Coffee Éclairs

As a survivor of the 2009 first-ever Zumbo croquembouche challenge on MasterChef Australia, I did suffer some post-choux trauma. Only last year did I endeavour to overcome my choux phobia. Funnily enough, it turns out that making 16 slightly crooked éclairs in your own time is a cinch when compared to 100 profiteroles that you then have to turn into a tower of amazingness using digits that have been incinerated by molten sugar within a horribly misconceived time frame. PS These are really yummy.

MAKES ABOUT 16 ÉCLAIRS

CHOUX PASTRY

75 g (2½ oz) butter

185 ml (6 fl oz/¾ cup) water

¹/₈ teaspoon salt

110 g (3¾ oz/¾ cup) plain (all-purpose) flour

3 eggs

COFFEE GLAZE

1–2 tablespoons instant coffee granules

2 tablespoons hot water

125–185 g (4½–6½ oz/1–1½ cups) icing (confectioners’) sugar, sifted

BITS & PIECES

1½ quantities Crème Chantilly, whisked to medium peaks (see here)

40 g (1½ oz) dark chocolate melts (buttons) OR chopped dark chocolate

METHOD

Preheat the oven to 220°C (425°F) fan-forced.

Combine the butter, water and salt in a medium non-stick saucepan over medium heat, and wait until the butter has just melted – you don’t want the mixture to boil. Add the flour, and keep cooking, stirring continuously with a wooden spoon, until the mixture leaves the side of the saucepan and gathers into a ball. Add the eggs, one at a time, beating until smooth before adding the next.

Using a piping bag fitted with a 1 cm (½ inch) round nozzle, pipe straight 12 cm (4½ inch) lines of the choux pastry onto a baking tray lined with baking paper, leaving a 4 cm (1½ inch) space between each éclair (you will end up with about 16 éclairs).

Bake for 30 minutes until the éclairs are puffed and golden. To let the steam out, immediately slice each éclair partially lengthways, leaving half attached for ease of handling later. Cool completely before assembling.

Transfer the Crème Chantilly to a piping bag fitted with a 1 cm (½ inch) nozzle. Open an éclair and pipe along the length of one half, then close to sandwich together. Repeat until all éclairs are filled.

To make the coffee glaze, dissolve the coffee in the hot water, then whisk in the icing sugar until smooth and thick. Dip the top of each éclair into the icing, wiping away any excess with your finger.

Melt the chocolate in a small heatproof bowl in 30-second bursts in the microwave or over a double boiler. Stir until smooth, then transfer to a piping bag. Line up the filled éclairs alongside one another, then snip a tiny 1 mm (¹/₂₄ inch) hole off the tip of the piping bag. Run a thin zigzag of chocolate over the glaze. Serve immediately.