May 09, 2021
"From our Sunday newspaper The Sunday Times."
- Serving Size: 1 (576.6 g)
- Calories 1155.8
- Total Fat - 107.9 g
- Saturated Fat - 65.6 g
- Cholesterol - 505.1 mg
- Sodium - 292.4 mg
- Total Carbohydrate - 30.8 g
- Dietary Fiber - 1.6 g
- Sugars - 7 g
- Protein - 20.7 g
- Calcium - 512.8 mg
- Iron - 2 mg
- Vitamin C - 4 mg
- Thiamin - 0.2 mg
Preheat oven to 200°C and line 2 baking trays with non-stick baking paper.
Stir butter and water in a saucepan over medium heat until butter melts and the mixture just comes to the boil.
Remove from heat and add the flour and beat with a wooden spoon and then place pan over medium heat and stir until mixture comes away from the side of the pan and then set aside to cool.
Transfer mixture to a small bowl and use an electric beater to beat in 1 tablespoon of egg at a time, beating well after each addition, until mixture is thick and glossy.
Spoon the mixture into a piping bag fitted with a 1.5cm-wide plain nozzle and pipe mixture into 11cm logs onto prepared trays, allowing room for spreading and lightly sprinkle the trays with water and bake for 20 minutes.
Reduce oven temperature to 160°C and bake for a further 30 minutes or until puffed and golden and now turn oven off and leave eclairs in oven, with the door slightly ajar, to dry out and then remove from oven and set aside to cool completely.
Spread the top of the eclairs with the melted chocolate and set aside to set.
Meanwhile, beat the cream and icing sugar in a bowl until firm peaks form and stir the coffee granules and boiling water in a bowl until the coffee dissolves and then fold the coffee mixture and Baileys into the cream mixture until combined; spoon into a piping bag.
Cut eclairs in half horizontally (don't cut all the way through) and fill with coffee cream.
NOTE if making for children omit the alcohol.
Tips & Variations
No special items needed.