CookEat Recipe
Coffee Eclairs
Golden choux pastries filled with coffee-flavoured pastry cream and coated with coffee glaze.
Method
Steps
Step 1
Heat a conventional oven to 425°F and have a clean baking sheet ready. Fit a pastry bag with a round nozzle one-third of an inch wide. Have the prepared choux paste and cold vanilla pastry cream ready.
Step 2
Put the choux paste in the bag. Pipe all the selected paste onto the sheet in strips three inches long and half an inch wide, leaving room for them to expand.
Step 3
Bake until the pastries have puffed and begun to set, then reduce the oven to 350°F. Continue until golden, firm and dry, with no raw paste inside and the thick pastry reaching at least 74°C. Allow about twenty minutes as a guide, continuing as needed. Keep the oven door closed during the initial rise.
Step 4
Remove the pastries and let them cool for about ten minutes, continuing until completely cold. Make a lengthwise incision along one side of each. Check that the interiors are fully cooked and dry.
Step 5
Measure one tablespoon of cool, plain unsweetened black espresso. Stir it into the cold vanilla pastry cream needed to fill these pastries.
Step 6
Fill all the cooled pastries through their side openings with the coffee-flavoured pastry cream.
Step 7
Set the filled pastries on a rack with a tray beneath. Have the finished coffee glaze smooth and just lukewarm; do not boil it. Pour it over the tops, then leave the glaze to cool.
Step 8
Arrange the eclairs on a dish lined with a folded napkin and serve promptly. If they must wait, keep them refrigerated at 4°C or colder.
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