Chocolate Desserts Recipe - Chocolate and Coffee Éclairs

Ingredients

• 3/4 quantity Choux Pastry (see Choux Pastry recipe)

Cream Filling

• 4 egg yolks

• 1/2 cup (125ml) sugar

• 5 tbsp (75ml) cornstarch

• 3 cups (750m) cocoa powder

• 1 tbsp (15ml) instant coffee

Icing

• 2 cups (500ml) icing sugar

• 5 tbsp (75ml) cocoa powder or melted dark chocolate

• 1 tbsp (15ml) instant coffee

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Method:

1. Preheat oven to 400F (200C).

2. Using a piping bag, pipe the Choux Pastry into 12 equal lengths. Bake for 20 minutes, then cool. To make filling, beat egg yolks, sugar and cornstarch in a saucepan. Heat milk, pour onto egg mixture and stir over heat until it thickens. Cool and divide in half. Flavor one half with cocoa mixed to a paste with a little water, and the other with coffee powder, dissolved in a little boiling water.

3. Mix sifted icing sugar with hot water. Flavor half with cocoa or chocolate and half with coffee powder.

4. Just before serving , carefully split éclair open (without separating halves) and fill one