Eclairs with coffee cream

Ingredients

Directions

1. 1

   Bring milk, 125 ml water, salt and butter to the boil in a saucepan. Add the flour at once and stir with a mixing spoon until the dough separates as a lump from the bottom of the pot. Put the dough into a mixing bowl and immediately stir in 1 egg. Leave to cool for 10 minutes and stir in the remaining eggs one by one. Pour into a piping bag with a large star-shaped spout. Line a baking tray with baking paper.

2. 2

   Spray 12 strips (each approx. 10 cm long) on top. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 20-25 minutes. Let them cool down. Stir espresso and 2 tablespoons of hot water until smooth. Mix sugar, vanillin sugar and cream thickener. Whip 500 g cream until stiff, allowing the sugar mixture to trickle in. Stir in espresso briefly. Cut the eclairs horizontally. Spread the cream over the lower eclair halves, place the upper halves on top and chill. Chop the chocolate coating, put it in a pot with 150 g cream and coconut oil. Heat over a warm water bath until the couverture has melted, stir until smooth.

3. 3

   Whip 500 g cream until stiff, allowing the sugar mixture to trickle in. Stir in espresso briefly. Cut the eclairs horizontally. Spread the cream over the lower eclair halves, place the upper halves on top and chill. Chop the chocolate coating, put it in a pot with 150 g cream and coconut oil. Heat over a warm water bath until the couverture has melted, stir until smooth. Let the glaze cool down for 5 minutes. Coarsely chop the mocha beans. Spread the icing on the eclairs with a tablespoon. Sprinkle with the mocha beans. Chill for about 30 minutes.

4. 4

   Let the glaze cool down for 5 minutes. Coarsely chop the mocha beans. Spread the icing on the eclairs with a tablespoon. Sprinkle with the mocha beans. Chill for about 30 minutes.

5. 5

   1 hour waiting time