Eclairs

Make puff pastry dough according the basic recipe.

Preheat the oven to 220°C/425°F (fan oven 200°C/395°F).

Pipe with a piping bag with large opening strips of 8 cm on a greased baking pan. Not too close to each other, the dough will double in size. Bake the eclairs in 20-25 minutes golden (do not open the baking oven before the end of the baking time).

Cut the eclairs open lenghtwise and let cool completely.

Soak for the stuffing the gelatine in a little warm water. Make the (warm) pudding according the instructions on the package and stir the powder coffee in. Add the gelatine when the pudding starts to cool. Let cool in the fridge.

Beat the cream to peaks, fold the pudding into the cream and fill the puffs.

Make a glaze of icing sugar, coffee and hot water and spread the glaze over the eclairs.