture a little at a time with a wooden spoon or electric whisk
Preheat the oven to 180oC, grease a baking tray and run under a cold tap to leave a film of water on the tray.
Pipe choux pastry onto trays about 10cm/4 inches long
Bake for 20mins
Remove from the oven and make a slit down one side of the eclair.

Whip the cream and fill the eclaires when they are cold, just before eating so they stay crisp.
Make the coffee icing by mixing the icing sugar and coffee and spoon the icing over the top to finish.

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