Hazelnut mocha éclairs

Method

For the hazelnut mocha éclairs

• Preheat the oven to 220°C (200°C fan bake). Line 2 baking trays with baking paper.
• To make the éclairs, place the water, milk, butter, sugar and salt in a large saucepan and bring to the boil. Remove from the heat, add all the flour at once and stir vigorously to combine.
• Place back over a medium heat for 1–2 minutes, stirring constantly to release the extra moisture.
• Transfer to a large mixing bowl and beat for about 1 minute to cool slightly.
• Add the eggs one at a time, beating well after each addition. Beat until the dough is smooth and forms a thick ribbon when pulled up.
• Transfer to a piping bag fitted with a 13mm round piping tip. Pipe about 18 éclairs, each about 10cm long and 2cm wide, onto the prepared trays, leaving 4cm in between them.
• Bake for 10 minutes. Without opening the oven, reduce the temperature to 160°C (140°C fan bake) and bake for a further 45 minutes or until they are golden brown and sound hollow when you tap the base. Transfer to a wire rack and leave to cool.
• To make the Coffee Cream, dissolve the instant coffee in the boiling water. Cool.
• Whip the cream and icing sugar in a medium bowl until stiff peaks form. Fold in the cooled coffee and half the hazelnuts. Refrigerate until ready to serve.
• When ready to serve, cut the éclairs in half lengthwise and fill with Coffee Cream.
• To make the Chocolate Topping, break the chocolate into a microwave-safe dish, add the oil and microwave for 1 minute. Stir, then microwave in 20-second bursts, stirring between bursts, until melted and smooth.
• Spread the Chocolate Topping over the éclairs and sprinkle with the remaining hazelnuts.