Eclairs

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Ingredients:

dough see basic recipe

1.5 teaspoons gelatine powder

1 tablespoon cold water

250 ml chocolate pudding

2 tablespoons sugar

375 ml milk

1 teaspoon powder coffee

125 ml whipping cream

100 gr icing sugar

1 teaspoon powder coffee

1 tablespoon hot water

extra:

oven

piping bag

Preparation:

© Janneke's Recipe pages - recipes cream puffs, pie and pastry making

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 in the length 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 cover the eclairs with glaze.