- 2oz butter or margarine
- 1/4 pint water
- 2 1/2 oz of light rye flour
- 2 lightly beaten eggs
- Birds custard powder
- 1 tsp instant coffee
- 1/2 oz butter or margarine
- 2 tbsp water
- icing sugar
- Preheat the oven to 200oC (sorry i can't put it in F or gas mark) and prepare a baking sheet with a sillacone mat.
- Put the 2 oz margarine into a heavy saucpan with the 1/4 pint water and heat over a medium heat for about 10 minutes - until the margarine melts. Bring to the boil but don't boil for long and don't burn the margarine!
- Take the saucepan of the heat and add the flour and stir vigorously with a wooden spoon until it comes from the edges and forms a soft ball
- Leave to cool slightly before gradually beating in the egg until it forms a shiny paste. (this is the choux pastry complete - this can be used for a variety of puddings)
- Fill a piping bag with a 1cm nozzle and the pastry then pipe into 7cm lengths.
- Bake for 10 minutes and then turn down the oven to 180oC and bake for a further 20mins.
- Make up the birds custard powder as the packet.
- split the choux buns with a knife
- Using another piping bag with a 1cm nozzle and pipe the custard into the choux buns until they leak.
- Make up the icing :- put the coffee, margarine, and water in a bowl over a pan of water. Heat gently until the margarine melts. Remove from the heat and beat in enough icing sugar to form a slightly wetter than spreading consistency.
- Dip the choux buns and leave to set! Enjoy!
This recipe is based on Mary Berrys 'Coffee eclairs' and is adapted to light rye flour by Maisy Neale