Teacup Chocolate Soufflés

ashley thomas
Oh dear a bit disastrous this week! Soufflés are notoriously difficult to make.
Mine looked great in the oven but collapsed quickly as I took them out to photogrpah.
So I reccomend if you are going to attempt this recipe serve them straight away.
They are definately a fun way to use your teacup collection though!
This recipe makes 6 Chocolate Soufflés.

You'll need...
115g plain chocolate
2 tbsp of water
300ml milk
40g butter
40g plain flour
1/4 tsp vanilla extract
4 large eggs
50g caster sugar
Plus some icing sugar for dusting

To Make...
Pre-heat the oven to 190oC heat a empty baking tray ready for your soufflés.
Lightly grease six teacups. Shop for my Debenhams collection here
Weigh out all your ingredients ready and separate the eggs.
Break up the chocolate and put in a pan with the water and 2 tbsp of the milk.
Stir over a low heat until the chocolate has melted.
Add the rest of the milk and bring to the boil.
Remove from the heat.
Melt the butter in another pan
Stir in the flour and cook on a low heat for 2 mins.
Stir in the chocolate milk, return to the heat and bring to the boil.
Leave to cool, you can do the above steps in advance if you have a dinner party planned.
Beat in the egg yolks slowly.
Whisk the egg whites until they are stiff.
Whisk in the sugar.
Take one spoon of the egg whites and stir into the chocolate mix to loosen it.
Then carefully fold in the rest.
Pour into your teacups and bake for 25mins. 
They should be firm on top and gooey in the middle.
Dust with icing sugar and serve immediately.

Choux Pastry Swans

ashley thomas


These Choux Pastry Swans look really spectacular when put together and I promise they are really easy to do. The hardest part is making the Choux pastry. It's all about being quick when adding the flour and sugar. Putting them together can be a bit fiddly but really has the wow factor for a dinner party. This recipes makes 6 beautiful swans.

You'll need...
For the Choux Pastry...
60g strong white flour
1tsp caster sugar
150ml water
50g butter
2 large eggs, beaten

For the Filling...
150ml double cream

For the Butterscotch sauce...
50g butter
50g Muscovado sugar
50g golden syrup
2tsp lemon juice
75ml double cream

To make...
Preheat the oven to 180oC.
Make the choux pastry first. Sift the flour and sugar together into a bowl.
Put the water and butter into a pan and simmer over a medium heat until the butter has melted, bring to the boil, when it's bubbling add the flour and sugar. Stir quickly and continuously until the mixture forms a dough.
Add the eggs a bit at a time mixing well each time. The mixture should be quite wet, smooth and glossy.
Make the swan bodies by piping the mixture into a cupcake tray, pipe in a circle into a round ball. Save some of the mixture for the swan necks.
Bake the swan bodies in the oven for 20 mins or until golden.
Allow to cool on a wire rack whilst you make you swan necks.
Pipe S-shapes onto a baking tray covered with baking paper.
Bake for 10 mins, or until they are golden. Allow to cool.

Whip the double cream in a bowl with an electric whisk until the consistency changes. It should be very thick and firm. Put in the fridge until you put the swans together.

Chop the top 1/3 off each body and cut the top in half to form the wings.
Spoon the cream into the bottom half of the swan and push the two wings into the cream to form a V-shape. Insert the S-shaped necks into one end of the cream and your swan is formed.

Serve on a saucer of butterscotch sauce.
Make the sauce by melting the butter, sugar and syrup together.
Take of the heat and add the lemon juice then the cream. Allow to cool then pour onto a little saucer and top with you spectacular swans.





Victorian Pound Cake

ashley thomas
This recipe is a Victorian fruit cake recipe from Mary Berry's Baking Bible.
Back in the olden days it was unbelievably made twice the size!
It's called pound cake as the ingredients to make it were measured in pound quantities, hence the name.
In Mary's version it's half pound measurements which makes for a smaller more manageable cake.



