Coffee Éclairs

Ingredients

Pastry:

• 100g Plain Flour
• Pinch Salt
• 75g Butter
• 150ml Water
• 3 Eggs

Filling:

• 2 Eggs Yolks
• 5 tbsp Caster Sugar
• 1 1/2 tbsp Cornflour
• 3 tbsp Double Cream
• 4 tsp Instant Coffee in 200ml Water
• 50g Butter

Topping:

• 100g Chocolate
• 2 tbsp Double Cream

Method

1. For Pastry, Melt Butter in Salt and Water
2. Bring to boil then tip into pan with Flour
3. Beat firmly with wooden spoon until smooth
4. Lightly heat mixture until glossy (2 mins)
5. Allow to cool
6. With electrical whisk beat Eggs into mixture one at a time
7. Pipe the mixture into fingers on a baking sheet and Bake @200C (15 mins)
8. Reduce oven to 180C and continue to bake (15 mins)
9. Allow to cool
10. For Filling, beat together Egg Yolks, Sugar, Cornflour and Cream
11. Gradually beat in Coffee and then bring to boil
12. Remove from heat and stir in Butter
13. Cover with cling film and leave to cool (1 hour)
14. For Topping, in a bowl over a pan of water melt the Chocolate and Cream
15. To assemble, slice the Pastry in half and spoon then filling into the middle
16. Spread the topping over the top

Irish Coffee Cupcakes

Ingredients

• 140g Plain Flour
• 2 Eggs
• 1 tsp Baking Powder
• 1/4 tsp All Spice
• 1/4 tsp Cinnamon
• 160g Butter
• 85g Caster Sugar
• 110ml Coffee
• 6 tbsp Whisky

Icing:

• 1 tsp Vanilla
• 2 tsp Instant Coffee
• 3 tbsp Whisky
• 1115g Icing Sugar
• Coco Powder

Method

1. Mix Flour, Baking Powder, Spices and a pinch of Salt
2. In separate bowl, whisk Butter and Sugar until pale
3. Add Eggs to butter one at a time and continue to whisk
4. Mix Whiskey and Coffee together
5. Incorporate some Egg mixture into Flour, then some Whisky a little at a time until all the mixtures are well combined
6. Spoon into cupcake cases and Bake @180C (25 mins)
7. Mix Icing ingredients together and pour over Cupcakes
8. Serve with a little Coco Powder sprinkled over

Mocha Cake

Ingredients

• 175g Butter
• 175g Caster Sugar
• 3 Eggs
• 175g Self Raising Flour
• 1/4 teaspoon Baking Powder
• 1 teaspoon Instant Coffee (dissolved in water)
• 50g Dark Chocolate

Filling:

• 50g Dark Chocolate
• 1 tablespoon Instant Coffee (dissolved in water)
• 50g Butter
• 100g Icing Sugar

Method

1. Whisk Butter until creamy, then add Sugar until fluffy
2. Gradually add beaten in Eggs
3. Fold in Flour and Baking Powder
4. Then Coffee and grated Chocolate
5. Tip mix into two tins and Bake @180 (25 mins)
6. For Filling, melt Chocolate in bowl over water
7. Allow to cool a little, add Coffee, Butter and Icing Sugar
8. Leave to cool completely
9. Spread filling in middle and over top of cake

Coffee Crème Caramel

Ingredients

• 250ml Milk
• 20g Coffe
• 100ml Whipping Cream
• 3 Eggs
• 3 Egg Yolks
• 60g Caster Sugar

Caramel:

• 120g Caster Sugar

Method

1. For Caramel, dissolve sugar in 2 tablespoons of water and bring to boil
2. Cook until light brown and empty into 6 moulds
3. For Creme, bring Milk and Coffee to boil
4. Add Cream and return to boil
5. Take off heat and whisk in Eggs, Yolks and Sugar
6. Sieve into moulds
7. Place mould into bain marie and bake @120ºC (50 mins)
8. Chill (few hours)

Coffee & Walnut Battenburg

Ingredients

• Butter
• Caster Sugar
• Eggs
• Self-Raising Flour
• Baking Powder
• Almonds
• Vanilla
• Milk
• Coffee
• Walnuts