- Basic choux pastry:
- ½ cup (125g) butter
- 1⅕ cups (300ml) water
- 1 cup (150g) cake flour, sifted
- 4 eggs, lightly whisked
- 2 cups (500ml) milk
- 2 tsp (10ml) instant coffee
- 4 tsp (20ml) butter
- 3 eggs
- ½ cup (125g) sugar
- ¼ cup (40g) flour, sifted
- ¾ cup (90g) icing sugar
- 2 Tbsp (30ml) strong coffee
- Preheat oven to 200°C.
- Line a baking tray with baking paper.
- Place butter and water in a saucepan over a high heat and melt butter.
- Bring to the boil before removing from heat and adding flour.
- Stir, using a wooden spoon, until the dough is smooth and comes away from the sides of the pan.
- Cool mixture down to room temperature for 5-10 minutes – don’t let it get cold.
- Add whisked eggs a little at a time, beating vigorously, until the dough is glossy and drips lazily from the spoon.
- Spoon dough into a piping bag fitted with a 2cm round nozzle and pipe 30 8cm-long rolls onto baking trays.
- Bake for 10 minutes.
- Reduce temperature to 180°C and bake for another 20 minutes, until golden and crisp.
- Remove and prick the bottom of each éclair with a toothpick.
- Turn oven off, leaving the door ajar, and return éclairs to cool and crisp further. (If not filling immediately, cool and store in an airtight container.)
- For the crème pâtissière, heat milk, coffee and butter together in a pot.
- Beat eggs and sugar together in a bowl until sugar has dissolved.
- Add flour and mix until well-combined.
- Slowly add ⅓ of the heated milk mixture to the egg mixture while stirring.
- Return mixture to pot and cook for 5-8 minutes, until thickened and flour is cooked.
- Spoon custard into a piping bag fitted with a star nozzle. Set aside to cool completely.
- Whisk ingredients for coffee glaze together.
- Slice éclairs in half using a sharp bread knife.
- Pipe a line of custard onto the bottom half of the éclairs.
- Dip top halves of remaining éclairs in coffee glaze and place on top of custard halves, sandwiching closed.
- Serve immediately.