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Try this recipe for Coffee Eclairs and you will love it. Enjoy!
Ingredients
For Espresso Custard Cream:
- 1 3/4 cups whole milk (300 ml)
- 3/4 cup fresh brewed espresso (200 ml)
- 1 tsp dark cocoa (10 grams)
- 3/4 cup granulated sugar (170 grams)
- 1/2 cup plus 1 tablespoon corn starch (50 grams)
- 3 egg yolks
- 1 whole egg
For Whipped Cream:
- 1 cup heavy cream (250 ml)
- 1/8 cup of sugar (30 grams)
For Chantilly Cream:
- Combine the Espresso Custard and the Whipped Cream with an electric mixer until well combined.
For Eclair dough (Choux pastry dough):
- 1 cup water (240 ml)
- 1 stick butter (4 oz) (112 grams)
- 1 cup all purpose flour (140 grams)
- Pinch of salt
- Pinch of sugar
- 4 to 5 eggs
For Glaze:
- 1 cup of powdered sugar
- 2 to 4 tbsp of fresh brewed espresso (cooled)
- 1 tsp of espresso grounded coffee
- Mix all ingredients until smooth.
Instructions
For Espresso Custard Cream:
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1. In a medium saucepan combine sugar, cocoa, corn starch.
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2. Add your eggs and with a whisk combine until smooth (about 2 minutes).
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3. Now add your milk and espresso and mix together.
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4. On a medium low heat (flame) cook until thick.
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5. Cooking time is about 5 to 8 minutes.
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6. Remove from heat and place in an heat resistant bowl. Cover with plastic
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7. wrap and refrigerate until cold. Overnight is the best.
To Assemble Eclairs:
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1. In a large piping bag with a small round tip (Wilton 10) fill with the Chantilly Cream.
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2. Push a small hole at the bottom of eclair and fill with Cream.
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3. Now gently dip the top of the eclair in the glaze.
Hope you like the recipe.
For Whipped Cream:
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1. Combine both ingredients and with an electric mixer mix until peaks form. (Usually about 2 minutes depending on speed of mixer)
