Eclairs au café

In a saucepan, bring 125 ml of water to the boil with the butter and a pinch of salt. Remove the pan from the heat and add the flour in one go while stirring. Keep stirring until a dough ball is created and heat for 1 minute on a low setting. Transfer the dough into a bowl and allow to cool.

Preheat the oven to 200 ° C. Beat the eggs one by one with a mixer through the dough. Add the next egg only when the previous whole has been absorbed by the mass.

Fill the piping bag with serrated nozzle and spray elongated puffs with a little gap on the baking tray. Bake the puffs in the oven in about 20 minutes until golden brown. Do not open the oven during baking, otherwise the puffs will collapse. Take them out of the oven and let cool on a grid.

For the filling, beat the whipped cream with the sugar and transfer into the piping bag with a smooth nozzle. Insert a small hole in the eclairs with the nozzle and spray in the whipped cream. Leave covered in the refrigerator.

Stir the powdered sugar with the coffee powder and 1 tablespoon water into a liquid glaze. Pour the glaze over the eclairs and leave to stiffen.