For the dough
1/4 cup (50 g) unsalted butter, softened
1/2 cup (120 ml) water
1 pinch of salt
1/2 cup (60 g) all-purpose flour, sifted
2 eggs
1 1/3 cups (270 g - for filling)
For the chocolate sauce
100 g dark chocolate, broken into pieces
1/3 cup (80 ml) heavy cream
1/4 cup (60 ml) coffee liqueur
For the dough
1/4 cup (50 g) unsalted butter, softened
1/2 cup (120 ml) water
1 pinch of salt
1/2 cup (60 g) all-purpose flour, sifted
2 eggs
1 1/3 cups (270 g - for filling)
For the chocolate sauce
100 g dark chocolate, broken into pieces
1/3 cup (80 ml) heavy cream
1/4 cup (60 ml) coffee liqueur
Preheat the oven to 180°C (medium)
Prepare the dough: in a medium pan, melt the butter over high heat with the water and salt
Remove from heat and add all the flour at once
Mix quickly with a wooden spoon
Return to heat without stopping to mix until the dough detaches from the bottom of the pan (about 30 seconds)
Transfer to a bowl and add the eggs, one at a time, beating well with a wooden spoon until a smooth dough is formed
Place some dough in a piping bag with a small star tip and, on a large rectangular baking sheet, make éclairs about 2 cm in diameter, leaving 2 cm between them
Put it in the preheated oven to brown (about 40 minutes)
Remove and let cool in the same shape
Cut the éclairs in half horizontally and fill each one with 1 tablespoon of ice cream
Cover the baking sheet with plastic wrap or aluminum foil and put it in the freezer for at least a day or 6 hours to set firm
Prepare the chocolate sauce: in a heat-proof bowl placed over a pan of hot water (do not let it boil), melt the chocolate, stirring delicately
Add the heavy cream and coffee liqueur, stirring well until a smooth mixture is formed
Let it cool at room temperature
Distribute the éclairs on dessert plates and drizzle with the chocolate sauce
Serve immediately
48 calories per serving
