Heavenly Coffee and Chocolate Éclairs.
You can cook Heavenly Coffee and Chocolate Éclairs using 18 ingredients and 11 steps. Here is how you achieve it.
Ingredients of Heavenly Coffee and Chocolate Éclairs
- Prepare of Coffee Pastry Cream.
- Prepare 6 of egg yolks.
- You need 30 g of cornflour.
- Prepare 480 ml of whole milk.
- Prepare Splash of Vanilla extract.
- Prepare 1 tbsp of Freshly ground coffee.
- It's 135 g of Granulated sugar.
- It's 240 ml of double cream.
- It's of Choux.
- It's 113 g of Butter.
- It's 240 ml of water.
- It's 1/2 tsp of salt.
- It's 2 tsp of sugar.
- You need 128 g of flour, sifted.
- You need 4 of eggs.
- Prepare of Ganache.
- Prepare 100 g of chocolate.
- Prepare 100 ml of double cream.
Heavenly Coffee and Chocolate Éclairs instructions
- Make your pastry cream: put the vanilla, milk and coffee in a pot and bring to the boil. Meanwhile, combine the sugar and egg yolks and whisk until light and foamy..
- Once your yolks are foamy, add the cornflour and mix well. Pour a small amount of the milk mixture into the egg and whisk thoroughly, to heat up the eggs. Then pour the eggs into the rest of the milk and cook on high, constantly mixing..
- Your cream will very suddenly thicken up, and it is ready when this happens. Strain it into a bowl and cover with cling film, placing it onto the surface of the custard so no skin forms. Place this in the freezer until it is cool and then into the fridge overnight..
- Make the choux: Heat your oven to fan 220C. Melt butter, water, sugar and salt in a pan until at a rolling boil. Then, take it off the heat and quickly add the flour and, with a wooden spoon, stir, stir, STIR! After around thirty seconds, put it back onto the heat and cook, whilst mixing, for a minute..
- It should clump into a ball when you are ready to put it into your standing mixer. This is highly recommended as you might not incorporate enough air if you do this by hand. I've learned that the hard way, honestly. Mix on high, adding one egg at a time until at a thick, velvety consistency, willingly falling from the paddle when you lift it up, but not in a liquid manner..
- Using an 869 tip on your piping bag, pipe long strands of chough, around 10cm.if you haven't got an 869 tip, feel free to cut the end of the bag, just the Éclairs may be a bit more... Misshapen. Pat down any bits that are sticking up with a wet finger. Any leftover choux can be made into profiteroles, just by piping a small dollop onto your baking sheet and smoothing the top..
- Cook for 15 minutes and then turn the temperature down to 190C and cook for 20 minutes. They should be golden and crispy when they leave the oven. Poke a small hole in each one to release steam once they're done, so it says crispy..
- Take your pastry cream out of the fridge and it should be like jelly. Whip 240ml of cream and mix into to custard roughly. Then tip back into the bowl and mix on high until fully combined and very light..
- To fill the Éclairs, use a tip with a small hole on your piping bag. Use a skewer to make a small hole and pipe in through there. When the Éclair is heavy and cream begins to seep out of the hole, it is full. Be sure to make a few holes just to ensure it is filled the whole way. (Profiteroles should be filled with plain, whipped cream)..
- Make the ganache: Over a double boiler, melt the chocolate and cream together until one homogeneous mixture. Whisk until smooth..
- Dip the top of the Éclairs in the ganache and set aside on a plate to harden up. This makes a delicious, but elegant and quite impressive dessert to send to all of your guests! Enjoy!.