|Creme patisserie||315 Milliliter (1 1/4 Cups)|
|Black coffee||2 Tablespoon|
|Confectioners sugar||1 3⁄4 Cup (28 tbs) (225 Gram)|
|Warm water||2 Tablespoon|
Preheat the oven to 425°F (220°C).
Using the teaspoon of butter, grease a large baking sheet and set it aside.
Put the dough into a pastry tube with a plain nozzle.
Squeeze out 2- to 3-inch (5- to 8-cm) lengths of the dough, well spaced out, onto the baking sheet and bake for 15 to 20 minutes or until they are cooked and golden.
Remove the Eclairs from the oven and put them on a wire rack.
Slit them down one side to let the steam escape and cool.
When the eclairs are completely cold, mix the creme patissiere with 1 tablespoon of the coffee and squeeze or spoon the mixture into the eclairs.
Sift the confectioners' sugar into a small bowl and add the remaining tablespoon of coffee and 1 tablespoon of the warm water.
Beat the icing, adding more water if necessary, until it is smooth and glossy.
Spread the icing over the tops of the Eclairs with a spatula and set them aside for 1 hour before serving.