You'll need...
8oz light Muscovado sugar
8oz self-raising flour
8oz raisins
8oz sultanas
8oz butter, softened
4 large eggs, beaten
4oz glacé cherry halves
1 tsp mixed spice
1 or 2 tbsp brandy

To make...
Pre-heat the oven to 150oC
Grease a 20cm round cake tin and line the base with baking paper
Sift the flour, sugar and spice into a large mixing bowl.
Add the dried fruit mixed well then add all the other ingredients.
Turn out into the cake tin and level the surface.
Bake for 2-2½ hours, cover with baking paper half way to stop the cake becoming too brown.
Test the middle with a skewer to see if it is cooked all the way through.
Leave to cool for 30 mins then turn out onto a wire rack.


Frangipane & Plum Tarts

ashley thomas

These tarts are really delicious. The recipe is from a really lovely cook book called The Vintage Tea Party Year. You could easily make these in advancec and put it all together when your ready to serve them.


You'll need...

For the Pastry...
200g plain flour
20g caster sugar
100g butter, cubed
1 egg, beaten

For the filling...
50g unsalted butter
50g muscovado sugar
50g ground almonds
½ egg, beaten
½ tsp almond extract
4 British plums

To Make...
Make the pastry first as it needs to chill in the fridge for 30 mins before you use it.
Sift the flour & sugar into a bowl. Add the butter and rub into the lour with your fingertips until it looks like fine breadcrumbs.
Add the egg and 2 tbsp of cold water. Mix together into a dough. Cover with cling-film and chill.
Make the filling in the meantime, mix together the sugar and butter.
Add the almonds, egg and almond extract.

Preheat the oven to 180oC
Roll out the pastry on a floured surface.
Line six 8/9cm tart tins with the cut, cutting off the excess.
Bake for 15mins. Then allow to cool.
Spoon in the Frangipane filling into the cooked pastry, filling about half way.
Smooth into the corners.
Slice the plums and add to the top of the tarts.
Bake for 15 mins.
Really yummy hot or cold.



Baked Blueberry Cheesecake

ashley thomas
This week on The Great British Bake Off is Dessert week. We've made a Baked Blueberry Cheesecake here at AT HQ. This dessert is quick to make but takes a while in the oven. It can be made in advance as it tastes better chilled we think. The topping can get a little messy at the end so it's best to use a glass worktop saver for easier cleaning up.

 

You'll Need...
125g digestive biscuits
125g gingernuts
90g butter
550g cream cheese
125g caster sugar
2 tsp lemons juice
seeds from 1 vanilla pod
200g crème fraiche
100g Natural yogurt
3 eggs

For the topping...
2 punnets of blueberries
2 tsp cornflour
3 tbsp water
50g caster sugar

To Make...
Crush the biscuits.
Melt the butter and stir into the biscuits crumbs.
Press the mixture into a 20cm loose bottomed cake in.
Beat the cheese, sugar, lemon and seeds together.
Mix in crème fraiche, yogurt and eggs until smooth.
Pour filling over the base, smooth the top.
Bake at 160oC for 50mins or until it is set
Leave to cool completely.
Meanwhile mix the topping ingredients together in a saucepan and Heat gently until the sugar dissolves and the sauce thickens.
Leave to cool, then spoon over the cheesecake. (Can get very messy!)
Put in the fridge to set overnight.


Miniature Bagels

Bagels
Week three of The Great British Bake Off is Bread Week.
There is nothing better than the taste of homemade bread. I've never made bagels before so I thought I'd try them myself and do a miniature version. This would be great for little get togethers if you're doing a homemade spread. Honestly they were really easy to make, just a lot of waiting around for the dough to rise. So I recommend to do them over an evening when you're free to tend to them.
They turned out really well and look very sweet once filled with lots of yummy toppings.
I've put together a Roast Beef, Stilton & Grape.
A cream cheese, Smoked salmon, Fresh Dill.
And a Ham, Brie & Apple.


You'll need...

For the dough...
1 Cup water, tepid
4 tbsp butter, melted and cooled
1 tbsp caster sugar
1 tsp salt
3 cups strong white flour
1 ½ tsp yeast

You'll also need...
25g caster sugar
yolk of one egg
1 tsbp water

For the fillings...
Roast Beef slices, Stilton & Grape
Cream cheese, Smoked salmon, Fresh Dill
Ham, Brie & Apple slice

To Make...
Make your dough by mixing the above ingredients for the dough.
Knead together for 5-10 minutes
Place the dough in a bowl and cover with cling film, leave to rise in a warm place for about 30-40mins or until it has doubled in size. The dough should spring back when you poke it.

