Mini coffee éclairs

Makes 30 Desserts and puddings

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Method

Combine the milk, 125ml water, butter and sugar in a heavybased pan and bring to the boil. Take off the heat for a minute or so, then add the flour. Put back on a wooden spoon until the flour is fully incorporated and the mixture comes away from the sides. Transfer to an electric mixer and beat, adding the eggs, 1 at a time and beating until each is completely incorporated. The mixture should now be shiny, glossy and
just warm.

Preheat the oven to 240C/220C F/Gas 9 and line 2 baking trays with baking paper. Load the choux pastry mix into a piping bag and pipe around 30 log shapes approx. 6-7cm long on to the prepared trays, 1cm apart. Bake for 15-20 minutes until well puffed up and a good tan colour. Set aside to cool completely.

For the icing, mix the coffee with 30ml boiling water, then gradually add the icing sugar until you have a thick, spreadable icing, making sure
it is at room temperature.

Whip the cream until it forms a ribbon when you lift the whisk. Add a little of the icing to the cream if you want to give it a coffee flavour.

Cut the cooled éclairs along the side and pipe in the cream. Dip the tops into the icing and allow to set before serving.