220°C, 425°F, Gas Mark 7
Makes 8

Ingredients

Lightly butter a baking tray and sprinkle with water. Spoon the choux pastry into a piping bag fitted with a 1cm (½ in) plain nozzle. Pipe the pastry into 7cm (3in) lengths, leaving enough space between them to srepad. Brush with the beaten egg.

Bake in a preheated oven for 10 minutes, then reduce the temperature to 190³C (375°F, Gas Mark 5) and bake for a further 20 minutes until golden brown. Split in half and leave to cool on a wire rack.

Whip the cream until stiff. Pipe into the bottom halves of the eclairs and sprinkle the cream with cinnamon.

Make the icing: put the coffee, butter, and measured water into a heatproof bowl over a pan of simmering water. Heat gently until the butter melts. Remove from the heat and beat in the icing sugar. Dip the top half of each éclair into the warm icing, then place on top of the cream. Leave the icing to cool before serving.

Basic choux pastry:
Put 60g (2oz) butter, cut into cubes, into a heavy saucepan with 150ml (¼ pint) water and heat until the butter melts. Bring to a boil.

Remove from the heat and add 75g (2 ½ oz) sifted plain flour and a pinch of salt, if preferred. Stir vigorously until the mixture forms a soft ball.

Leave to cool slightly, then gradually add 2 lightly beaten eggs, beating well between each addition, to form a smooth, shiny paste.