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Coffee Éclairs

Serves: 12           Recipe course: Dessert          Category: Tarts & PastriesMachines: MixerTotal time (min.): 1 hour 30
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Eclairs are traditional French pâtisseries made of pâte à choux filled with crème pâtissière which can be flavoured with chocolate or coffee. Our éclairs are piped full of creamy coffee custard filling; not too sweet and with just the right amount of goodness, then glazed with coffee icing. Enjoy these coffee éclairs with a cup of coffee or tea.

Ingredients

Tools

Method

  1. Line a clean baking tray with parchment paper
  2. Attach the Creaming Beater
  3. Add milk, espresso and vanilla extract to the Cooking Chef XL Bowl
  4. Lift the Cooking Chef head and fit the heat shield
  5. Mix with splashguard fitted until combined - 1 min 30 sec, Speed 1
  6. Then add egg yolk, caster sugar and all purpose flour to the Cooking Chef XL Bowl
  7. Mix with splashguard fitted until combined - 30 sec, Speed 1
  8. Cook with splashguard fitted until thickened - 7 min, 85°C, Speed 1
  9. Transfer content of Cooking Chef XL Bowl to medium bowl
  10. Cover with plastic wrap
  11. Chill in fridge until completely cool
  12. Clean Cooking Chef bowl
  13. Attach the Creaming Beater
  14. Add water, milk, butter and salt to the Cooking Chef XL Bowl
  15. Cook with splashguard fitted until melted - 2 min, 104°C, Stir 1
  16. Then add bread flour to the Cooking Chef XL Bowl
  17. Cook with splashguard fitted until thickened - 2 min, 104°C, Speed 3
  18. Mix with splashguard fitted until combined - 2 min, Speed 1
  19. Then add egg to the Cooking Chef XL Bowl
  20. Mix with splashguard fitted - 3 min, Speed 3
  21. Transfer mixture to piping bag
  22. Pre-heat oven - 220°C
  23. Pipe mixture onto baking tray
  24. Dust with icing sugar
  25. Bake then reduce heat - 10 min, 220°C
  26. Bake - 15 min, 180°C
  27. Remove from oven and let cool
  28. Remove the chilled coffee cream from the fridge
  29. Transfer cream to piping bag
  30. Using a small knife, pierce a small hole at the bottom of each éclair
  31. Insert the piping bag tip into the small hole and fill each éclair with the cream
  32. Set aside
  33. Add icing sugar and instant coffee to a clean medium bowl
  34. Mix until combined
  35. Carefully dip the top of each éclair into the coffee icing
  36. Place pastry on cooling rack
  37. Let rest until set
  38. Decorate with dark chocolate and coffee beans
  39. Serve

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