Coffee Éclairs

An éclair is a finger long baked pastry shell made from piped choux paste filled with a soft sweet or savoury paste and decorated on top. Coffee éclairs are sold in most European pastry shops especially in France.

Ingredients

Choux pasty (recipe)

Coffee icing or fondant

Coffee mousse

Method

Preheat oven to 200ºC. Make a choux paste and put in a piping bag with a star nozzle. Pipe mixture onto lightly greased baking trays and bake in the oven for approx 20 minutes. Allow cooling before glazing the top with coffee icing. Cut an opening lengthwise from top to halfway down in the éclair and fill with coffee mousse.

Note: Instead of coffee mousse mix cold espresso with whipped cream and some icing sugar, maybe blend in some chopped walnuts.