Make the cream puff dough (see recipe). Use a wide pastry tube for the large Äclairs and a narrow one for the small Äclairs, apply sticks of dough onto the greased baking sheet. Bake. Make the confectioner's custard according to recipe. Divide up into two halves, one flavored with cocoa, the other with coffee. Open the Älcairs lengthways, fill them with the custard, using the pastry bag. Separate the fondant into two halves, flavor one half with coffee, the other with cocoa, both thinned with a tablespoon of water. Warm the fondant and use as an icing for the Äclairs.
