There is something so elegant and sophisticated about little pastries, as epitomised by these caramel-cream-filled, coffee iced éclairs! The flavours work well together as the caramel balances out the intensity of the coffee.
MAKES ABOUT 30
75ml (23/4fl oz) whole milk
60g (2oz) butter, diced
a pinch of salt
a pinch of sugar
100g (31/2oz) plain flour, sifted
3 free-range eggs, lightly beaten
For the caramel
150g (51/2oz) caster sugar
100ml (31/2fl oz) whipping cream
4 cardamom pods, crushed
25g (1oz) unsalted butter a pinch of sea salt flakes
To decorate
225g (8oz) fondant icing sugar
2 tsp instant coffee granules
75g (23/4oz) chopped dark
chocolate, melted coffee beans (optional)
You will need
a large baking sheet lined with baking parchment
2 disposable piping bags a piping bag fitted with a star nozzle
1Preheat the oven to 180°C/Gas Mark 4.
2Put 75ml (23/4fl oz) water in a medium saucepan with the milk and butter and set over a medium heat. Stir constantly to melt the butter. As soon as the mixture comes to the boil, reduce the heat slightly and, working quickly and keeping the pan over a low heat, stir in the flour and a pinch of salt and sugar. Beat vigorously until smooth and the mixture cleanly leaves the sides of the pan - this will take about 2 minutes.
3Transfer the dough to a stand mixer or mixing bowl (using a handheld electric whisk) and gradually beat in the eggs 1 tbsp at a time. You might not need all of the egg - when the dough is soft and smooth and drops off a spoon leaving a ‘V’ shape behind it is ready. Scoop the dough into the piping bag and pipe 30 éclairs onto the prepared baking sheets, leaving plenty of space between each one.
4Bake on the middle shelves of the oven for 10-15 minutes until well-risen, golden brown and sound hollow in the middle when tapped. Remove from the oven and make a small hole in the side of each bun with a skewer and return to the oven for a further 1 minute to dry out the insides. Leave to cool on a wire rack until cold.
5To make the caramel, tip the sugar into a medium saucepan. Add 1 tbsp water and set the pan over a low-medium heat to dissolve the sugar, without stirring. Continue to cook the syrup until it becomes an amber coloured caramel, swirling the pan to ensure the caramel cooks evenly.
6Meanwhile, heat 50ml (2fl oz) of the cream with the crushed cardamom pods until it just boils, either in a heatproof jug in the microwave or in a small saucepan. Working quickly, slide the caramel off the heat and carefully add the hot cream (the caramel will hiss and bubble). Add the butter and salt, and stir until smooth. Return the pan to a low heat, simmer for 30 seconds, then strain.
7Next, prepare the fondant glaze for decoration. Sift the fondant icing sugar into a bowl. In another small bowl, dissolve the coffee granules in 2 tsp boiling water. Add the coffee to the sugar and, whisking constantly, add enough cold water to make a soft, smooth spreadable glaze. Cover and set aside.
8When you are ready to fill the éclairs, whip the remaining cream until it will hold a soft peak. Fold 2-3 tbsp cream into the reserved caramel to lighten it and then carefully fold in the rest. Spoon into the piping bag. Cut each éclair in half and pipe the caramel cream into the bottom half, then cover with the lid. Using a teaspoon or small off-set palette knife, spread the fondant glaze neatly over the top of each éclair and leave for about 30 minutes to set.
9Drizzle melted chocolate over each éclair, decorate with a coffee bean and serve.