Preheat oven to 430 °F (220 °C).

Prepare the basic choux pastry.

Fill a piping bag fitted with a star-shaped nozzle and pipe approximately (8 cm) strips.

Bake briefly at 430 °F (220 °C) then lower heat to 350 °F (180 °C) and bake for about 20 minutes.

For the mocha cream, warm the pastry cream.

Add water to the gelatin, remove excess water, and dissolve it in the pastry cream.

Sift in the instant coffee powder.

Beat in an ice water bath until cool and then fold in the whipped cream.

Let firm for 30 minutes in the refrigerator.

Halve the éclairs horizontally.

Brush the top half with warmed apricot marmalade.

Warm the fondant and pour over the top.

Let dry.

Pipe the mocha cream onto the lower half with a piping bag fitted with star-shaped nozzle and set the glazed upper half on top.