Ingredients
EQUIPMENT
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Pan
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Knife
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Fork
INGREDIENTS
For Espresso Custard Cream
- 1/3 cup 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 corn starch (50 grams)
- 1Â whole egg
- 3Â egg yolks
For Whipped Cream
- 1 cup heavy cream (250 ml)
- 1/8 cup sugar (30 grams)
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)
- 1 pinch salt
- 1 pinch sugar
- 4-5Â eggs
For Glaze:
- 1 cup powdered sugar
- 2-4 tbsp fresh brewed espresso (cooled)
- 1 tsp espresso grounded coffee
- Mix all ingredients until smooth.
Instructions
Espresso Custard Cream
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1. In a medium saucepan combine sugar, cocoa, corn starch.
2. Add your eggs and with a whisk combine until smooth (about 2 minutes).
3. Now add your milk and espresso and mix together.
4. On a medium low heat (flame) cook until thick.
5. Cooking time is about 5 to 8 minutes.
6. Remove from heat and place in an heat resistant bowl. Cover with plastic
7. wrap and refrigerate until cold. Overnight is the best.
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)
For Chantilly Cream:
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Combine the Espresso Custard and the Whipped Cream with an electric mixer until well combined.
For Eclair dough (Choux pastry dough):
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1. In a medium saucepan add your water, butter cut in pieces, salt and sugar. Bring it to a boil.
2. Remove from heat and add your flour stirring to form a ball.
3. Place back on low heat and stir for about 2 minutes.
4. Remove from heat and place in an heat resistant bowl.
5. Once cooled but not completely cold add your egg one at a time and stir until well incorporated.
6. Add the first 4 eggs and check if the dough is sticky and forms ribbons. If it doesn’t, beat the last egg and add half. Check dough consistency again.
7. You might need to add the other half egg.
Pipe 4 inch eclairs on a cookie sheet lined with parchment paper using a 3/4 inch round tip.
8. Bake in a preheated oven on 400 degrees Fahrenheit (205 Celsius) until golden. About 20 minutes. Cool completely before filling.
For Glaze:
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1. In a large piping bag with a small round tip (Wilton 10) fill with the Chantilly Cream.
2. Push a small hole at the bottom of eclair and fill withCream.
3. Now gently dip the top of the eclair in the glaze.
