Food & Drink The Leg of Mutton & Cauliflower 48 The Street, Ashtead, KT21 1AZ 01372 277200 mail@legashtead.co.uk www.legashtead.co.uk
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Coffee Cream Eclairs
Makes 10, Ready in 1 hour, plus cooling
Ingredients: • 50g unsalted butter • 65g plain flour • 2 medium eggs, beaten • 300ml double cream • 1 tsp vanilla extract • 100g icing sugar • 1 tbsp cold strong black coffee To dampen the baking sheet just sprinkle about ½ tsp of cold water over it – this will create extra steam in the hot oven which will help the choux pastry to rise.
1. Preheat the oven to 220°C, 200°C fan, Gas 7. Place the butter and 150ml water into pan and heat gently until the butter melts. Bring the mixture to a rolling boil then quickly tip in the flour and a large pinch of salt and beat with a wooden spoon until the mixture forms a smooth ball that comes away from the sides of the pan. Cool for 2-3 minutes. 2. Gradually add the beaten eggs, beating well after each addition, until the mixture is firm and glossy. You may not need to add all the beaten egg. 3. Spoon the mixture into a large disposable piping bag fitted with a large plain nozzle and pipe 10 x 9cm lengths of the pastry onto a large dampened baking sheet. 4. Bake in the preheated oven for 15-20 minutes until the pastry is risen, golden and crisp. Pierce each éclair with the tip of a knife to allow the steam to escape and bake for a further 5 minutes. Transfer to a wire rack and leave to cool completely. 5. Halve each cold éclair. Whip the cream and vanilla extract together in a bowl until softly peaking and drop spoonfuls into the bottom halves of the eclairs. 6. Sift the icing sugar into a bowl and beat in the coffee to make a smooth icing. Gently dip the top half of each éclair in the icing. Carefully sandwich the éclairs back together.
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