If you think you couldn’t turn out a batch of professional looking and utterly irresistible eclairs, think again… These are very straightforward and will have you wowing family and friends.


  • For the choux pastry

  • 50g unsalted butter, cut into roughly 1cm dice

  • 1 tsp caster sugar

  • Pinch of salt

  • 150ml water

  • 65g strong white bread flour

  • 2 medium eggs, beaten

  • For the coffee filling

  • 200g mascarpone

  • 1 tbsp icing sugar

  • 3 tbsp cold strong coffee (espresso is ideal)

  • 250ml double cream

  • For the salted caramel icing

  • 150g soft light brown sugar

  • 75g soft, unsalted butter

  • Pinch of salt

  • 50ml whole milk

  • 125g icing sugar, sifted


  • 1.

    Heat your oven to 190°C/gas 5. Line two baking trays with parchment.

  • 2.

    Put the butter, sugar, salt and water for the choux pastry into a large saucepan. Heat gently until the butter has melted then bring to the boil. Immediately remove from the heat and tip in the flour. Beat with a wooden spoon to form a smooth ball of dough that leaves the sides of the pan.

  • 3.

    Now vigorously beat the egg into the hot dough, a little at a time. This takes some elbow grease! As you add the egg, the dough will become stiff and glossy. Stop adding the egg if the dough starts to become loose – but you should use up all or most of it. Spoon the mixture into a piping bag fitted with a 1cm plain nozzle. Pipe 4 sausage shapes, about 12cm long, on each baking tray, leaving plenty of space for spreading.

  • 4.

    Bake for 30 minutes, or until well risen and golden. Remove from the oven and split one side of each éclair to allow the steam to escape. Cool on a wire rack.

  • 5.

    To make the filling, beat the mascarpone until smooth. Beat in the icing sugar and coffee. Whip the cream until it holds soft peaks and fold in. Spoon the mixture into a piping bag fitted with a 1cm plain nozzle and fill each éclair with the mix.

  • 6.

    To make the icing, put the sugar, butter and salt into a small saucepan. Gently heat  until the butter has melted and the mixture is smooth. Add the milk, bring to the boil and boil for 2 minutes, stirring occasionally. Remove from the heat and sift in the icing sugar. Stir until smooth. Spread the icing on the éclairs. You’ll need to work quickly before the icing sets but it can be reheated if it sets before you have finished.

  • 7.

    Serve the éclairs as soon as the icing is set.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 493kj
  • Fat Total 34g
  • Saturated Fat 20g
  • Protein 4g
  • Carbohydrate 43g
  • Sugar 37g
  • Sodium 202mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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