Éclairs according to family recipe

Ingredients for 1 servings:

• 500 ml water
• 125 g margarine
• 250 g flour
• 1 pinch of salt
• 1 pinch(s) of sugar
• ½ pack of baking powder
• 6 eggs
• 500 ml water
• 80 g margarine
• 5 tbsp sugar
• 1 pinch of salt
• 2 packets of vanilla pudding powder
• 1 packet of vanilla sugar
• 250 g butter
• 50 g coconut oil
• 50 g baking cocoa
• 250 g powdered sugar
• ½ cup of strong, freshly brewed coffee

Instructions

Working time approx. 4 hours; Rest time approx. 3 hours; Cooking/baking time approx. 45 minutes; Total time approx. 7 hours 45 minutes

with delicious coffee icing and buttercream, makes approx. 40 pieces.

For the choux pastry, bring the water and margarine to a boil along with a pinch of sugar and a pinch of salt. Remove from the heat, gradually sift in the flour and baking powder, and stir with a wooden spoon (!) until the mixture comes together and is difficult to stir. Return the heat to the heat until a layer of flour forms on the bottom of the pan. Let the dough cool in a bowl and soak the pan immediately, otherwise the layer of flour will be difficult to remove. Once the dough has cooled slightly, stir again and add the eggs one at a time, mixing them into the mixture. Now fill the choux pastry into a piping bag fitted with a star-shaped nozzle and pipe approximately 10cm long strips onto a baking sheet (lined with baking paper). Bake in a preheated oven at 180°C (top/bottom heat) for about 45 minutes. Tip: If you tap the base, if it sounds hollow, it’s ready. For the buttercream, bring 350ml of water and the margarine to a boil. You can also use milk, although this is not recommended in hot summer temperatures. If using milk, omit the margarine. Dissolve the pudding powder and sugar in the remaining water. When the water boils, stir in the mixed pudding powder and let it boil for at least one minute, stirring constantly. Let the pudding cool, but do not refrigerate it; at most, use a water bath with ice water to cool it faster. Beat the cooled pudding with a mixer until smooth, then mix in the vanilla sugar and softened butter. For the coffee glaze, heat the coconut oil over medium heat (do not boil). Add the powdered sugar and cocoa and stir, then add about 1/2 cup of strong, freshly brewed coffee. The glaze should not be too thin; it will be thick and a bit difficult to spread. When the éclairs have cooled, cut them open. If they are hollow inside, they are done. Fill with buttercream (best done with a piping bag). Only then apply the glaze, unless you are filling the éclairs with cream, in which case glaze before filling.