Prep to Cook: Spatula, piping bag, plain nozzle, round bladed knife, measuring jug, flat baking tray, parchment paper, cooling rack, mixing bowl, bowls, teaspoon, wooden spoon.
Prep: Prepare the choux paste as in the recipe
Pile the paste into a piping bag with plain nozzle.
Piping the correct shape is essential for éclairs.
Eclair tins are not needed, use a flat baking tray lined with parchment paper.
Sift a very light layer of flour over the tray.
Using a ruler draw a line with your finger through the flour
Then another parallel line about 12cm away.
Pipe the choux paste in straight lengths between these lines.
Use a knife dipped into water to cut off the choux paste from the nozzle.
Cook the éclairs in a hot oven
Wait until they rise and are golden before opening the door of the oven
Pierce the sides of each éclair quickly to allow steam to escape
Return to the oven and cook on for a further 15 minutes, reducing the oven temperature slightly.
When the éclairs are crisp and firm remove them and cool on a rack.
Prepare the whipped cream and pile it into a piping bag
Prepare the icing, either coffee glace icing or the chocolate topping
Coffee: Dissolve coffee granules in a tablespoon boiling water and stir into the sieved icing sugar until smooth and coating consistency
Chocolate: Place ingredients in a bowl over a pan of boiling water. Leave to stand and stir well. Add extra cream if need be to make a smooth coating consistency.
Hold the éclairs, insert the piping bag nozzle and fill the centres.
Put the icing into a wide mixing bowl
Dip the éclairs tops into the icing, removing excess icing on the side of the mixing bowl. Leave éclairs on the cooling rack to set.