Divide into 16 pieces. Shape into sausage shapes.
Join each piece together at the ends and pinch together them gently.
Place the circles on a oiled baking tray and cover.
Leave to prove for 20 mins

Preheat the oven to 200oC
Bring a large saucepan of water to boil and the sugar and stir.
Place 2/3 bagels into the water for 45 seconds, turning half way.
Lift each bagel out of the water and drain.
Return to the baking tray and repeat with all the bagels.
Beat the egg and water together and brush onto each bagel before baking fir 20mins or until golden brown. Leave to cool on a wire rack.
Cut the bagels in half and top with your chosen fillings.


Orange & Walnut Florentines

Bake along
Week two of The Great British Bake Off is Biscuit Week.
I love biscuits! I thought I'd attempt a Florentine as they are more of a special occassion biscuit and worth the extra effort of making yourself.
They were really easy to bake, the chocolate coating at the end can get a little messy though!

You'll need...
45g butter
125ml single cream
125g caster sugar
100g walnut pieces
Zest of 1 Orange
50g plain flour

To make...
Preheat the oven to 160oC
Put the butter, sugar & cream into a saucepan and bring to the boil.
Remove immediately and stir in the nuts, zest & flour
Leave to cool

Scoop a headed teaspoon of the mixture onto lining baking trays, leave about 3cm between each one.
Bake for 20mins, until golden at the edges.
Using a bain-marie melt the chocolate and spread on to the back of each biscuit.

Banana & Walnut Cake

Bake along
Bake off is back on our tellies this week! I'll be baking along every week in my kitchen with a humble recipe which everyone can easily try at home. This week is "Cake" week so we've made a lovely Banana & Walnut Cake Loaf at Ashley Thomas HQ. This cake is perfect to watch the first episode with, teamed with a cup of tea of course. It's not too sweet, lovely and sticky in the middle, oh and it's super easy to make!


You'll need...

For the cake...
50g Unsalted butter
250g self-raising flour
225g caster sugar
50g desiccated coconut
65g walnuts, finely chopped
1tsp bicarbonate of soda
435g can crushed pineapple, drained
2 large ripe bananas, mashed
2 eggs, beaten
150ml vegetable oil

For the icing... 
50g softened butter
200g mascarpone cheese
400g icing sugar
1tsp lemon zest
dried banana chips


To make...
Preheat the oven to 180oC
Grease a loaf tin and line with baking paper
Mix together the flour, caster sugar, coconut, walnuts and bicarbonate of soda in a large mixing bowl.
Then mix the pineapple, egg and banana and oil
Add to the flour and mix well.
Pour the mixture into the loaf tin and bake for about 1 hour.
Leave to cool for 5 mins and then transfer to a wire rack to cool completely.
In the meantime make your icing. beat together the cheese and butter.
Add the icing sugar a bit at a time until the consistency is smooth and not too runny.
Then add the lemon zest.
Top the cake with the icing and decorate with banana chips.



Baklava

Bake along

You'll need...
125g butter, melted
200g walnuts
1 teaspoon ground cinnamon
1 packet filo pastry
100g caster sugar
100ml water
6 tablespoons Greek honey
1 piece of lemon peel

To make...
Turn the oven to 180oC. Grease a small baking dish.
Chop the nuts and mix with cinnamon. Put to one side.
Unroll filo pastry. Cut the pastry to fit the baking dish.
Take two sheets of filo and put into the dish, butter the top. Add another two sheets, repeat until you have 8 sheets layered. Sprinkle 3 tablespoons of nut mixture on top of the pastry.
Then start layering, layer two sheets of filo, butter, nuts until you reach the top of your dish.
The top layer should be thicker (8 sheets)
Using a sharp knife, cut into diamond shapes all the way to the bottom of the dish.
Bake for about 40 minutes until baklava is golden and crisp.

