158 Oven setting: CircoTherm® METHOD For the choux pastry, mix water, salt and butter into a medium saucepan. Place Makes: Approx. 10 on Induction level 6 or medium heat for gas. Once the butter has melted, add the Preparation time: 30 minutes flour and stir continuously for 2–3 minutes to form a ball. Cooking time: 35 minutes Level of difficulty: Medium Remove from the heat and place the mixture in a bowl of an electric mixer. Using a whisk attachment, select medium speed, add the eggs one at a time and mix until the pastry is smooth. Place the 1cm nozzle into the piping bag and fill with INGREDIENTS the choux pastry. FOR CHOUX PASTRY Preheat oven on CircoTherm® to 160°C. 100ml water Splash a little water onto the multipurpose pan and then place baking paper over 1 pinch salt it (the water will help to adhere to the paper to the pan when piping). Pipe the 65g butter choux pastry into 5–8cm long éclairs and then cook for 30–35 minutes. Once 100g flo cooked, remove from oven and use a chopstick to create a hole from one end of ur the éclair to the other (this will help the pastry dry out). 2 large eggs While the éclairs are cooling, make the filling. Place the gelatine leaf in cold FOR COFFEE CREAM water (this will help it to dissolve later). Remove gelatine from the water and 1 sheet gold leaf gelatine (see note) discard water. Add the gelatine to the dissolved coffee or espresso, stir until 1 tsp instant coffee stirred into 20ml boiling dissolved and then place in the fridge to cool. Using an electric mixer, combine water or 1 shot of espresso coffee (30ml) the cream and sugar and whip until stiff peaks orm. Stir in the espresso mixture.f 200ml thickened cream Place a 5mm nozzle in the piping bag then add the cream. Pipe the cream into 30g sugar the éclairs, filling with the cream until it can be seen at the end. FOR ICING To make the icing, combine cooled espresso and icing sugar in a bowl of an 200g icing sugar electric mixer. Mix until there are no lumps. Using a small palette knife, spread 1 tsp instant coffee mixed with 30ml boiling over the top of each éclair and serve. Alternatively, the icing can also be piped on water or 1 shot of espresso coffee (30ml) using a piping bag and nozzle. IN ADDITION NOTE 1 x 1cm piping nozzle This recipe was tested with two sheets of McKenzie’s brand gelatine sheets. 1 x 5mm piping nozzle Unfilled éclairs can be made in 2–3 days in advance, stored in an airtight 2 x piping bags container in the refrigerator. If the éclairs soften, they can be refreshed in the oven on CircoTherm® at 160°C for 5 minutes. THE NEFF AUSTRALIA COOKBOOK DESSERTS