Mini coffee eclairs

By Suzanne Gibbs

Serving size: Serves 10 or more
Cuisine type: French, Modern Australian, Western European
Cooking time: More than 1 hour
Special options: Low Carb, Nut free, Vegetarian
Course: Dessert, Finger food, Snacks
Favourite flavours: Cakes/baking, Easy recipes, Saucy

INGREDIENTS

125g unsalted butter, cubed
1 teaspoon caster sugar
1 cup (150g) plain flour, sifted
5 eggs
whipped cream, to serve

Coffee glacé icing:
1 cup (160g) icing sugar, sifted
1-2 tablespoons strong black coffee

METHOD

1. Preheat oven to 200°C or 180°C fan. Lightly grease two baking trays.

2. To make choux pastry, combine butter, sugar and ½ teaspoon salt with 1 cup water in a medium saucepan. Bring to boil on medium heat. Stir in flour. Cook, stirring constantly, until pastry comes away from sides of pan.

3. Transfer to a large bowl and cool slightly. Beat with an electric mixer on low speed. Add eggs, one at a time, beating well after each addition, until mixture is shiny and smooth.

4. Using a pastry bag and a plain 1cm nozzle, pipe 8cm-long, 2cm-wide eclairs onto prepared trays, leaving space between for spreading. Bake for 20 minutes. Reduce heat to 190°C or 170°C fan and bake for another 10 minutes, until golden brown and crisp. Cool on a wire rack.

5. To make coffee glacé icing, place icing sugar in a small heatproof bowl. Gradually add enough coffee to moisten, stirring until smooth. Place bowl over a pan of simmering water on low heat. Stir for 3 minutes, until icing is glossy and smooth. Add more coffee, if needed.

6. Split eclairs and fill with whipped cream. Spoon icing over top and stand for 5-10 minutes, until icing sets. Serve.