Weekend Herald - Canvas
Coffee Cream Eclairs
Ready in 1 hour Makes 8
Choux pastry (see p.28)
COFFEE CREAM FILLING
1¼ cups cream
4 Tbsp coffee liqueur, such as Kahlua
or Tia Maria
2 tsp instant coffee powder
2 Tbsp boiling water
2 cups icing sugar
1 tsp vanilla extract
½ cup chopped unsalted pistachio nuts,
Preheat oven to 200C fanbake and line an oven tray with baking paper. Prepare the choux pastry according to the recipe, up to the point where you are ready to shape it.
To shape the eclairs, fit a large piping bag with a 2cm nozzle and pipe the choux mixture on to the baking paper in 8 sausage shapes, each about 12cm long. If you don’t have a piping bag, use a teaspoon.
Bake until puffed and golden (about 20 minutes). Remove from oven and reduce oven temperature to 150C. Pierce a hole in the side of each eclair and return to oven for 5 minutes to dry out (this ensures they won’t collapse and go soft). Remove from oven and cool.
To make the filling, whip the cream until it forms soft peaks then stir in the coffee liqueur. Cut the eclair shells in half with a serrated knife and gently spoon the ANNABEL SAYS: Cooked profiteroles and eclairs freeze well. If they soften, pop them into a 180C oven for 5 minutes to dry and crisp. flavoured cream inside.
To make the icing, stir the instant coffee into the boiling water to dissolve. Sift the icing sugar into a medium bowl, add the coffee mixture and vanilla and stir until smooth. Glide the icing on to the eclairs using a knife that has been dipped in warm water. Garnish with chopped pistachio nuts.