Cof­fee eclairs

Dalby Herald - - LIFE -

MAKES: 16 In­gre­di­ents 60g but­ter 185ml (3⁄4 cup) wa­ter 115g (3⁄4 cup) plain flour, sifted 3 eggs, lightly whisked 200g dark choco­late, melted 500ml (2 cups) thick­ened cream 2 tbs pure ic­ing su­gar 2 tsp in­stant cof­fee gran­ules 2 tsp boil­ing wa­ter 1 tbs Bai­leys Cof­fee Ir­ish Cream liqueur Method Pre­heat oven to 200C. Line two bak­ing trays with non-stick bak­ing pa­per. Stir but­ter and wa­ter in a saucepan over medium heat un­til but­ter melts and the mix­ture just comes to the boil. Re­move from heat. Add the flour. Beat with a wooden spoon. Place pan over medium heat. Stir un­til mix­ture comes away from the side of the pan. Set aside to cool. Trans­fer mix­ture to a small bowl. Use an elec­tric beater to beat in 1 ta­ble­spoon of egg at a time, beat­ing well after each ad­di­tion, un­til mix­ture is thick and glossy. Spoon the mix­ture into a pip­ing bag fit­ted with a 1.5cm-wide plain noz­zle. Pipe mix­ture into 11cm logs onto pre­pared trays, al­low­ing room for spread­ing. Lightly sprin­kle the trays with wa­ter. Bake for 20 min­utes. Re­duce oven tem­per­a­ture to 160C. Bake for a fur­ther 30 min­utes or un­til puffed and golden. Turn oven off and leave eclairs in oven, with the door slightly ajar, to dry out. Re­move from oven and set aside to cool com­pletely. Spread the top of the eclairs with the melted choco­late. Set aside to set. Mean­while, beat the cream and ic­ing su­gar in a bowl un­til firm peaks form. Stir the cof­fee gran­ules and boil­ing wa­ter in a bowl un­til the cof­fee dis­solves. Fold the cof­fee mix­ture and Bai­leys into the cream mix­ture un­til com­bined. Spoon into a pip­ing bag. Cut eclairs in half hor­i­zon­tally (don't cut all the way through). Fill with cof­fee cream. Recipe by Ker­rie Ray Photo by Steve Brown

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