Pastries Dessert Recipes - Mocha Eclairs Recipe

Ingredients

For the choux pastry (paste)

• 65 g/2/3 cup plain (all-purpose) flour

• A pinch of salt

• 50 g/2 oz/1/4 cup hard block margarine

• 150 ml/2/3 cup water

• 2 eggs, beaten

For the filling and topping

• 50 g/2 oz/1/2 cup plain (semi-sweet) chocolate

• 200 g/7 oz/scant 1 cup fromage frais

• 5 ml/1 tsp instant coffee powder or granules

• 15 ml/1 tbsp water

• 100 g/4 oz/2/3 cup icing sugar

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Method:

1. To make the pastry, sift the flour and salt on to a sheet of greaseproof (waxed) paper. Heat the margarine and water in a small saucepan until the fat melts.

2. Bring to the boil. Remove from the heat and add the flour all in one go. Beat with a wooden spoon until the mixture is smooth and leaves the sides of the pan clean.

3. Remove from the heat and allow to cool slightly. Beat in the eggs a little at a time, beating well after each addition, until smooth and glossy but still holding its shape.

4. Spoon into a piping bag fitted with a large plain tube (tip). Pipe strips of the mixture about 13 cm/5 in long, well apart to allow for rising, on to a greased baking (cookie) sheet.

5. Bake in a preheated oven at 200°C/400F/gas mark 6 for about 30 minutes until puffy, crisp and golden.

6. Transfer to a wire rack and make a slit in the side of each to allow steam to escape. Leave to cool.

7. To make the filling, melt the chocolate in a bowl either over a pan of  hot water or briefly in a microwave. Cool slightly, then beat in the fromage frais.

8. Blend the coffee with the water and stir in the sifted icing sugar. Pill the eclairs with the chocolate cheese and place on a serving plate.

9. Spread the icing (frosting) over the tops. Chill until ready to serve and eat within 3 hours.