Name: Éclairs
Yield: Makes 9
Ingredients: 150 ml (5 fl oz) water; 2 tsp espresso; 60 g (2 oz) butter; 1 tsp cocoa powder mixed with a little water and then added to the fondant; 100 g (3½ oz) strong white flour; red food colouring (use a cocktail stick to add a tiny amount to make a delicate pink); 250 ml (8½ fl oz) Crème Pâtissière; 1 tbsp espresso coffee; 20 g (¾ oz) dark or milk chocolate, melted; 2–3 eggs, whisked, plus 1 egg yolk, beaten, for brushing; a pinch of salt; 2 tsp caster sugar; 100 g (3½ oz) fondant icing; ¼ tsp bergamot flavouring; 4 drops of rose water

Preparation info

Makes
9

Difficulty
Easy

Appears in

World's Best Cakes

By Roger Pizey

Published 2013

About

Don’t be afraid of making choux pastry - many people are - it really isn’t hard and your guests will be so impressed (as will you) when you present a selection of these luscious filled treats. The most common éclair is a chocolate one but, of course, they can be filled with any variety of cream or custard fillings, which can be made well in advance. Here I have made a selection of three éclairs - chocolate, coffee, and bergamot and rose.