Pour water into a small cooking pot, add margarine and salt, bring to boil and take the cooking pot from the fire. Strew flour to the hot water and stir till homogeneous. Again, put on the slow fire and warm it up stirring till the dough starts coming off the walls of the cooking pot and forms a ball. Let the dough cool down, add 5 eggs one at a time, thoroughly stirring.
Warm up the oven till 200 degrees.
Grease the baking parchment. Put the dough on it by means of a spoon or a confectionery syringe.
Bake for 10-15 minutes and lower down the temperature till 200 degrees and leave for 15 minute more.
Take out the eclairs from the oven and let it cool down.
Combine sugar powder, starch, vanilla, eggs and milk and whip on the vapour bath till the mass thickens. By the end of whipping, pour coffee with a thin trickle. After the mass thickens, take it from the fire and continue whipping till it cools down completely.
Cut eclairs and fill in with coffee cream.
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