Coffee Cream Filled Eclairs

Eclairs Filled With Coffee Cream

Makes ± 12 éclairs
For the Choux Pastry:
500 ml water
150 g butter
300 g flour
7 extra large eggs
For the Coffee Cream Filling:
300 ml fresh cream
½ pack (125 g) Huletts Cappuccino Flavoured Icing Sugar
125 g butter
melted chocolate, to coat éclairs
  1. Preheat the oven to 200ºC. Grease and line a large baking tray.
  2. Combine the water and butter in a saucepan and gently heat (do not allow to boil) until the butter has melted.
  3. Add the flour all at once and beat with a wooden spoon over heat until mixture forms a ball and comes away from the sides. Remove from heat and leave to cool slightly.
  4. Using an electric beater add eggs one at a time until mixture becomes smooth and glossy and is of dropping consistency.
  5. Place mixture into a piping bag with a number 12 nozzle and pipe long shapes onto prepared baking tray.
  6. Smooth the ends of the éclairs with a finger dipped in water.
  7. Place in oven and bake for 20 minutes or until golden brown and crisp.
  8. To decorate éclairs, dip the top of the éclairs into the melted chocolate and place on a foil covered wire rack to dry.
  9. Coffee cream filling: Whisk the cream to a stiff peak stage and fold in the Huletts Cappuccino Flavoured Icing Sugar.
  10. Pipe and sandwich the éclairs together with the coffee cream filling.