Recipes+
Ingredients
Method
1.Warm milk, coffee and essence in a saucepan over low heat.
2.Whisk egg yolks and sugar in a heatproof bowl. Whisk in flour, then warm milk mixture. Return to pan; cook, whisking over low heat, for 5 minutes or until custard thickens.
3.Transfer to a heatproof bowl. Cover with plastic food wrap. Chill for 1 hour or until thickened.
4.Preheat oven to 220°C /200°C fan forced. Grease a baking tray.
5.Make Basic Choux Pastry. Spoon into a piping bag fitted with a 1.5cm plain nozzle. Pipe mixture into 12cm logs, 3cm apart, on prepared tray. Bake for 20 minutes or until puffed and golden. Remove from oven; turn off oven. Using a skewer or small knife, pierce bases to release steam. Return to oven; leave for 15 minutes to dry out. Transfer to a wire rack to cool.
6.Cut eclairs in half horizontally. Dip tops into melted chocolate; stand until set. Fill bases with coffee custard. Sandwich with chocolate tops. Serve warm.
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