COOK’S ESSENTIALS – COFFEE PAGES 48-53

Cappuccino éclairs with coffee pastry cream, glacé icing and caramel

MAKES APPROX. 12

For the choux pastry 125G PLAIN flOUR 70g unsalted butter, cut into cubes 3 eggs, beaten

For the pastry cream 3 egg yolks 50g caster sugar 15G PLAIN flOUR 15G CORNflOUR 150ml full fat milk 1tbsp freeze-dried instant coffee 150ml double cream

For the glacé icing 2tbsp freeze-dried instant coffee 2tbsp liquid glucose 350g icing sugar, sifted twice

For the caramel 125g caster sugar 25g butter, cut into small cubes 2tsp coffee grains, dissolved in 4tsp water 2tbsp double cream 1-2tsp Camp coffee essence

To make the choux pastry, preheat the oven to 190C/ 170C F/Gas 5. Sift the flour on to a sheet of baking paper. Put 210ml cold water in a medium saucepan, add the butter and briefly bring to a bubbling boil (it’s important not to let the water evaporate). Remove from the heat and, when the bubbles subside, add the flour, straight off the paper, all at once, and stir vigorously until the mixture is very smooth.

Cool the mixture for 2 minutes. Using a wooden spoon, beat in some of the egg until smooth before adding more. The mixture needs to be firm and keeping its shape before adding more egg, so you may not need all the egg if it gets too loose. Beat the mixture until smooth and glossy.

Dampen 2 baking sheets with cold water (the steam created helps the éclairs rise). Fill a piping bag fitted with a 2cm plain nozzle and pipe approx. 7cm lengths side by side on to the baking sheets.

Bake for 15 minutes, then increase the heat to 200C/

180C F/Gas 6 and bake for a further 15-18 minutes until crisp and golden and they loosen easily off the trays.

Prick the sides with a skewer to release the steam, then put back in the oven for a few minutes.

Remove and leave to cool on a wire rack. When cold, store in an airtight container if not using immediately.

To make the pastry cream, put the yolks and half the sugar in a bowl and stir until pale and smooth. Add the flours and 1tbsp milk and stir