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How to Make Coffee Cream Éclairs

How to Make Coffee Cream Éclairs

Éclairs are the ultimate indulgence. Coffee is the ultimate feel-good beverage. What would happen if you paired these unsurpassable comforts together? Coffee cream éclairs would happen. A light, crisp choux pastry suffused with smooth, euphoric coffee cream and slathered in a rich, alluring dark chocolate coating; synaesthesia at its finest. Follow this coffee éclair recipe to awaken your senses.

Choux Pastry Ingredients:

  • 65g of Strong White Bread Flour
  • 50g of Unsalted Butter
  • 150ml of Water
  • 2 Medium Eggs
  • 1 tsp of Caster Sugar
  • A Pinch of Salt

Coffee Cream Ingredients:

  • 250ml of Double Cream
  • 200g of Mascarpone
  • 3 tbsp of Strong Espresso Coffee
  • 1 tbsp of Icing Sugar

Chocolate Icing Ingredients:

  • 75g of Dark Chocolate
  • 85ml of Heavy Cream
  • ½ tsp of Strong Espresso Coffee



METHOD: Super Sophisticated Coffee Cream Éclairs

  1. Preheat your oven to 190°C (170°C fan or gas mark 5) and line two baking trays with parchment paper.
  2. To make the choux pastry, add the sugar, salt, butter and water to a large saucepan over a gentle heat. Once all the butter has melted, bring it all to a boil, and then straight away remove the pan from the heat. Tip in the flour and beat the mixture with a wooden spoon to create a ball of dough.
  3. Break the eggs into a bowl, and then gradually add them to the pan, vigorously beating the mixture as you do. The dough should become stiff – stop adding egg if it gets looser.
  4. Transfer the dough to a piping bags fitted with a 1” round or star nozzle. On each baking tray, pipe four 12cm lengths of dough. Make sure there’s even spacing between each one.
  5. Place the trays in the oven to bake for up to 30 minutes, until they’ve risen well and turned a lovely golden brown colour. Take the trays out of the oven and transfer them to a cooling rack. Split each éclair down one side so that the steam can escape.
  6. To make the coffee cream, put your mascarpone in a mixing bowl and beat it until it’s smooth. Add in the coffee and icing sugar and then beat the mixture again.
  7. Take another mixing bowl and whip up your cream until it forms soft peaks, and then gently fold it into the mascarpone bowl. Take another piping bag with a 1” nozzle, put the coffee cream into it, and then pipe the mixture into each éclair.
  8. To make the chocolate icing, break up dark chocolate into a heat-proof bowl. Add the heavy cream to a small saucepan and bring it the boil. As soon as it boils, remove it from the heat and pour it over the chocolate. Leave it for about 5 minutes, then stir the mixture until it’s smooth. Finally, mix in the espresso powder. Dip the top of the éclairs into the chocolate icing and then leave the chocolate to set. Transfer to the fridge once cool enough.
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