Coffee éclairs

Coffee éclairs

By
From
Sweet
Serves
12-14

Éclairs are a great thing to have in your repertoire – and with my recipe in the Basics chapter, they couldn’t be easier. When the times comes to fill them with cream, the trick is that rather than slicing the éclairs open or putting holes in the base, you fill them from the top. This way, the coffee icing seals in the filling, so that when you bite into an éclair, the cream doesn’t shoot out of the other end.

Ingredients

Quantity Ingredient
1 quantity Choux pastry éclairs
butter, for greasing

For the vanilla cream

Quantity Ingredient
1.2 litres double cream
2 vanilla pods, split and seeds removed

For the coffee icing

Quantity Ingredient
350g fondant icing sugar
3 tablespoons water
2 tablespoons camp coffee essence

Method

  1. Prepare and bake the choux éclairs as described.
  2. Turn the oven up to 220°C and grease a baking tray.
  3. For the vanilla cream, pour the cream into a large bowl, add the vanilla seeds and whip to soft peaks.
  4. To make the coffee icing, sift the icing sugar into a large bowl, add the water and coffee essence and whisk together.
  5. Using the tip of a sharp knife, pierce a hole in the rounded end of each éclair. Place the éclairs on their sides and return to the oven for a further 5 minutes so that they become dry and crisp. Remove from the oven and cool on a wire rack.
  6. To serve, transfer the vanilla cream to a piping bag fitted with a 6mm plain nozzle. Pipe the cream into the éclairs through the hole. Dip them into the icing to cover the top evenly. Leave on the wire rack until the icing is set.
Tags:
James Martin
Saturday Kitchen
desserts
puddings
sweet
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