Ingredients
½ cup flour
¼ teaspoon salt
½ teaspoon sugar
¼ teaspoon vanilla
½ cup water or milk
¼ cup butter
2 eggs
For the filling
whipped cream or custard
½ cup espresso coffee
For garnishing
melted dark chocolate and icing sugar
fresh fruit
¼ teaspoon salt
½ teaspoon sugar
¼ teaspoon vanilla
½ cup water or milk
¼ cup butter
2 eggs
For the filling
whipped cream or custard
½ cup espresso coffee
For garnishing
melted dark chocolate and icing sugar
fresh fruit
Method
- Preheat the oven to 220 °C.
- Mix flour, salt, sugar and vanilla.
- In a heavy bottomed saucepan combine water and butter when it come to a boil, remove from heat, add flour mixture all at once, stir constantly using a wooden spoon until well combined.
- Return the mixture back on the stove, continue stirring until it hold together forming a cohesive ball.
- Remove the mixture from the heat and set to cool.
- Transfer the mixture in an electric mixer (or whisk by hand) to cool.
- Add the eggs one at a time with constant beating (make sure the egg is fully incorporated before adding the next one).
- Put the batter in a pastry bag, press to form small balls or fingers, in an oven tin (tap the protruded edges with a wetted finger to avoid burning).
- Bake for 15 minutes then lower down the heat to 160 °C and bake for another 20 minutes or until golden.
- Cool, open the éclair shells with a sharp knife and fill with the whipped coffee cream or custard, garnish with melted chocolate, icing sugar and fresh or dried fruits.
- Mix flour, salt, sugar and vanilla.
- In a heavy bottomed saucepan combine water and butter when it come to a boil, remove from heat, add flour mixture all at once, stir constantly using a wooden spoon until well combined.
- Return the mixture back on the stove, continue stirring until it hold together forming a cohesive ball.
- Remove the mixture from the heat and set to cool.
- Transfer the mixture in an electric mixer (or whisk by hand) to cool.
- Add the eggs one at a time with constant beating (make sure the egg is fully incorporated before adding the next one).
- Put the batter in a pastry bag, press to form small balls or fingers, in an oven tin (tap the protruded edges with a wetted finger to avoid burning).
- Bake for 15 minutes then lower down the heat to 160 °C and bake for another 20 minutes or until golden.
- Cool, open the éclair shells with a sharp knife and fill with the whipped coffee cream or custard, garnish with melted chocolate, icing sugar and fresh or dried fruits.
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