- 50g (2oz) butter
- 65g (2½oz) plain flour, sifted
- 2 free-range eggs
- 75ml (3fl oz) double cream, whipped
- 2tbsp Baileys mixed with 1tbsp icing sugar
for the icing
- 200g (7oz) icing sugar
- 2tsp cocoa powder
- 1tsp espresso coffee powder
you will need
- piping bag, and 1 baking tray, oiled
Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Put the butter and 150ml (¼pt) cold water into a pan; bring to the boil. Tip in the flour and a pinch of salt; beat with a wooden spoon until the mixture comes away from the sides of the pan. Remove, cool for 2 minutes.
Gradually whisk in the eggs, until smooth. Place into the piping bag; snip off the end to give a hole 1cm (½in) across. Pipe 5cm (2in) lengths onto the tray. Bake for 10 to 12 minutes until golden brown. Remove; make a hole in one end of each with a skewer. Dry out in the oven for 3 minutes. Cool well.
For the icing, divide the sugar between 2 bowls. To one, add cocoa and 1tsp boiling water; the other, coffee and 1tsp boiling water. Mix each until thick, adding a drop of water if needed. Cover the surface with clingfilm until ready to use.
To fill, mix the cream and Baileys and pipe through the skewer hole into the éclairs. Dip the top of the filled éclairs into the icing mixes, and leave to harden before serving.
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