Tea Cake Recipes - Coffee Eclairs Recipe

Ingredients

• 1 recipe Choux Pastry

• 1 large egg mixed with 1 tsp water

COFFEE CREAM FILLING:

• 2 1/2 cups/625 ml heavy/double cream

• 1/3 cup/70 g granulated sugar

• 1 tbsp freeze-dried coffee granules

COFFEE FROSTING:

• 1 1/2 cups/225 g confectioners'/icing sugar

• 1 tbsp freeze-dried coffee granules, dissolved in 1 tbsp boiling water

• chocolate-covered coffee beans, to decorate

---

Method:

1. Preheat the oven to 425F°/220°C/gas 7. Line a baking sheet with parchment paper.

2. 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.

3. Brush the egg over the pastry. Bake for 400F/200C/gas 6 and bake for 15 minutes more. Transfer to racks to cool.

4. Using a sharp knife, carefully cut each éclair in half lengthwise.

5. Coffee Cream Filling: Beat the cream, sugar and coffee granules in a large bowl until stiff.

6. Coffee Frosting: Mix the confectioners' sugar and coffee in a small bowl.

7. 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.

8. 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.