Classic Coffee Eclairs Recipe




 Choux pastry10 Ounce (275 Gram)
For filling
 Double cream5 Fluid Ounce, stiffly whipped (150 Milliliter)
 Castor sugar30 Milliliter (2 Tablespoon)
 Milk30 Milliliter (2 Tablespoon)
For icing
 Icing sugar9 Ounce, sifted (250 Gram)
 Strong black coffee45 Milliliter (3 Tablespoon)

Nutrition Facts

Serving size: Complete recipe

Calories 2459 Calories from Fat 1080

% Daily Value*

Total Fat 120 g184.8%

Saturated Fat 19.3 g96.6%

Trans Fat 0 g

Cholesterol 235.5 mg78.5%

Sodium 462.5 mg19.3%

Total Carbohydrates 337 g112.3%

Dietary Fiber 1.7 g6.8%

Sugars 285.4 g

Protein 16 g32.4%

Vitamin A 0.6% Vitamin C

Calcium 6.9% Iron 0.33%

*Based on a 2000 Calorie diet


Spoon the pastry dough into a piping bag with a plain tube nozzle.
Pipe, in 5 cm./ 2 in.
lengths, on to well-greased baking sheets.
Put into the oven preheated to fairly hot (200°C/400°F or Gas Mark 6) and bake for 10 minutes.
Reduce the oven temperature to moderate (180°C/350°F or Gas Mark 4) and continue to bake for 20 to 25 minutes, or until the eclairs are puffed up and golden brown.
Make a slit in the side of each eclair and, using a teaspoon, carefully scoop out any soft dough from inside.
Return to the oven for 5 minutes to dry out.
Cool on a wire rack.
To make the filling, beat all the ingredients together until the mixture is very thick.
Slice the eclairs in half, lengthways, and fill generously with the filling.
To make the icing, mix together the icing sugar and coffee.
Dip the tops of the eclairs in the icing, or spread it with a knife.