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Eclairs (chocolate and coffee)


Choux pastry

  • 80g butter
  • 120g plain flour
  • 3 eggs
  • 150g water
  • 1/2 tsp sugar
  • A pinch of salt

Crème pâtissière

  • 500g milk 
  • 100g sugar
  • 40g corn flour
  • 2 eggs
  • 50g dark chocolate, broken into pieces
  • 2 tsp coffee extract


  • 2 heaped tbsp of icing (ready made or your own from icing sugar, butter and milk)
  • 1 tsp coffee extract
  • 1 tbsp dark cocoa powder mixed with 1 tsp of hot water to form a paste


  • First, make the crème pâtissière.
  • Bring the milk to the boil.
  • Beat the eggs with the sugar and the corn flour until just mixed.
  • Pour the boiled milk little by little into the egg mixture while whisking.
  • Pour the mixture back into the saucepan and cook on high heat while constantly whisking.
  • When the cream has thickened, take it out of the heat and pour into a bowl and cover it with cling film so that the cling film touches the surface of the cream. This will prevent the cream from forming a skin. Let it cool down at room temperature.
  • To make the choux pastry, put the water, butter, sugar and salt into a saucepan .
  • Cook on medium heat. When it starts simmering, take the saucepan from the heat and pour the flour, a bit at a time, while stiring until the mixture becomes dry.
  • Put back on heat and stir vigorousy for 2 minutes until dough doesn’t stick to the sides.
  • Take the saucepan away from the heat and add 1 egg at a time and stir well.
  • Fill a piping bag (with a wide nozzle) with the choux pastry mixture.
  • Pipe in the mixture in a 7 or 8 cm length on the baking tray lined with baking parchment.
  • Bake for 25 to 30 minutes at 180C. When cooked, open the oven door slightly to dry and cool.
  • While the pastry is cooling down, prepare the chocolate and coffee crème pâtissière.
  • Melt chocolate broken into pieces in a microwave or over a double boiler.
  • Take out half of the crème pâtissière and put it into a second bowl.
  • Add the melted chocolate to one bowl and the coffee extract to the other.
  • For the chocolate icing, mix 1 tbsp of the icing to the chocolate paste.
  • For the coffee icing, mix 1 tsp of coffee extract to 1 tbsp of the icing.
  • When the pastries are cool, cut them in half lengthway.
  • Make the chocolate éclairs by either piping or spooning in the chocolate crème pâtissière in one half and close the pastry. Ice the éclair on the side that is flat with the chocolate icing.
  • Make the coffee éclairs the same way, using the coffee crème pâtissière and the coffee icing.

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