To make his \u00e9clairs, Paul made a light choux pastry by combining flour, salt, butter and free range beaten eggs.<\/p>\n For his filling he combines whipping cream, icing sugar and coffee and mixed in a bowl.<\/p>\n Once the \u00e9clairs are baked and cooled he pipes the filling into them using a piping bag. For the icing, Paul combines light brown sugar, butter, salt, milk and icing sugar and heat until the mixture thicken.<\/p>\n The mixture is then placed over the \u00e9clairs for serving.<\/p>\n Coffee Cr\u00e8me Caramel<\/strong><\/p>\n For his Coffee Cr\u00e8me Caramel, Paul used java coffee because it as an edge that went nicely with his desert.<\/p>\n Coffee Cr\u00e8me Caramels are sophisticated puddings with the sweetness of the custard balanced by the flavour of coffee and a touch of bitterness from the caramel. <\/p>\n They are made a day in advance of when they are to be consumed so that they can sit in the fridge, where the caramel will gradually melt into the coffee custard.<\/p>\n See Paul’s baking method for this treat here<\/a>.<\/p>\n![\"Salted](\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2013\/11\/eclairs.png\" "\\"Salted")
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