Coffee cream eclairs
( MAKES 8 )
Cooked profiteroles and eclairs freeze well. If they soften, pop them into a 180˚C oven for 5 minutes to dry and crisp.
Coffee creme filling
- Preheat oven to 200˚C fanbake and line an oven tray with baking paper. Place water and butter in a pot with a pinch of salt and bring to a boil. Add the flour all at once and beat with a wooden spoon over the heat until the mixture comes away from the sides of the pot (about 1 minute).
- Remove from heat and transfer to a cake mixer or large mixing bowl. Leave for 2-3 minutes to cool a little before beating in eggs one at a time (this is best done with an electric beater). The mixture should be sticky and soft enough to drop from a spoon, but not spread out and lose its shape when spooned onto the trays. If it looks too thick add a little more egg.
- To shape the éclairs, fit a large piping bag with a 2cm nozzle and pipe the choux mixture onto the baking paper in 8 sausage shapes, each about 12cm long. If you don’t have a piping bag, use a teaspoon.
- Bake until puffed and golden (about 20 minutes). Remove from oven and reduce oven temperature to 150°C. Pierce a hole in the side of each eclair and return to oven for 5 minutes to dry out (this ensures they won’t collapse and go soft). Remove from oven and cool.
- To make the Coffee Cream Filling, whip the cream until it forms soft peaks then stir in the coffee liqueur. Cut the éclair shells in half with a serrated knife and gently spoon the flavoured cream inside.
- To make the Coffee Icing, stir the instant coffee into the boiling water to dissolve. Sift the icing sugar into a medium bowl, add the coffee mixture and vanilla and stir until smooth. Glide the icing onto the éclairs using a knife that has been dipped in warm water. Garnish with chopped pistachio nuts.
See more of Annabel's French dessert recipes