Coffee Eclair

[Ingredients]

• 55g unsalted butter

• 150ml cold water

• 65g sifted plain flour

• 2 lightly beaten eggs

• 175g sifted icing sugar

• 1tbsp coffee and chicory essence

• 300ml whipping cream

• 55g plain chocolate

[Steps]

1. Preheat oven 220degC.

2. Place butter in a small saucepan, add water and bring to boil.

3. Remove from heat, transfer to a bowl and add in flour. Beat using a wooden spoon until it forms a ball of smooth paste. Let cool for 2mins.

4. Beat in eggs, one at a time. Continue beating until pastry is smooth and glossy. Spoon mixture into a piping bag fitted with a large plain nozzle.

5. Pipe 8 10cm lengths, well spaced apart on a large baking tray lined with parchment paper. Bake for 12mins until well risen and golden brown. Remove from oven.

6. Poke the base of each eclair with the tip of a knife to let steam escape. Transfer to cooling rack.

7. In a small bowl, combine icing sugar, coffee essence and enough water to make a smooth paste. Beat until smooth.

8. Cut each eclair into half and dip the tops in coffee icing. Transfer to cooling rack to let it set.

9. Whisk cream until smooth peaks form. Spoon cream into a piping bag, fitted with a large star nozzle and pipe cream into the eclair bases. Place the iced eclairs over.

10. Melt the chocolate in a bowl, place over a pan of simmering water. Spoon chocolate into a piping bag, fitted with a small plain nozzle and pipe drizzle patterns over the iced tops.

11. These eclairs can be stored up to 2 days in the fridge, but is best eaten on the day it is made.

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