Coffee eclairs
My teen’s favorite dessert!!
Ingredients :
- 4 eggs
- 125 grams butter
- 250 milliliters water
- 4 sugars
- 150 grams flour
- 1/2 liter milk
- 100 grams sugar
- 5 egg yolks
- 60 grams cornstarch
- 1/2 vanilla pod
- 1 C. soluble coffee
- 1 egg white
- 130 grams icing sugar
- 1/2 tsp. soluble coffee
Preparation :
-
1
IMPORTANT: The temperature of the oven!!: 220° and immediately at 180°
-
2
Bake at the bottom of the oven!! 1st notch from the bottom (not on the sole of course)
-
3
Do not open the oven before it is fully cooked, otherwise the puffs will turn into pancakes!!! lol
-
4
More recipes: http://lesrecettesdezazaetdesescops.over-blog.com/
-
5
Leave on a plate in the fridge for at least 2 hours and…enjoy!!!
-
6
Once the choux pastry is cold, garnish the éclairs with coffee cream, very cold too!! (choose whether you cut out the éclairs or you make a small hole underneath), then dip the top of the éclair in the icing and finish with your finger to finish.
Technical moves
How to make choux pastry?
-
7
?Mix with a spatula to homogenize well.
-
8
With an electric whisk, beat the egg white and the icing sugar and add the instant coffee.
-
9
Coffee icing and preparation of éclairs:
-
10
Allow to cool completely before using.
-
11
To prevent a dry crust from forming on the surface, dab the cream with about 50 grams of butter. Thus, the cream will remain very supple and shiny. or film in contact.
-
12
At this time pour the soluble coffee while mixing well, and taste to know if it is tasty enough if not add a little.
-
13
When the cream is sufficiently cooked, turn off the heat and continue to whip it so that it cools more quickly.
-
14
Place the pan back on low heat. Mix constantly until the appearance of the first bubbles which coincides with the thickening of the cream. This must remain flexible.
-
15
Once the mixture is well blended, pour half of the vanilla flavored milk – just boiling – onto the creamer. Mix delicately at first then more vigorously to loosen the cream. When the cream is very soft, pour it back into the saucepan with the remaining half of the milk.
-
16
Gradually add 60 grams of cornstarch (cornflour type) or, failing that, flour, to the egg yolk and sugar mixture. Mix gently so as not to form lumps.
-
17
Separate the yolks from the whites of 5 eggs, and put them in a salad bowl or bowl. Pour in 100 grams of sugar and beat vigorously with a whisk until the mixture whitens and the sugar crystals are dissolved.
Technical moves
Blanch eggs
Clarify eggs
-
18
In a saucepan, pour half a liter of milk. Scrape half a vanilla pod with a knife, and add the seeds and the pod to the milk. Bring everything to a boil over low heat to infuse the vanilla well into the milk.
Technical moves
How to scrape a vanilla bean?
-
19
Coffee pastry cream:
Technical moves
Custard
-
20
Let cool completely on a wire rack.
-
21
Put in the bottom of the oven, preheat to 220°C and lower immediately to 180°C, cook for 20 to 30 minutes (watch without opening the oven door).
-
22
On a baking sheet lined with parchment paper, form strips of dough using a piping bag.
Technical moves
How to use a piping bag?
Fill a piping bag
-
23
Preheat the oven to 220°C.
-
24
Let rest again for 5 minutes.
-
25
Wait 5 minutes before adding the eggs one by one.
-
26
Return to heat for 1 minute to dry out.
-
27
Off the heat, stir in the flour.
-
28
Choux pastry: Heat the water and melt the butter and sugar in it.
Technical moves
How to make choux pastry?
Tips
For this coffee eclairs recipe, you can count on 40 minutes of preparation. To learn more about the foods in this baked goods recipe, head over to our food guide here.
