Coffee Desserts

Coffee Eclairs Recipe | James Martin | Sweet

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Eclairs are a great thing to have in your repertoire – and with this recipe in the Basics chapter, they couldn’t be easier! When the times comes to fill them with cream, the trick is that rather than slicing the eclairs open or putting holes in the base, you fill them from the top. The way, the coffee icing seals in the filling, so that when you bite in an eclair, the cream doesn’t shoot out of the other end.

1 quantity choux pastry eclairs
butter, for greasing

For the vanilla cream:
1.2 litres double cream
2 vanilla pods, split and seeds removed

For the coffee icing:
350g fondant icing sugar
3 tbsp water
2 tbsp Camp coffee essence

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