Coffee eclairs

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.