Creamy Coffee Éclairs Recipe
Ingredients
- Choux Pastry:
- 125ml (1/2 cup) water
- 125ml (1/2 cup) milk
- 100g (3.5 oz or 7 tbsp) unsalted butter
- 5g (1 tsp) sugar
- 2g (1/4 tsp) salt
- 150g (1 cup) all-purpose flour
- 4 large eggs
- Coffee Pastry Cream:
- 500ml (2 cups) whole milk
- 100g (1/2 cup) granulated sugar
- 6 egg yolks
- 30g (1/4 cup) cornstarch
- 10g (2 tsp) instant coffee granules
- 5g (1 tsp) vanilla extract
- 40g (3 tbsp) unsalted butter, cubed
- Chocolate Glaze:
- 100g (3.5 oz) dark chocolate, finely chopped
- 50ml (1/4 cup) heavy cream
Instructions
Step 1: Prepare the Choux Pastry
Preheat your oven to 200°C (400°F). In a medium saucepan, combine 125ml water, 125ml milk, 100g unsalted butter, 5g sugar, and 2g salt. Bring the mixture to a boil. Remove from heat, add 150g flour, and stir vigorously until the dough leaves the sides of the pan and forms a ball. Allow to cool slightly. Add the eggs one at a time, beating well after each addition until smooth and glossy. Transfer the dough to a piping bag fitted with a 1/2 inch plain tip. Pipe strips about 10 cm (4 inches) long onto a baking sheet lined with parchment paper. Bake for 25-30 minutes until golden brown and crisp. Allow to cool completely on a wire rack.
Step 2: Make the Coffee Pastry Cream
In a saucepan, heat 500ml whole milk until just below boiling. In a bowl, whisk together 100g sugar, 6 egg yolks, and 30g cornstarch until light. Slowly add the hot milk while whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring continuously until thickened. Remove from heat and stir in 10g coffee granules and 5g vanilla extract, then whisk in 40g unsalted butter until smooth. Let the cream cool completely and refrigerate until set.
Step 3: Fill the Éclairs
Once the éclairs and the coffee pastry cream are cooled, pierce the bottom of each éclair shell with a small hole. Fill a piping bag with the pastry cream and pipe it into each éclair until full.
Step 4: Prepare the Chocolate Glaze
Place 100g chopped chocolate in a heatproof bowl. Heat 50ml heavy cream until it just begins to boil, then pour over the chocolate. Let it sit for 1-2 minutes before stirring until smooth and glossy.
Step 5: Glaze the Éclairs
Dip the top of each filled éclair into the chocolate glaze, letting any excess drip off. Place the éclairs onto the wire rack and let the glaze set for about 20 minutes before serving. Enjoy your delectable Coffee Cream Éclairs!
Conclusion
Indulge in the perfection of Coffee Cream Éclairs—a symphony of flavors encapsulated in an elegant dessert. These éclairs will tantalize your taste buds with their creamy coffee filling, harmoniously complemented by the luxurious dark chocolate glaze. Whether savored during a tranquil afternoon or shared with loved ones, these éclairs showcase the magic of homemade patisserie at its finest.
