About this recipe:Delicious éclairs made with choux pastry and filled with a light coffee cream and glazed with espresso icing.
Makes: 24 eclairs
For the pastry
1 generous pinch salt
150g plain flour
1 pinch baking powder
For the filling
10g gelatine leaves
4 egg yolks
1 heaped tablespoon instant espresso
250ml single cream
For the glaze
instant espresso, to taste
icing sugar, to taste
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Method Prep:1hr15min › Cook:22min › Extra time:30min › Ready in:2hr7min
Preheat oven to 220 C / Gas 7. Line a baking tray with baking parchment. Soak gelatine in a small bowl in cold water and set aside.
For the pastry:
For the pastry, combine the milk, butter and salt in a saucepan and bring to the boil. Remove pan from the heat. Add all of the flour and beat until the mixture becomes smooth. Return to the heat and cook over medium heat for 1 to 2 minutes, stirring constantly until it comes away easily from the sides of the pan. Take off the heat.
Place the pastry into a bowl and mix in 4 eggs, one egg after the other, while whisking vigorously. Beat 1 egg in a small bowl and add just enough to the pastry, so that it runs down the whisk in long, glossy streaks. Let cool and then mix in baking powder.
Fill a piping bag and pipe about 8cm long strips onto the prepared baking tray, leaving 5cm in between each éclair.
Bake for 15 minutes in the preheated oven. Reduce heat to 180 C / Gas 4 and bake for another 5 to 7 minutes
Remove the éclairs from the oven and cut immediately in half with a serrated knife. Place the éclair halves on a rack to cool.
For the filling:
Meanwhile prepare the filling. Bring milk to a boil in a saucepan. In a bowl stir together egg yolk and sugar. Remove the saucepan from the heat and slowly pour in the egg mixture, while whisking vigorously. Return the saucepan to the heat and bring to the simmer, while still stirring. Cook until thickened. Stir in instant espresso. Take off the heat.
Drain gelatine and add to the hot filling mixture, whisking till dissolved. Set aside to cool completely.
Meanwhile whip the cream until stiff and fold into the cooled filling mixture. Fill each éclair with the mixture and put each top half of the éclair back on.
For the glaze:
Dissolve instant espresso in a few teaspoons boiling water. Add enough icing sugar to make a thick but spreadable glaze. Drizzle over éclairs.