Vietnamese Coffee Éclairs

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Donal Skehan


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60 g of salted butter

130 ml of water

80 g of plain flour, sifted

3 large free range eggs

300 ml of cold water

200 g of condensed milk (1/2 a tin)

2 large free range eggs

2 tablespoons of cornflour

1 teaspoon of good quality vanilla extract or vanilla bean paste

150 g icing sugar

1 tablespoon of melted butter

3 tablespoons hot vietnamese coffee (normal coffee will substitute)

50 g dark chocolate, chopped

1 tsp water

30 g butter

85 g icing sugar

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