Mini Coffee Eclairs

• 8 tbsp (1 stick) unsalted butter, diced
• 1 tsp granulated sugar
• 1/2 tsp salt
• 1 cup flour, sifted
• 5 None eggs
• 1 cup powdered sugar, sifted
• 1 tbsp strong black coffee
• None None Whipped cream, to serve

1. Preheat the oven to 400u0b0F. Lightly grease 2 baking pans.
2. To make choux pastry, combine butter, sugar, salt and 1 cup water in a medium saucepan. Bring to a boil on medium heat. Stir in flour. Cook, stirring constantly, until pastry comes away from sides of pan.
3. Transfer to a large bowl and cool slightly. Beat with an electric mixer on low speed. Add eggs, one at a time, beating well after each addition, until mixture is shiny and smooth. Spoon into a pastry bag fitted with a plain 1/3 inch tip. Pipe 3 inch-long, 3/4 inch-wide eclairs onto prepared pans, leaving space between for spreading.
4. Bake for 20 mins. Reduce oven temperature to 375u0b0F and bake for 10 mins, until golden brown and crisp. Cool on a wire rack.
5. For the glaze, place powdered sugar in a small heatproof bowl. Gradually add enough coffee to moisten, stirring until smooth. Place bowl over a pan of simmering water on low heat. Stir for 3 mins, until glaze is glossy and smooth. Add more coffee, if needed.
6. Split eclairs and fill with whipped cream. Spoon glaze over top and stand for 5-10 mins, until glaze sets.

unsalted butter, sugar, salt, flour, eggs, powdered sugar, black coffee, cream

Taken from recipes-plus.com/api/v2.0/recipes/27735 (may not work)