Little Coffee Éclairs

Stour Puddings isn't complete without some mini éclairs, both coffee and chocolate - just the length of a finger, they are eaten in two delicious bites!   Choux pastry is really not difficult to make - frankly, if I can make it, so can you.  The most important thing when making it is not to use too much liquid - the roux (uncooked mixture) should be stiff, not floppy.  Please note that the recipe quantities below are precise, and need to be followed.   Don’t allow the water to boil much, but, equally, it does need to boil as the heat causes the starch in the flour to expand. 

Coffee Éclairs

Coffee Éclairs

3 ¾ oz/105g plain flour sieved twice with a pinch of salt

3oz/85g butter, cut into cubes

7 ½ fl oz/210ml water

3 small eggs

½ pint/10fl oz double cream

2oz/55g (approx., possibly more) icing sugar

Coffee essence

Put the sieved flour into a small bowl and have ready.  In a medium saucepan put the water and butter.  When the butter has melted, bring the water to the boil, take the pan off the heat and immediately pour in all the flour.  Beat the mixture with a wooden spoon until it leaves the sides of the pan and is smooth.   This is the roux. 

Let the roux cool slightly, then tip it into a Kenwood or Kitchen-Aid mixer.  Beat up the eggs and add in small quantities, beating on a low speed.  (No mixer? use a strong arm!).   The roux should be smooth and shiny, and hold its shape.  It isn’t necessary to use all the eggs if you think that the last drop will make the roux too soft. 

Heat the oven to 180 deg C and cover two baking sheets with parchment.  Using a ½” pipe, pipe mini éclairs, about the length of your little finger, not putting them too close together on the baking sheet.  With a damp finger, push in the ends (or you get little tails). 

Bake for about 15-20 minutes until they are well risen and starting to go brown.  Slit each one at the side, and then put back into a cooler oven for another 5 minutes so that they can dry out.  Cool on a baking rack.   This makes about 30, depending on size.

Cream and Coffee Icing 

Whip approx ½ pint cream and pipe it into each éclair through the opening at the side.   Put the icing sugar into a small bowl, add a tsp of water, and then enough coffee essence (or a dessertspoon of very strong coffee) and mix until the icing is stiff enough to be plastered on each little éclair.   This is a bit imprecise, sorry!  To get a shiny finish, use a round bladed knife or small palette knife, and dip it in a mug of very hot water every now and again.