Mini coffee éclairs

Makes 30 Desserts and puddings

ECLAIRS bluer 9597



  • 125ml milk
  • 100g salted butter
  • 1tsp caster sugar
  • 150g plain flour
  • 4 eggs
  • 150g double cream, to fill

For the icing

  • 15g instant coffee
  • 250g icing sugar


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.

Recipes by Margaret Clancy, photography and prop styling by Angela Dukes
ECLAIRS bluer 9597
Recipes by Margaret Clancy, photography and prop styling by Angela Dukes


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