Coffee éclairs
You like chocolate éclair? What about a coffee version…a treat for everyone.
1. Preheat the oven to 180 °C (th. 6).
2. Prepare the choux pastry dough by following the recipe here. Grease the baking sheet with butter, then fit a pastry bag with 1 cm plain nozzle, pipe out oblong shapes of 6 or 7 cm. Bake until gold brown colour for 30 minutes and allow to cool.
3. Prepare the coffee cream : pour the milk into a saucepan along with coffee. Heat until simmering. Meanwhile, whisk the egg yolks with granulated sugar and cornstarch. Pour the mixture into a pan and cook on low flame, until thickened, stir constantly. Remove from heat and let cool, stir occasionally. Cut éclairs vertically in half.
4. Use a pastry bag fitted with a 1cm tip, fill with the coffee custard and start piping.
5. Make the glaze: whisk the icing sugar with an egg white. Flavor with coffee. Whisk and dip the top of each éclair into glaze. Let dry and reserve in the fridge before serving.
Photo credit: Sucré Salé
