Coffee Eclairs

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Bring 125 ml water, butter, 1 tablespoon sugar and salt to the boil in a saucepan. Add flour at once and stir with a wooden spoon until the mixture dissolves as a dumpling and a whitish layer forms on the bottom of the pot.

2. 2

   Put the dough into a mixing bowl. Stir in the eggs one by one with the dough hooks of the hand mixer. Work into a smooth dough. Pour the dough into a piping bag. Spray approx. 1.5 cm wide and 9 cm long strips with a distance of approx. 2 cm between each strip on a baking tray lined with baking paper.

3. 3

   Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for approx. 20 minutes. Open the oven door a little bit and let it rest for about 10 minutes. Leave to cool on a cake rack for about 20 minutes.

4. 4

   In the meantime, soak gelatine in cold water for the cream. Cut the vanilla pod in half lengthwise. Scrape the pulp out of one half. Use the remaining pod for other purposes. Warm the milk in a pot.

5. 5

   Dissolve 3 tbsp. espresso powder and 80 g sugar in it. Squeeze the gelatine. Add egg yolks and stir in. Continue to heat while stirring constantly until the cream thickens (do not boil!). Let the cream cool down.

6. 6

   In the meantime, mix icing sugar, 1 teaspoon espresso powder and 2-3 teaspoons water with a whisk. Pour the cooled cream into a piping bag with a small perforated spout. Prick 3 small holes in the bottom of each eclair and spray cream evenly into each.

7. 7

   Dip filled eclairs with the top side into the coffee icing and let them set on a cake rack. Decorate with coffee beans if desired.

Nutrition Facts

KCAL
100 kcal

CARBS
11 g

FATS
5 g

PROTEINS
3 g