Friday, 29 September 2017

Coffee Eclairs


To celebrate international coffee day, I've rustled up these scrumptious coffee eclairs. From the choux pastry to the light and creamy coffee filling, these will blow your friends away. If you get the chance to try them!

These coffee eclairs are a welcome break for coffee in the kitchen. Usually used in cakes, ice cream or tiramisu, it's rather unused. Chocolate pieces are always welcome, whether it be a crumble of a chocolate bar or just the remaining chocolate from making your own chocolate truffles.

For the choux pastry I've made it with 50/50 water and milk. You can change this to just water if you like. I personally like using some milk as it gives a little extra flavour and colour from the sugars in the milk when baked.

Not a fan of coffee? Not a worry! Instead, you can swap it out for some vanilla, citrus zest or even add a quantity of cocoa powder for a delicious chocolate version.

Full recipe below.

Recipe

Ingredients:                                                                                                                 (makes 8-10)

Choux pastry
55g unsalted butter
75g boiling water
75g milk
90g strong bread flour
2 eggs

Filling/ topping
185ml milk
6-8g fresh ground coffee, quantity varies on strength you'd like
2 egg yolks
40g caster sugar
25g cornflour
200ml whipping cream
25g icing sugar

Method:
  • For the pastry, melt the butter in a medium saucepan with the milk and water. Once butter is melted turn up the heat and bring to the boil.
  • As the liquid mixture comes to boil stir in sifted flour and a pinch of salt. 
  • Continue to stir and cook out over a medium heat until the dough forms a ball in the pan.
  • Remove from pan and press out into a mixing bowl, spreading out to cool gradually.
  • Once the dough is just warm to the touch add to a stand mixer. (Can also mix with a spoon by hand, just harder.).
  • Start to slowly beat the dough and add the eggs slowly till fully combined. 
  • The recipe can vary. You're looking for a consistency that just drops off the spoon. Once achieved don't add any more egg or it'll be too wet.
  • Pipe into long fingers (roughly 12cm) onto a parchment lined baking tray. 
  • Bake in a preheated oven at 200°C for 15-20 minutes. Oven dependant. Cook until golden brown.
  • For the filling, bring the milk to the boil with the coffee grains. 
  • Whisk the egg yolks and the sugar together in a mixing bowl. When light, add the cornflour to the egg yolks.  
  • Pour the boiling milk over the eggs whilst whisking. Return to the pan and cook whilst whisking on a medium heat. You'll notice lumps will form at the start, persevere, keep whisking and cooking. Soon you will be left with a smooth, lump free pastry cream. 
  • Remove from the pan, cling film the top to avoid a skin and refrigerate until fully cold.
  • Press the pastry cream through a fine sieve to remove any large pieces of coffee and to loosen it.
  • Whisk the cream and icing sugar until firm peaks. Fold the cream into the pastry cream in 2 stages. Spoon into a piping bag with a nozzle of your choice.
  • Pipe the filling onto or into the choux pastry. If onto, cut the pastry in half. Decorate with garnish of your choice. I went for some left over chocolate I had and some cocoa powder. 

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