Boil sugar and water until sugar is dissolved. Add honey and lemon peel. Simmer for 15 minutes then remove from heat and allow to cool. Remove lemon peel.

Remove the baklava from oven and spoon over the sauce.






Cinnamon Sugared Doughnuts

baking
This doughnut recipe is easier than you'd think, best served fresh. This makes 16 yummy doughnuts.


You'll need...
450g plain flour
2 tsp fast action yeast
25g butter, cubed
75g caster sugar
2 ggs, beaten
6 tbsp milk, room temperture
6 tbsp water, room temperture
vegetable oil
Jam, any flavour

For the sugar coating...
100g caster sugar
2 tsp cinnamon

To make...
Put the flour into a mixing bowl and stir in the yeast.
Rub in the butter with your fingertips, until it looks like breadcrumbs.
Pour in the milk, water and eggs and mix into a dough
Turn out onto a floured surface and knead for 5 mins
Return to the bowl and cover with oiled clingfilm.
Leave for an hour and a half in a warm room.
The dough should double in size.

Knead the dough once more for a minute and divide into 16 pieces.
Roll into balls and place on a greased and floured baking tray.
Flatten each ball and add a teaspoon of jam to the centre.
Gather the edges over the jam and pinch together to seal.
Cover with your clingfilm and leave to rise again.

Heat 2cm of oil in a large wok or deep frying pan to a medium heat.
Fry a few doughnuts at a time, turning them once, for 5 mins or until golden brown.
Lift out with a slotted spoon and leave to cool.

Mix the sugar and cinnamon together in a bowl and turn each doughnut in the mixture, until well coated.


"Time for Tea" notebook, £7.50
Folklore, handpainted plate, £6.50
Set of cake tins, £22



Tunisian Briks

Bake along


These little savoury pasties are quite tricky to fold but once you get the hang of it they are great fun to make. Nice for lunch or picnics. Fantastic served with minty yoghurt and tomato salsa.

You'll need...

For the filling...
A tin of tuna in spring water, drained
(Or for a veggie alternative use 100g crumbed feta cheese)
100g frozen chopped spinach, thawed
5 spring onions, sliced
3tbsp fresh parsley, chopped
3tbsp fresh mint, chopped
2 carrots, grated
115g cooked rice,
1 egg, beaten
lemon zest

12 sheets of filo pastry
3tbsp olive oil
2 tsp sesame seeds

Preheat the oven to 190oC
Mix together all the ingredients for the filling and season to taste
Take one sheet of filo pastry flat brush with oil and then lay another ontop.
Cut lengthways to make to strips
Spoon the filing on the end of one strip
Fold a bottom corner of pastry over the filing to the other side, then turn over the opposite way, continue to fold over down the length of the strip to make a triangular pasty.
Seal the end with a little oil, repeat with the second strip
Repeat this process (this recipe makes 12)
Place or a baking tray, brush with oil and sprinkle with sesame seeds
Bake for 15-20 mins

Swiss Wild Strawberry & Walnut Cake

Bake along
This week on The British Bake Off the contestants are making European cakes. I've made a classic Swiss Wild Strawberry & Walnut Cake. This super light sponge is a little tricky to make, the mixture needs lots of air and best made with an electric whisk. My first attempt ended up more like a pancake as I didn't whisk it enough! Traditionally made with wild strawberries, but of course they are out of season now so I've just used shop brought ones and some wild strawberry leaves and flowers from my garden.


You'll need...
3 large eggs, separated
100g caster sugar
75g self-raising flour
50g chopped walnuts

For the filling...
300ml whipping cream
300g strawberries

To make...
Pre-heat the oven to 180oC
Grease a 20cm cake tin and line the bottom with baking paper
Put the egg whites into a mixing bowl and whisk with an electric whisk until stiff and forms peaks when you remove the whisk. Slowly add the sugar whisking as you go.
Then add each egg yolk one by one, again whisking as you go.
Whisk well for a few minutes and then slowly sift in the flour, stirring with a knife as you sift each section. Stir in the walnuts and turn into the cake tin.

Bake for 40mins until well risen and golden brown. 
Leave to cool for 5 mins and turn out onto a wire rack.

