For the choux: 2oz/50g unsalted butter 1/4pt/150ml water 2oz/65g plain flour pinch of salt 2 eggs For the filling and topping: 1/4pt/150ml double cream 4oz/100g icing sugar, sifted 2-4 Tbs. strong black coffee
Instructions
1) First make the choux. Heat butter and water together until butter melts. Add sifted flour and slat together and beat well until mixture leaves the sides of the pan.
2) Remove from heat and beat in eggs until mix turns glossy. Fill a piping bag fitted with a small plain nozzle. Pipe 1in/2.5cm lengths on a greased baking sheet.
3) Place in a pre-heated oven at 375F, 190C for 20 minutes. Then turn down heat to 350F, 180C for another 20 minutes. Cool on a wire rack.
4) Whip cream stiff and fill eclairs. Make the glace icing. Sift icing sugar into bowl and gradually add black coffee until it forms a spreading consistency, and top eclairs with this.
