Coffee Eclairs
Source of Recipe
The Roast And Post Coffee Company
List of Ingredients
butter for greasing
1 quantity choux pastry (recipe at end)
1 egg, beaten
300 ml (� pint) whipping cream
ground cinnamon for sprinkling
Ingredients for Icing
1 tspn instant coffee granules
15 g (� oz) butter
2 tbspn water
90g (3 oz icing sugar)
Recipe
Lightly butter a baking tray and sprinkle with water. Spoon the choux pastry into a piping bag fitted with a 1cm (� in) plain nozzle. Pipe the pastry into 7cm (3in) lengths, leaving enough space between them to srepad. Brush with the beaten egg.
Bake in a preheated oven for 10 minutes, then reduce the temperature to 190�C (375�F, Gas Mark 5) and bake for a further 20 minutes until golden brown. Split in half and leave to cool on a wire rack.
Whip the cream until stiff. Pipe into the bottom halves of the eclairs and sprinkle the cream with cinnamon.
Make the icing: put the coffee, butter, and measured water into a heatproof bowl over a pan of simmering water. Heat gently until the butter melts. Remove from the heat and beat in the icing sugar. Dip the top half of each �clair into the warm icing, then place on top of the cream. Leave the icing to cool before serving.
Basic choux pastry:
Put 60g (2oz) butter, cut into cubes, into a heavy saucepan with 150ml (� pint) water and heat until the butter melts. Bring to a boil.
Remove from the heat and add 75g (2 � oz) sifted plain flour and a pinch of salt, if preferred. Stir vigorously until the mixture forms a soft ball.
Leave to cool slightly, then gradually add 2 lightly beaten eggs, beating well between each addition, to form a smooth, shiny paste.
Makes 8
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