Eclairs with espresso-cinnamon cream

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Bring milk, 1/8 litre water, fat and salt 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 an egg. Then let the dough cool down for about 10 minutes. Stir in the rest of the eggs one by one. Let the dough rest for about 30 minutes.

2. 2

   Pour into a piping bag with a large star-shaped spout. Line 2 baking trays with baking paper and spray eighteen 9-10 cm long strips on top. Bake one after the other in a preheated oven (electric: 225 ° C/ gas: level 4) for about 25 minutes. (If necessary, place an ovenproof dish with hot water in the oven). Cut the finished eclairs while still hot with scissors and let them cool down. Mix 1 1/2 teaspoon espresso powder with 4 tablespoons (40 ml) of boiling water and let it cool down. Then mix the espresso with icing sugar to a smooth glaze. Coat the upper eclair halves with mocha glaze and let it dry. Soak the gelatine in cold water for about 10 minutes. Squeeze the gelatine and dissolve. Whip cream, vanilla sugar, cinnamon, sugar and remaining espresso powder until almost stiff. Add the gelatine slowly and fold in. Put the mocha-cinnamon cream in a piping bag with a star-shaped spout and fill the lower eclair halves with it.

3. 3

   Soak the gelatine in cold water for about 10 minutes. Squeeze the gelatine and dissolve. Whip cream, vanilla sugar, cinnamon, sugar and remaining espresso powder until almost stiff. Add the gelatine slowly and fold in. Put the mocha-cinnamon cream in a piping bag with a star-shaped spout and fill the lower eclair halves with it. Sprinkle with chocolate shavings and cover with the upper halves. Put the eclairs in a cool place until serving. Results in approx. 18 pieces

4. 4

   waiting time approx. 2 hours

Nutrition Facts

KCAL
240 kcal

CARBS
17 g

FATS
17 g

PROTEINS
4 g