Ingredients
- 60g Butter
- 1/2 cup Water
- 1/2 cup LFGF All-purpose plain flour
- 1 Egg, beaten
- 185g Dark Chocolate
- 2/3 cup Water
- 1 teaspoon instant coffee
- 1/2 cup Sugar
- 1 Tablespoon icing sugar, sifted
- 2-3 drops Vanilla essence
- 3/4 cup Cream, whipped.
Method
- Add butter & water in a saucepan and bring to the boil.
- Add the LFGF All-purpose plain flour all at once and beat until the mixture leaves the sides of the pan.
- Cool slightly, then add the egg a little at a time, beating vigorously.
- Put the mixture into a piping bag fitted with a plain nozzle (the bigger the nozzle the bigger the éclairs will be) then pipe 5cm lengths onto greased baking tray.
- Bake in a moderately hot oven 200-330c for 30 minutes. Do not open the oven door for at least 10 minutes.
- When cold, make an incision down one side and fill with whipped cream.
- Cover with chocolate icing.
- Enjoy!
