Coffee Eclairs

Ingredients

(makes 20-24)
For the Pastry

125g milk
125g water
100g butter
150g flour
Pinch of salt
Pinch of sugar
4 eggs

For the Coffee Pastry Cream

500ml milk
4 egg yolks
100g caster sugar
45g cornflour
2-3 tablespoons instant coffee or 20g crushed coffee beans
100g whipped cream

For the Chocolate Glaze

125g cream
100g sugar syrup
25g glucose
300g chocolate

Method
For the Pastry

Heat the oven to 220°C. Combine the water, milk & butter in a saucepan. Warm until the butter has melted. Take off the heat & add the flour salt & sugar. Mix well. Place back on a low heat & stir for a few minutes until the mix forms a ball & comes away from the side of the pan. Place into a KitchenAid Mixer & beat with a paddle attachment, adding the eggs one at a time until combined. Beat for a minute or two until the mixture becomes glossy. Place in a large piping bag, with a plain nozzle & pipe onto a lined baking tray or eclair pan in 10cm lengths. Bake in a hot oven for about 5 minutes until they have risen & start to get a little colour. Turn down the heat to 170°C & bake a further 10-15minutes until the centre has dried out & is not doughy. Allow to cool. Cut in half & pipe the pastry cream onto the bottom & dip the top with chocolate glaze. Enjoy with a coffee or tea & great company.
For the Coffee Pastry Cream

Heat the milk & coffee in a saucepan. Mix the egg yolks, sugar & cornflour together. When the milk has come up to the boil, pour over the egg mix & stir. Strain into the saucepan & stir constantly until it thickens & just comes to the boil. Pour into a bowl & allow to cool completely. Once cool fold in the whipped cream & pipe into the eclairs. The pastry cream can be made the day before.
For the Chocolate Glaze
Heat the cream, sugar syrup and glucose. Add the chocolate & turn off the heat. Stir until the chocolate has melted & set aside to cool to room temperature. You can store this in the refrigerator & use for glazing cakes or a great icecream topping!

Filed in: Desserts

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Coffee Eclairs

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