Once completely cool, cut into two sections horizontally. Whip up your cream until it is stiff. Add dollop to top of the first section and spread out until covered, then add some sliced strawberries. Add the top section, spoon on your left over whipped cream into the centre and decorate with strawberries, dust with icing sugar before serving.



Similar Cake Stand £22.50, Debenhams.com
Twit Twoo Wallpaper £95, ashleythomas.com
Country Cake slice £12, Debenhams.com

Buttermilk Pie

Bake along
Simply classic America pie, fantastic for pie beginners as this recipe is really easy to make.
Best served with ice cream or fresh fruit.

You'll need...
For the pastry…
125g/4oz plain flour
55g butter, cubed
2-3 tablespoons of cold water

For the filling…
110g butter, softened
150g sugar
5 eggs
240ml buttermilk
1teaspoon vanilla extract
2 tablespoons plain flour
1 lemon, juice and zest



To make…
First make the pastry, put the flour in a mixing bowl and add the butter. Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Using a knife, stir in just enough of the cold water to bind the dough together. Wrap the dough in clingfilm and chill for 10-15 minutes before using.

Roll out the dough on a floured glass worktop saver until around 5mm thick.
Using the dough line a 20cm pie dish. Trim the edges and prick the base lightly with a fork, chill for 30mins

Preheat the oven to 230oC
Mix the butter and sugar together until creamy, beat in the eggs one at a time.
Add all the other ingredients and pour into the chilled pastry
Bake for 10mins then turn the oven down to 190oC and bake for a further 35mins


Scalloped Pie Dish, £16
Folklore Dessert Plate, £6.50
Strawberry Clip Jar, £6
Cake slice, £12

Teacup Lemon Souffles

Bake along

This recipe makes 8 individual, hot lemon souffle puddings. They are a light sponge on top with a sharp lemon sauce underneath. You can bake them in ramekins or try baking them in a vintage teacup for a quirky touch.

You'll need...
 75g butter, room temperture
250g caster sugar
3 large eggs, seperated
75g self-raising flour
2 lemons
450ml milk
8 teacups
A large roasting tray

To make...
Pre-heat the oven to 200oC and grease your teacups with a little butter
Mix the butter and sugar together until smooth, beat in the egg yolks and then the flour.
Grate the lemon rind into the mixture and then half the lemons and squeeze in the juice.
Add the milk and mix well until the ingredients are combined.

Whisk the egg whites separately until it can form soft peaks.
Carefully fold in the egg whites with a large metal spoon.

Pour the mixture into your teacups and place into the roasting tray.
Boil the kettle and pour in the water into the tray to surround the teacups half way up with hot water.
Bake for 20 mins until they are just turning golden brown on top.

Olive & Goats Cheese Bread

Bake along


You'll need...
For the dough...
250ml of water (room temperature)
3 cup of strong white bread flour
2 tablespoon skimmed milk powder
1 teaspoon salt
4 teaspoons sugar
4 tablespoons olive oil
3 teaspoons fast action yeast

For the flavoring...
1/2 cup of green olives, chopped into quarters
75g Goats cheese, chopped roughly

Make your dough by mixing the above ingredients for the dough.
Knead together for 5 minutes
Place the dough in a clean bowl and cover with cling film, leave to rise in a warm place for about 30-40mins or until it has doubled in size. The dough should spring back when you poke it.

Knead the bread again for 2mins, then add the olives and goats cheese into the dough fold over until they are mixed throughout

Then leave it to prove, in a bread tin for 45mins and cover will a piece of oiled cling film.

Preheat the oven to 200oC
Bake for 30mins or until golden.
Transfer to a wire rack and leave to cool for 10 mins.

Chocolate Orange Cookies

Bake along
This week is biscuit week on The Great British Bake Off. I'm obsessed with biscuits but have only made them a handful of times, I forget how easy peasy they are! Here's a recipe for delicious Chocolate Orange Cookies which are gorgeously gooey in the middle.


