Chocolate & Coffee Éclairs. Combine two rich flavours and enjoy these delicious chocolate and coffee infused morsels.
1 cup plain flour, sifted
300ml thickened cream
½ tsp vanilla extract
1 tbsp pure icing sugar
2 cups pure icing sugar (extra)
1 tbsp cocoa
1 tsp coffee powder
20g butter (extra)
Preheat oven to 220C. Line 2 baking trays with baking paper. Put butter and 1 cup water in a saucepan over medium heat. Stir until butter has melted and mixture comes to the boil. Add flour and quickly beat with a wooden spoon until well combined and mixture comes away from the sides of the pan and forms a ball. Transfer to a food processor and allow to cool.
With the food processor running, add 1 egg at a time, beating well after each addition until well combined. Continue to beat until mixture is thick and glossy. Fit a 1.5 plain nozzle to a piping bag. Spoon mixture into piping bag. Pipe 10cm lengths onto prepared tray, allowing room for spreading. Bake for 15–20 minutes or until éclairs are golden, firm and sound hollow when tapped. Transfer to a wire rack to cool.
When cool enough to handle, split éclairs in half, allowing steam to escape.
Put cream, vanilla and icing sugar in a bowl. Using an electric beater, beat cream until stiff peaks form. Spoon or pipe cream onto base of each éclair and top with remaining half of éclair.
To make icing, divide icing sugar (extra) evenly between 2 small bowls. To one quantity add cocoa and stir until combined. Put butter and 1/3 cup water in a microwave-safe jug. Microwave on high for 20 seconds or until butter is melted and mixture is hot. Add half of water mixture to cocoa mixture. To remaining portion add coffee powder and stir until well combined. Add to remaining icing sugar.
Stir each mixture until a smooth icing forms, adding more hot water until desired consistency is achieved.
Spread éclairs with chocolate and coffee icing and serve.