Ingredients: |
Ingredients: For the Choux pastry:
2/3 cup water
4 Tbsp. butter, plus extra for greasing
3/4 cup all purpose flour, sifted
2 eggs, lightly beaten
For the filling :
1 1/4 cups heavy cream
4 Tbsp. rum
1 Tbsp. confectioner's sugar
For the coffee caramel:
1 cup sugar
1/2 cup water
1 tsp. instant coffee
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Directions: |
Directions:Place the water and butter in a pan and heat gently until the butter melts, then turn up the heat and bring it rapidly to a boil. Immediately add all the flour, remove the pan from the heat, and stir the mixture into a paste that leaves the sides of the pan clean. Do not beat or it will become greasy. Allow to cool slightly for about 15 minutes.
Meanwhile, preheat the oven to 425º. Grease a baking sheet and prepare a piping bag fitted with a plain 3/4 " tube. Gradually beat the eggs into the flour paste and continue beating until it is smooth and glossy. Spoon the paste into the bag and pipe 12 strips of paste on the baking sheet.
Bake for 15 minutes. Reduce the oven temperature to 375º
and cook for an additional 20 - 25 minutes, until the 'eclairs are risen, well browned, and crisp. Transfer to a wire rack, slitting each pastry lengthwise to allow the steam to escape. Leave to cool.
For the filling, whip the cream with the rum and confectioner's sugar. Pipe this into the pastries and return then to the wire rack placing it over a baking sheet. Keep the pastries close together.
For the caramel, place the sugar in a pan and add the water. Heat gently, stirring occasionally, until the sugar has dissolved. Then bring to a boil and boil rapidly, without stirring, until the syrup turns golden. Remove from the heat and stir in the coffee using a metal fork. Immediately drizzle the coffee caramel over the 'eclairs. Leave to set and cool, then use kitchen scissors to snip any drizzles of set caramel between the 'eclairs.
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This recipe for Coffee Caramel 'Eclairs is from