Mini Coffee Eclairs

1. 1

   Preheat the oven to 400u00b0F. Lightly grease 2 baking pans.

2. 2

   To make choux pastry, combine butter, sugar, salt and 1 cup water in a medium saucepan. Bring to a boil on medium heat. Stir in flour. Cook, stirring constantly, until pastry comes away from sides of pan.

3. 3

   Transfer to a large bowl and cool slightly. Beat with an electric mixer on low speed. Add eggs, one at a time, beating well after each addition, until mixture is shiny and smooth. Spoon into a pastry bag fitted with a plain 1/3 inch tip. Pipe 3 inch-long, 3/4 inch-wide eclairs onto prepared pans, leaving space between for spreading.

4. 4

   Bake for 20 mins. Reduce oven temperature to 375u00b0F and bake for 10 mins, until golden brown and crisp. Cool on a wire rack.

5. 5

   For the glaze, place powdered sugar in a small heatproof bowl. Gradually add enough coffee to moisten, stirring until smooth. Place bowl over a pan of simmering water on low heat. Stir for 3 mins, until glaze is glossy and smooth. Add more coffee, if needed.

6. 6

   Split eclairs and fill with whipped cream. Spoon glaze over top and stand for 5-10 mins, until glaze sets.

No additional tips available.