Makes about 32
For the choux pastry:
85g unsalted butter
¼ tsp salt
125g plain flour
4 large eggs, lightly beaten
For the coconut cream filling:
2 x 400g tins of coconut milk, refrigerated overnight
150g icing sugar
½ tsp pure vanilla extract
For the chocolate glaze:
120g dark chocolate
20g butter, softened
1 tsp cocoa powder
15ml coffee liqueur
- Preheat the oven to 220˚C/200˚C fan/gas mark 7. Line two baking trays with parchment paper.
- Heat the water, butter and salt in a small pan over a medium heat until just boiling. Turn the heat to low and gradually add the flour, stirring constantly. Continue stirring for 1-2 minutes, breaking up lumps, until the mixture resembles mashed potatoes and separates from the sides of the pan.
- Transfer to a large bowl and allow to cool thoroughly.
- When cool, add the eggs gradually, mixing until well blended. When ready, the batter should have the consistency of a thick, shiny custard.
- Fill a piping bag with the batter. Onto each baking tray, pipe 16 é They should measure about 6cm in length and be spaced about 3cm apart.
- Bake for 10 minutes until puffed and lightly golden. Reduce the heat to 190˚C/170˚C/gas mark 5 and bake for 20-25 minutes longer until golden brown. Remove and place on a wire rack to cool completely before filling; do not place in the fridge as they may collapse.
- In the meantime, make the filling. Scoop only the solids from the tins of the coconut milk and place in a bowl with the icing sugar and vanilla. Beat with an electric mixer for 2-3 minutes until smooth and creamy. Refrigerate until needed.
- Use a skewer to puncture two small openings on the bottom of each éclair, spaced 3cm apart. Fill a piping bag with a small round tip with the coconut cream filling.
- Pipe the filling into the pastries, first through one opening and then the other Wipe away any excess cream. Refrigerate until ready to glaze.
- To make the glaze, melt the chocolate in a bowl set over a pan of simmering water. Transfer to a bowl and add the butter. Stir until the butter is melted.
- In a separate bowl, whisk together the cocoa and coffee liqueur. Stir this into the chocolate and butter mixture. Allow cool until the mixture has thickened and is of spreadable consistency.
- Use a pastry brush to brush each éclair with the glaze. Keep in the fridge until ready to serve.
Per serving: 122kcals, 8g fat (5.8g saturated), 11.1g carbs, 7.3g sugars, 1.9g protein, 0.6g fibre, 0.052g sodium
Don’t discard the leftover liquid coconut milk; add to a smoothie, soup or curry for an extra boost of nutrients.