Coffee Eclairs

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

Pinch salt

3 medium free-range eggs, beaten



  1. 1. Preheat the oven to 200C.
  2. 2. Place the water, sugar and butter into a large saucepan. Heat gently until the butter has melted.
  3. 3. Add the flour and stir briskly until you have a smooth paste then remove from the heat.
  4. 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. 5. Beat in the eggs, a little at a time, until the mixture is smooth and glossy and has a soft dropping consistency.
  6. 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. 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.


Éclair filling

500ml whipped cream with vanilla and sugar mixed with 2 tablespoons of ground coffee.

Éclair icing

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.