Coffee Eclairs Recipe
Course: DessertDifficulty: EasyServingsservings
Prep timeminutes
Cooking timeminutes
Calorieskcal
Try this recipe for Coffee Eclairs and you will love it. Enjoy!
Ingredients
- For Espresso Custard Cream:
1 3/4 cups 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 plus 1 tablespoon corn starch (50 grams)
3 egg yolks
1 whole egg
- For Whipped Cream:
1 cup heavy cream (250 ml)
1/8 cup of sugar (30 grams)
- For Chantilly Cream:
Combine the Espresso Custard and the Whipped Cream with an electric mixer until well combined.
- 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)
Pinch of salt
Pinch of sugar
4 to 5 eggs
- For Glaze:
1 cup of powdered sugar
2 to 4 tbsp of fresh brewed espresso (cooled)
1 tsp of espresso grounded coffee
Mix all ingredients until smooth.
Directions
- For Espresso Custard Cream:
- In a medium saucepan combine sugar, cocoa, corn starch.
- Add your eggs and with a whisk combine until smooth (about 2 minutes).
- Now add your milk and espresso and mix together.
- On a medium low heat (flame) cook until thick.
- Cooking time is about 5 to 8 minutes.
- Remove from heat and place in an heat resistant bowl. Cover with plastic
- Wrap and refrigerate until cold. Overnight is the best.
- To Assemble Eclairs:
- In a large piping bag with a small round tip (Wilton 10) fill with the Chantilly Cream.
- Push a small hole at the bottom of eclair and fill with Cream.
- Now gently dip the top of the eclair in the glaze.
- For Whipped Cream:
- Combine both ingredients and with an electric mixer mix until peaks form. (Usually about 2 minutes depending on speed of mixer)
Recipe Video
Notes
- Hope you like the recipe.
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