Making profiteroles and éclairs has always fascinated me, such affordable and simple ingredients. They are also reasonably quick to make you just have to be careful with the baking.
Ingredients – Makes approximately 30 small
200ml cold water
4 Teaspoon caster sugar
85g Unsalted butter, plus extra for greasing
115g Plain flour
3 medium free-range eggs, beaten
- 1. Preheat the oven to 200C.
- 2. Place the water, sugar and butter into a large saucepan. Heat gently until the butter has melted.
- 3. Add the flour and stir briskly until you have a smooth paste then remove from the heat.
- 4. Once the mixture comes away from the side of the pan, transfer to a large bowl and leave to cool for 10-15 minutes.
- 5. Beat in the eggs, a little at a time, until the mixture is smooth and glossy and has a soft dropping consistency.
- 6. Lightly grease a large baking sheet. Pipe lines on to the sheet according to the size you require, they rise by about three times the size.
- 7. Bake for 25-30 minutes, or until golden-brown - if the éclairs are too pale or if you remove them to early they will become soggy when cooled.
500ml whipped cream with vanilla and sugar mixed with 2 tablespoons of ground coffee.
Combine espresso with icing sugar to make a thick paste. Go easy on the liquid as you only need a little.
Fill the éclairs with the cream and pipe icing on top of the pastry.