You can make coffee icing by whisking together 2 cups sifted confectioners’ sugar, 1 tablespoon melted butter, and 3 tablespoons brewed coffee. Make the icing just before serving.

　　

Ingredients

Makes 30

　　4 cups Pastry Cream (page 655)

　　Pâte à Choux (page 653)

　　Oil, for plastic wrap

　　

For Chocolate Glaze

1/4 cup water

　　1/4 cup light corn syrup

　　1/2 cup sugar

　　4 1/2 ounces semisweet chocolate, finely chopped

　　

Step 1

Preheat the oven to 425°F, with a rack in the center. Line 2 unrimmed baking sheets with parchment paper or Silpats (French nonstick baking mats).

　　

Step 2

Make the pastry cream; refrigerate. Make the pâte à choux batter. Fill a pastry bag fitted with a 1/2-inch (Ateco #806) tip; pipe out oblong shapes, about 3 1/2 inches long and 1 inch wide, onto the baking sheets at 2-inch intervals. Gently run a fork dipped in water along the top, making straight lines to ensure even rising.

　　

Step 3

Cover 1 sheet with lightly oiled plastic wrap, and place in the refrigerator. Transfer the other to the oven. Bake 10 minutes; reduce the oven heat to 350°F. Bake 25 to 30 minutes, or until golden brown. Turn off the oven; prop the door open slightly to let steam escape. Allow the éclairs to dry in the oven about 15 minutes, or until the center is damp but no wet dough remains (test by cutting into the center of one). Transfer to a wire rack to cool slightly. Raise the heat back to 425°F, and repeat the process for the remaining batch. If serving immediately, fill while still warm so the éclairs can take more cream. If filling at a later time, insert a skewer into one end of each, and move it around to expand the opening for cream; set aside.

　　

Step 4

In a medium bowl, stir the pastry cream to soften. Fill a pastry bag fitted with a coupler and filling tip (Ateco #230) with pastry cream. Insert the tip into one end of each éclair; fill. Serve, or glaze as follows.

　　

Step 5

To make the glaze, combine the water, corn syrup, and sugar in a small saucepan. Stir over medium-high heat until the sugar is dissolved. Bring the mixture to a boil, washing the sides of the pan with a wet pastry brush to prevent crystals from forming. Once at a boil, remove from heat; add the chocolate. Let stand 2 minutes; stir gently until smooth. Transfer the glaze to a shallow bowl. Dip the top of each éclair into the glaze; let excess drip off before turning over. Transfer to a wire rack to allow glaze to set. Serve, or store in an airtight container in the refrigerator up to 1 day.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.