Mocha Éclairs Recipe |
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You will need :- ¼ pint water 2 oz. butter 2½ oz. plain flour pinch salt 2 eggs For the filling and icing:- ¼ pint double dairy cream 1-2 oz. castor sugar few drops vanilla essence 2 oz. plain chocolate 2 tablespoons water 1 teaspoon instant coffee powder 5 oz. icing sugar, sieved
Preparation Time:- 20 minutes
Cooking Time:- 25-35 minutes
Oven Setting :- 400ºF; Gas Mark 6
Put water and butter into a saucepan and bring slowly to the boil. Remove from heat and beat in flour, sieved with salt, to form a ball which leaves the sides of the pan clean. If necessary, return to a gentle heat. Allow mixture to cool to blood heat, then beat in eggs one at a time.
Put pastry into a piping bag with ½ inch plain nozzle and pipe 14 3 inch lengths on greased baking trays. Bake in a moderately hot oven for 25-35 minutes or until crisp and golden. Remove carefully from trays and cool on rack.
Lightly whip cream and add sugar and vanilla essence. Make a slit down the side of each éclair and fill with cream. Melt chocolate in a basin over a pan of hot water. Remove from heat and beat in water, then coffee powder and gradually beat in icing sugar. Spread on top of éclairs with a palette knife and allow to set.
Quick Tip
For a dessert, fill small choux pastry buns with spoonfuls of double dairy cream or ice cream, make a chocolate sauce and pour over buns.
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