Tiny Coffee Eclairs Recipe for Teatime

I had always admired my good old friend who was good at baking cute tiny pastries and muffins for snack time.

The other day, she had invited me to her place for a teatime snack gathering with our ex-classmates .

One of her pastries which caught my eye was her tiny coffee eclairs which was cute, delicious and I was eyeing on them ever since I sat down for a chat.

I wasn’t interested with the gossips.

Instead, I wanted to know HOW did she make those coffee eclairs that are alike those sold in the bakery shops.

She chuckled and said that it was a PIECE of CAKE.

Of course it was easy for her but not a novice baker like me!

Then she showed me how she baked them on the spot!

I was thrilled because it was a rare sight to see a live demonstration of baking eclairs on the spot!

The preparation process that a little time because you don’t have to mess up the whole kitchen table with flours and essence.

The eclairs batter had to be heat up in the saucepan and quickly sieve in the flour mixture in order to form the small balls.

That is the secret.

You gotta be fast before the batter turns hard.

Pipping the batter depends on the nozzle that you use.

A plain nozzle with pipe 12, 2 inch lengths fit the right size for eclairs.

Don’t use other nozzle just for fancy designs.

As for the cream fillings, remember that you only need to fill up the eclairs when you are ready to serve them.

Otherwise, the eclairs will turn soggy after soaked in the cream for too long.

Bon ape tit

Tiny Coffee Eclairs

Ingredients:

1 oz plain flour
1 tsp baking powder
5 tbsp cold iced water
2 tbsp unsalted butter
1 egg beaten
4fl oz low fa whipping cream
2 tbsp icing sugar
2 tsp coffee powder or essence

Makes 12 eclairs

Method of making:

Preheat the oven to 200C
Sieve the flour, baking powder onto a plate.
Put the water in a saucepan, toss in the butter and gently heat up to melt the butter.
Bring to boil for a few seconds, turn off heat .
Quickly, add in the flour, beat the mixture until it turns into a soft ball.
Cool slightly.
Gradually, beat in the egg into the mixture.
It should turn glossy and thicken.
Get ready a pipping bag.
Spoon the mixture into a pipping bag, fitted with a plain nozzle and pipe 12 onto a dampened baking sheet.
Make 12 eclairs.
Bake for 20min until the eclairs risen, golden brown in color.
Spilt the eclairs open with a sharp knife.
This allows the steam to escape.
Allow them to cool off.
When the eclairs are ready to eat, whip the cream in a chilled bowl until it holds the shape.
Use it to fill up the eclairs.
Blend the icing sugar with coffee powder and a little water to make a icing glace.
Dip the tops of the eclairs into the icing and allow to set.