-
Preheat the oven
to 425F°/220°C/gas 7. Line a baking sheet with
parchment paper.
-
Place the pastry
in a pastry bag fitted with a 3/4 inch (2-cm) tip
and pipe ten 4-inch (10-cm) strips of pastry onto
the sheet.
-
Brush the egg
over the pastry. Bake for 400F/200C/gas 6 and bake
for 15 minutes more. Transfer to racks to cool.
-
Using a sharp knife, carefully cut each éclair in
half lengthwise.
-
Coffee Cream
Filling: Beat the cream, sugar and coffee granules
in a large bowl until stiff.
-
Coffee Frosting:
Mix the confectioners' sugar and coffee in a small
bowl.
-
Place the filling in a pastry bag with a
1/4-inch (5-mm) tip and cover the bottom half of
each éclair with 3 tablespoon of filling.
-
Cover with the
top half of the éclair. Spread the top of each
éclair with the frosting. Refrigerate for
15 minutes. Decorate with the coffee beans.