Coffee Éclairs

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• Step 1

  Make the Choux Pastry and the Vanilla Custard.

• Step 2

  Preheat the oven to 360°F (180°C). Line two baking sheets with parchment baking paper.

• Step 3

  Place the Choux Pastry into a piping bag fitted with a 5⁄8 in (15 mm) plain nozzle. Pipe 16 éclairs, each 4 in (10 cm) long, onto the prepared sheets.

• Step 4

  Brush the éclairs with the egg wash and bake for 25–30 minutes, until golden and crisp. Transfer to a wire rack to cool.

• Step 5

  Combine the water and sugar in a small saucepan over low heat, stirring to dissolve the sugar. Add the coffee granules and stir to dissolve. Set aside to cool.

• Step 6

  Place the Vanilla Custard in a bowl and whisk in half the coffee syrup. Transfer the custard to a clean piping bag fitted with a 1⁄4 in (5 mm) plain nozzle. Pierce the center of the bottom of each éclair with the nozzle and fill with the custard.

• Step 7

  Sift the icing sugar into a bowl and add the melted butter. Stir in the remaining coffee syrup a teaspoon at a time until a thick icing forms (add a little warm water if needed).

• Step 8

  Spread the top of each éclair with the coffee icing and drizzle with the melted chocolate, then leave to set for 15 min- utes. Keep refrigerated if not serving immediately.

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