Fresh cream jewelled eclairs

Flavoured with coffee, rose and pistachio, these treats taste as good as they look

By Asda Good Living, 27 February 2019

(6 votes)

Each 47g serving contains

of your reference intake.

Typical energy values per 100g: 1515kJ/362kcal.

Preheat the oven to 200C/180C Fan/Gas 6. Line 2 baking trays with baking paper.
In a pan, bring the butter and 150ml cold water to the boil. Remove from the heat.
Add the flour; beat with a wooden spoon until the mixture forms a dough ball that leaves the sides of the pan clean. Cool for 15 mins.
Gradually beat in the eggs to get a stiff dough. Put in a piping bag with a 1cm plain nozzle. Pipe 14 eclairs, each 8cm long, onto the trays.
Bake for 25 mins without opening the oven so the eclairs puff up. Cut a small slit in the side of each to release steam. Bake for 4 mins more. Cool on a rack.
To decorate, put 50g of the icing sugar into a bowl and stir in the coffee extract until it forms a thick paste. Divide the rest of the icing sugar between 2 bowls; add a drop of violet gel to one and green to the other. Add 1-2tsp cold water to each bowl and stir into a paste.
Spread the icing on top of the eclairs; allow to set for5 mins. Sprinkle the coffee icing with gold crunch, the green with pistachios and the violet with rose petals.
Whip the cream and put in a piping bag with a round nozzle. Split the eclairs down one side and pipe in the cream. Serve within 1 hr.