Mocha Cream Eclairs -

Mocha Cream Eclairs

Ingredients

50 g (2 oz) butter
65 g (2 ½ oz) plain flour, sifted
2 eggs, lightly beaten
150 g (6 oz) icing sugar, sifted
1 tablespoon (15 ml) coffee and chicory essence
284 ml ( ½ pint) double cream
50 g (2 oz) plain chocolate

Details

Makes: 8

Method

1 Put the butter into a saucepan with 142 ml ( ¼ pint) cold water and bring to the boil. Remove from the heat and add the sifted flour, all at once. Beat until smooth and the paste forms a ball. Leave to cool for 2 minutes.

2 Gradually add the eggs, beating well after each addition, until the paste is glossy. Spoon into a piping bag fitted with a large plain nozzle.

3 Pipe 8 x 10 cm (4 inch) lengths of the choux paste on to a large greased baking sheet, spaced well apart. Place in a preheated oven, 220˚C (425˚F), Gas Mark 7, for 12 minutes, until risen and golden. Pierce the bases to allow the steam to escape. Cool on a wire rack.

4 Stir together the icing sugar, coffee essence and enough water to make a smooth icing. Slit each eclair in half and dip the tops in the icing. Leave to set on a wire rack.

5 Whip the cream until soft peaks form and, using a large star nozzle, pipe the cream on to each eclair base. Cover with the iced tops.

6 Melt the chocolate, spoon into a piping bag fitted with a fine nozzle and drizzle over the eclairs. Leave to set.

PREPARATION TIME: 30 MINUTES
COOKING TIME: 12 MINUTES
OVEN TEMPERATURE: 220˚C (425˚F), GAS MARK 7

Related food category:

• Small Cake