mocha cream eclairs

To make the choux pastry:

Preheat the oven (electric 230°C / circulated air 210°C). Line two baking sheets with parchment paper.

In a saucepan combine together the butter and water. Bring to a boil until the butter has melted. Lower the temperature and add the flour and salt, stirring vigourously until the dough leaves the side of the pot and forms a ball. Remove the pot from the stove and allow to cool briefly. Add the eggs one at a time, mixing well with each addition. Transfer the choux pastry to a pastry bag (medium sized nozzle) and pipe strips (ca. 1.5cmx4cm) onto the prepared baking sheets. Bake the first tray in the oven for 20 minutes. After 20 minutes reduce the temperature (electric 165°C / circulated air 145°C) and bake for another 10-15 minutes, or until the eclairs have puffed up and when tapped on they sound hollow. Remove the tray from the oven, increase the temperature again and bake the second tray, remembering to reduce the temperature after 20 minutes.

When the eclairs are out of the oven, make a tiny hole with a toothpick to release any steam. Place the eclairs on a wire rack to cool completely.

To make the mocha cream:

Combine the cocoa powder and instant coffee powder with 3-4 tablespoons of whipping cream, and mix until it forms a paste. Now add the rest of the whipping cream and beat until stiff. Gradually add the sugar and cream stabalizer and continue to beat until stiff. Transfer the cream to a pastry bag (equipped with a filling nozzle) and pipe the mocha cream into the cooled eclairs. Alternatively you can slice off the top of the eclairs and fill with the cream, before replacing the top and pressing down gently.

Melt the chocolate in a double boiler. Spread the melted chocolate onto each eclair before sprinkling with the hazelnut brittle. Place eclairs in the refrigerator until ready to be enjoyed!