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Name: Coffee Choux Eclairs
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 12 oz White fondant; 1 Bar dark chocolate to stripe; 1 pt Whipping cream; 4 Eggs; 3 tb Coffee essence (3 to 4); 150 g Flour; 100 g Butter; 1/2 pt Water

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INGREDIENTS

12 oz White fondant
1 Bar dark chocolate ; to stripe
1 pt Whipping cream
4 Eggs
3 tb Coffee essence ; (3 to 4)
150 g Flour
100 g Butter
1/2 pt Water

Servings

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.

NOTES

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Coffee Choux Eclairs

12 oz White fondant
1 Bar dark chocolate to stripe
1 pt Whipping cream
4 Eggs
3 tb Coffee essence (3 to 4)
150 g Flour
100 g Butter
1/2 pt Water

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.

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Nutrition

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Serving Size: 1 Serving (1938g)
Recipe Makes: 1

Calories: 5016
Calories from Fat: 2427 (48%)

Amt Per Serving		% DV

	Total Fat 269.7g	360 %
	Saturated Fat 135.2g	676 %
	Monounsaturated Fat 85.1g
	Polyunsanturated Fat 20.3g
Cholesterol 4616.2mg		1420 %
Sodium 2076.5mg		72 %
Potassium 2272.1mg		60 %
Total Carbohydrate 498.3g		147 %
	Dietary Fiber 13.1g	52 %
	Sugars, other 485.2g
Protein 151.5g		216 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5016

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