WHAT YOU DO
Step 1. Preheat the oven 220C/gas mark 7 and line two large baking sheets with parchment paper.
Step 2. Place the butter and water in a saucepan and bring to a steady boil until the butter is melted. Remove from the heat and add the flour, beating with a wooden spoon until a dough comes together.
Step 3. Place back over the heat and beat the dough in the saucepan for about 40 seconds. Remove from the heat and set aside.
Step 4. Beat one of the eggs in a small bowl. Add the remaining two eggs to the warm dough, one at a time, beating thoroughly until completely incorporated after each addition. Add a little of the beaten egg at a time until you have a consistency that will hold its shape when piped. It should be smooth, shiny and just about fall from the spoon.
Step 5. Using a spatula, scoop the dough into a large piping bag fitted with a large, round piping nozzle and pipe 10cm lines on the lined baking sheets, leaving about 4cm in between each line to allow for spreading. Brush each one with the leftover beaten egg.
Step 6. Place in the oven, reducing the heat to 190C/gas mark 5, for approximately 25 minutes until they have risen and are golden and crisp.7 Transfer to a wire rack. Using a sharp knife, pierce the bottom of the buns in three places and allow to cool completely.
Step 8. Make the filling while the pastry cooks. Place the condensed milk and water in a saucepan, whisk together and bring to the boil.
Step 9. In a bowl, whisk together the eggs, cornflour and vanilla extract. Pour in the hot condensed milk mixture and whisk constantly. Return the liquid to the saucepan and place over a medium heat, whisking continuously until thickened. Remove to the bowl, dust with icing sugar and cover directly with clingfilm and allow to cool completely until you are ready to fill the eclairs.
Step 10. For the coffee glaze, whisk together the icing sugar, melted butter, and coffee.
Step 11. For the chocolate icing, add the chocolate, butter and water to a heatproof bowl and place over a pot with a little simmering water. Stir gently until melted. Gradually add the icing sugar, mixing through until combined. Transfer the chocolate icing to a piping bag.
Step 12. Fill a piping bag with the condensed milk filling and fill each eclair using the holes in the buns you created. Set aside on a wire rack.
Step 13. Spread the coffee glaze over each eclair with a small, off-set spatula and pipe over the chocolate icing.
Step 14. Allow to set for about one hour and then serve or the eclairs will keep for one or two days in the fridge.
