Coffee eclairs with custard: recipe

Combine oil, water, sugar and salt in a saucepan. Bring to a boil. Remove from heat and add flour, mix well.

Return the dough to the heat and cook, stirring constantly, for 2-3 minutes. It should gather in a lump and lag behind the bottom.

Transfer the dough to a bowl and let it rest for 4-5 minutes. Add eggs to it one by one, mixing well.

Transfer the dough to a pastry bag. Squeeze strips 10–12 cm long onto a baking sheet, leaving 5–6 cm between them.

Bake 25-30 minutes until golden brown. Turn off the oven, open the door and leave the eclairs inside for 15 minutes. Then transfer to a wire rack and cool completely.

For the cream, whisk together half the sugar, flour, coffee, eggs, egg yolks, vanilla extract and salt until smooth.

Combine milk with remaining sugar and bring to a boil. Whisking constantly, pour a third of the hot milk into the egg mass in a thin stream.

Pour the mixture into the rest of the milk. Return the cream to the fire. Bring to a boil, stirring, and cook for 1-2 minutes until thickened.

Transfer to a bowl, cool, cover with cling film in contact and refrigerate for 4-6 hours.