These are the ultimate treat for coffee lovers. Be sure to cook your éclairs until they are golden and crisp to avoid soggy pastry.
PREPARATION TIME: 1 HR 20 MINS COOKING TIME: 30 MINS
BEST SERVED ON THE DAY OF BAKING
© 2019 Alison Thompson / Tuttle Publishing · Reproduced with permission.
Make the Choux Pastry and the Vanilla Custard.
Preheat the oven to 360°F (180°C). Line two baking sheets with parchment baking paper.
Place the Choux Pastry into a piping bag fitted with a 5⁄8 in (15 mm) plain nozzle. Pipe 16 éclairs, each 4 in (10 cm) long, onto the prepared sheets.
Brush the éclairs with the egg wash and bake for 25–30 minutes, until golden and crisp. Transfer to a wire rack to cool.
Combine the water and sugar in a small saucepan over low heat, stirring to dissolve the sugar. Add the coffee granules and stir to dissolve. Set aside to cool.
Place the Vanilla Custard in a bowl and whisk in half the coffee syrup. Transfer the custard to a clean piping bag fitted with a 1⁄4 in (5 mm) plain nozzle. Pierce the center of the bottom of each éclair with the nozzle and fill with the custard.
Sift the icing sugar into a bowl and add the melted butter. Stir in the remaining coffee syrup a teaspoon at a time until a thick icing forms (add a little warm water if needed).
Spread the top of each éclair with the coffee icing and drizzle with the melted chocolate, then leave to set for 15 min- utes. Keep refrigerated if not serving immediately.