Coffee Eclairs

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Hot pastries should be cut in half with a sharp knife — cold pastries made from this dough are very delicate, so they crumble and fall apart easily. Fill the eclairs with coffee cream, join the halves together, and drizzle each pastry with glaze on top. Serve these pastries when the dough has absorbed the cream.

Ingredients

Butter - 7.1 oz
Farm fresh eggs - 4 pieces
Baking Powder - 1 teaspoon
Wheat Flour - 5.3 oz
Salt - a pinch
Heavy cream - 10.6 oz
70% Dark Chocolate - 3.5 oz
Liquid dark chocolate - 3.5 oz
Orange juice concentrate - 3 tablespoons
Instant coffee - 1½ teaspoons
Vanilla salt - a pinch
Cinnamon - a pinch
Powdered Sugar - 7.1 oz

Step by Step guide

Step 1

To prepare the dough, bring a cup of water to a boil with 60 grams of butter and salt. Add 150 grams of flour and cook over low heat until the dough starts to pull away from the bottom of the pot. After that, transfer it to a bowl and mix with a mixer, adding the eggs and baking powder one at a time.

Step 2

Preheat the oven to 392°F. Grease a baking sheet with butter and dust with flour. Fill a pastry bag fitted with a star tip with the dough and pipe it onto the baking sheet, forming strips about 10 cm long.

Step 3

Melt the chocolate in a double boiler with the addition of cream, 125 grams of butter, and instant coffee. Then cool and refrigerate for 3–4 hours. Whip the cream until fluffy, place it on the bottom half of the eclairs, and cover with the top half. Then drizzle the eclairs with glaze made from orange juice mixed with powdered sugar, vanilla sugar, and cinnamon.