|
|
Coffee Eclairs Types
"When Elstir asked me to come with him so that he might introduce me to Albertine, who was sitting a little further down the room, I first of all finished eating a coffee eclair and, with a show of keen interest, asked an old gentleman...to tell me about the old Norman fairs.""
Within a Budding Grove
Makes 32
Ingredients
1 quantity Choux pastry
Coffee cream
- 1 tablespoon instant coffee granules
- 2 teaspoons boiling water
- 450ml thickened cream
- 2 tablespoons caster sugar
Coffee icing
- 2 tablespoons instant coffee granules
- 1/3 cup boiling water
- 2 cups pure icing sugar, sifted
Method
Place 1 shelf just above centre position and 1 shelf just below centre. Preheat oven to 200°C. Line 2 baking trays with baking paper. Follow steps 1 to 4 for making Choux pastry (see related recipe).
Spoon or pipe mixture onto trays in 1cm-thick, 6cm-long sausage shapes, allowing room for spreading. Bake for 25 to 30 minutes or until puffed, golden and firm. Allow to cool on trays.
Make coffee cream: Combine coffee and water in a bowl. Stir until coffee dissolves. Set aside to cool. Add cream and use an electric mixer to beat until thick. Add sugar and beat until thick again.
Make coffee icing: Combine coffee and water. Stir until dissolved. Place icing sugar in a bowl. Add coffee mixture, 1 tablespoon at a time, until a thick icing forms.
Using kitchen scissors, cut eclairs in half. Fill bases with coffee cream. Replace tops. Spoon icing over eclairs. Allow to set. Serve.
Ingredients:
For the choux pastry:
150g flour
100g butter
5 eggs
1 teaspoon salt
1 tablespoon sugar
250ml water
(or buy ready-made)
For the filling:
250ml milk
150g sugar
5 egg yolks
50g flour
½ a vanilla pod, or a few drops vanilla essence
1 tablespoon coffee essence
Icing:
250g block icing/icing sugar
1 tablepsoon coffee essence
Recipe:
Make choux pastry.
Using a n°7 nozzle for the small eclairs and a 13 for the large, pipe sausage of pastry onto a greased baking tray.
Make the filling, by combining all ingredients and adding coffee essence to taste.
Open eclairs lengthways, and pipe in filling.
If using block icing, melt and add coffee essence. If using icing sugar, prepare icing, adding water little by little, and add coffee essence to taste.
Cover eclairs with icing and serve.
|
|
