It's good to make it in advance as it needs to cool down.

Brew a strong cup of coffee or espresso and chill it.

I made this pastry cream, which was cooled and whisked when it was ready for use.

When the coffee and pastry cream are cold and ready, you should start with the whipped cream.

Whip the cream, I typically always do it by hand so I can feel when it's ready. Remember that whipped cream continues to thicken after being whipped, so be careful not to whip it "fully" as it might curdle.

Gently fold the pastry cream and whipped cream together with a spatula. Be careful not to knock the air out of the mixture. Add a little coffee/espresso at a time while stirring gently so it doesn't become too runny.

The mocha cream is now ready to use.

Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit) (fan).

Put water, milk, and butter in a saucepan and bring just below the boiling point - remember to stir so it doesn't burn.

Add the flour and stir it into the liquid with a wooden spoon. Cook the flour for a couple of minutes, as you would a roux.

Remove the saucepan from the heat, and let the mixture cool slightly. If it's too hot, the eggs will scramble when added.

Add one egg at a time while vigorously whisking. Continue until all the eggs are incorporated, and you have your finished choux pastry dough.

Put the dough in a piping bag with a thick nozzle and pipe small eclairs (about 5-8 cm long) on a baking tray lined with baking paper.

Bake them in the middle of the oven for 15-20 minutes. Do not open the oven until you take them out. They should be lightly golden and puffed up.

Take them out of the oven and let them cool on a wire rack.

Combine everything in a small bowl and whisk thoroughly.

Put the mocha cream in a piping bag with a small nozzle. I usually pipe the cream into the bottom in about 2 different spots.

Spread the icing on top and your eclairs are ready to be eaten.

You could easily "settle" for dusting powdered sugar on top instead.