You'll need...
100g softened butter
75g caster sugar
50g muscovado sugar
1/2 teaspoon vanilla extract
1 large beaten egg
150g self-raising flour
100g orange chocolate, roughly chopped

To make...
Pre-heat the oven to 190oC and lightly grease a baking tray
Put the butter and sugars into a mixing bowl and beat together until completely blended.
Mix the egg and vanilla extract together and then add to the mixing bowl slowly mixing well as you add it.
Mix in the flour thoroughly and then mix through chocolate
Spoon heaped teaspoons into the baking tray allowing plenty of room as the cookies will flatten as spread in the oven.
Bake for 10 mins or until the cookies are golden brown at the edges.
Lift off the tray and leave to cool on a wire rack

Mojitio Fairy Cakes

Bake along

 

The Great British Bake off is back on the telly! I'll be doing a bake along with the show as I did last year and attempt to make something each week in the same category. I'll be posting photos of what I've made and the recipe too so you can try it at home too. This week the category was miniture cakes, so I've made mojitio fairy cakes inspired by my favourite cocktail.

You'll need...

Cupcake cases
100g Softened butter
100g caster sugar
100g self raising flour
2 large eggs, beaten
1 teaspoon baking powder

For the icing...

200g icing sugar
1 tablespoon white rum
Juice of 1 lime
Fresh Mint leaves

To make...

Pre-heat the oven to 180oC
Place twelve cupcake cases into a muffin tray
Put all the ingredients into a large bowl and mix until smooth
Spoon the mixture into the cases and fill 3/4 full
Bake for 15-20mins until they have risen and are golden brown (do not open the oven early as they will sink in the middle)
Leave to cool on a wire rack for 10 mins
Meanwhile make your icing, sift the icing sugar into a bowl and gradually add the rum and lime juice until you have a smooth, fairly stiff icing.
Spoon over the top of your cakes and decorate with mint leaves

Red onion & goats cheese canapés

baking

These delicious bite size tarts are best served warm, fantastic excuse to have some friends over for a catch up and nibbles!

You'll need...
For the cheese pastry
75g butter
200g plain flour
50g mature cheddar
Dried cayenne pepper

For the filling
25g butter
600g red onions, thinly sliced
6 tablespoons balsamic vinegar
Dried sage
125g goats cheese

To Make...
Make your pastry, Pour the flour into a large bowl and rub in the butter until it looks like breadcrumbs
Grate the cheese into the mixture, add a sprinkle of cayenne pepper
Make into a dough, add a splash of cold water if it is too dry
Put into clingfilm and into the fridge for 30mins
Roll out until it is quite thin into baking paper and cut out circles using a pastry cutter
(I managed to get 30 circles out of it)
Grease a cupcake tray and push the circles into the tray, shape them as you go
Bake for 20 mins at 180oC
Leave to cool on a wire rack

Make the filling, Melt the butter in a large pan and add onions
Add the balsamic vinegar and sage to the pan and stir well
Season well and leave to simmer for 30 mins
Allow to cool

Make your canapés, spoon in some of the onion mixture into the tarts and put them on a lining baking tray.
Roll up a spoonful of goats cheese into a ball and flatten into a disc shape, add to the top of the tarts
Bake them again for 15mins at 180c
Serve straight from the oven and add a sprinkle of cayenne pepper for an extra kick


Carrot Cake

baking
 

8oz self raising flour
5oz muscovado sugar
2 teaspoons baking powder
1 carrot
1 banana
2 large eggs
150ml sunflower oil
2oz walnut halves

For the topping
2oz butter
4oz icing sugar
6oz soft cheese
Walnut halves to decorate

To make...
Sift the flour, sugar and baking powder into a large mixing bowl
Grate the carrot into the bowl and mix throughly
Mash the banana and beat into the mixture
Beat the eggs and add to the bowl along with sunflower oil, mix together really well until smooth
Break up the walnut halves into the bowl and stir well
Turn into a greased 20cm cake tin and level the surface
Pre-heat the oven to 180oc
Bake for 55 mins
Leave to cool, meanwhile make the topping

Warm the butter in a microwave for 30seconds until half melted
Sift in the icing sugar and add the soft cheese, mix together until smooth
Leave in the fridge to chill for 15 mins
Once cooled spread over the cake and decorate with walnut halves

Coffee Eclairs

baking
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.