- Making time 40 minutes
- Preparation time 15 minutes
- 150ml of water
- 50g butter
- 65g plain flour, sifted
- 2 eggs, beaten
- Half teaspoon vanilla essence
For the filling:
- 250 ml double cream
- Two tablespoons icing sugar
- Four tablespoons whisky and coffee cream liqueur
For the topping:
- 25g butter
- 100g plain dark chocolate in pieces
- One tablespoon icing sugar
- 2-3 teaspoons milk
Loss is nothing else but change, and change is nature’s delight.
– Marcus Aurelius
- Heat the water and butter gently in a saucepan until melted, bring to boil and the flour and beat until it forms a smooth ball that leaves the sides of the pan almost clean, leave to cool for 10 minutes.
- Gradually mix in the eggs and vanilla until thick and creamy. Spoon the choux mixture into a large nylon piping bag fitted with a 1 cm plain piping tube and pipe 7.5 cm diameter circles on a greased baking sheet.
- Bake in a preheated oven, 2000C, set timer for 15 minutes until well risen, make a slit in the side of each éclair for the steam to escape then return to the turned-off oven for 5 minutes, allow to cool.
- Whip the cream to soft swirls then gradually whisk in the icing sugar and liqueur, slit each éclair lengthways and spoon or pipe in the cream.
- Make the chocolate topping, heat the butter, chocolate and icing sugar together gently until just melted, stir in the milk then spoon over the top of éclair; Best ate on the same day made.