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Coffee eclairs
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Prep Time:
40 minutes
Cook Time:
60 minutes
Total Time:
100 minutes
Create irresistible nostalgia-inducing pastries that delight all your senses.
Ingredients:
  • 185ml (3/4 cup) water
  • 115g (3/4 cup) plain flour, sifted
  • 3 eggs, lightly whisked
  • 200g dark chocolate, melted
  • 500ml (2 cups) thickened cream
  • 24.00 gm pure icing sugar
  • 2 tsp instant coffee granules
  • 10.00 gm boiling water
  • 20.00 ml Coffee Irish Cream liqueur
Instructions:
  • 1. Preheat the oven to 200°C and line 2 baking trays with non-stick baking paper. 2. In a saucepan over medium heat, combine butter and water until the butter melts and the mixture just starts to boil. Remove from heat, then quickly stir in the flour with a wooden spoon. 3. Return the pan to medium heat and stir until the mixture pulls away from the sides of the pan. 4. Set the mixture aside to cool.
  • Move mixture into a small bowl. Gradually incorporate 1 tablespoon of egg at a time using an electric beater, making sure to beat well after each addition, until the mixture reaches a thick and glossy consistency.
  • Transfer the mixture into a piping bag with a 1.5cm-wide plain nozzle. Pipe 11cm logs onto prepared trays, leaving space for spreading. Sprinkle trays lightly with water. Bake at the current temperature for 20 minutes. Lower the oven temperature to 160°C and bake for an additional 30 minutes until puffed and golden. Switch off the oven, crack the door open slightly, and let the eclairs sit in the oven to dry out. Take them out and let them cool completely.
  • Spread the melted chocolate over the tops of the eclairs and allow them to set.
  • Whip the cream and icing sugar together until stiff peaks form. Dissolve the coffee granules in boiling water. Gently fold the coffee mixture and Baileys into the whipped cream until well combined. Transfer the mixture into a piping bag.
  • Slice the eclairs horizontally without slicing all the way through. Fill them with delicious coffee cream.

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