INGREDIENTS

INSTRUCTIONS

Chop butter into the water in a pan and bring to the boil to melt the
butter. Sprinkle on all the flour, keep on the heat and mix it
together vigorously. When it forms a ball and comes away clean from
he pan it is ready.
Leave choux pastry for the eclairs to cool for a few minutes. rest for
about 15 minutes. Add eggs gradually and beat to ribbon consistency
(i.e. when it is soft and pipeable).
Put the mixture into piping bags and pipe onto grease proof sheets or
silicone paper (to about 3 inches long). Cook in oven at 200C for
15-20 minutes.
When ready and cooled prepare fondant by heating fondant over a light
heat to blood temperature adding a little water and coffee flavouring
essence to dripping consistency. (It is best done at home with the
pan in boiling water rather than directly on the heat.)
Take cooled eclairs cut in half and pipe whipped cream into the bowl
and put the lid back on top. Decorate the lids by spreading the
flavoured fondant over the top.
Finally melt the chocolate (in a microwave or a pan) and put in
piping bag and pipe stripes over the eclairs.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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