Coffee Eclairs with Espresso & Toasted Hazelnut Cream

There is a little shop in South Kensington that sells perfect éclairs that are beautiful. The shop looks more like a jewellery shop than a patisserie one! Inspired by these I decided on this simple yet delectable éclair, perfect for an afternoon tea. Bread flour is ‘thirstier’ than regular flour, so if you use a mixture in choux pastry you can add more eggs, which give the éclairs a lovely rise and golden crust.