Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, heavenly coffee and chocolate éclairs. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Highlights of our Choux & Eclairs masterclass in Heavenly Sweet Academy Jakarta with Chef Joakim Prat from the infamous Maitre Choux London! Classic eclairs, called eclairs au chocolat or chocolate eclairs, are made with French choux pastry. The hallow crispy shells are then filled with vanilla custard, called pastry cream, and dipped in a chocolate glaze!
Heavenly Coffee and Chocolate Éclairs is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Heavenly Coffee and Chocolate Éclairs is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can have heavenly coffee and chocolate éclairs using 18 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Heavenly Coffee and Chocolate Éclairs:
- Take Coffee Pastry Cream
- Get 6 egg yolks
- Make ready 30 g cornflour
- Get 480 ml whole milk
- Make ready Splash Vanilla extract
- Get 1 tbsp Freshly ground coffee
- Prepare 135 g Granulated sugar
- Take 240 ml double cream
- Prepare Choux
- Prepare 113 g Butter
- Make ready 240 ml water
- Get 1/2 tsp salt
- Make ready 2 tsp sugar
- Prepare 128 g flour, sifted
- Get 4 eggs
- Make ready Ganache
- Get 100 g chocolate
- Prepare 100 ml double cream
Choux pastry, coffee creme patissiere, coffee marscapone cream, dark chocolate and chocolate covered coffee beans - all in one eclair. Raspberry and milk chocolate eclairs that will make everyone say WOW. A delicious combination of sweet and sour in these amazing beauties! Chocolate coffee eclairs - I cannot say enough about how delicious these are!
Instructions to make Heavenly Coffee and Chocolate Éclairs:
- 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!
You'll fall in love with this pate a choux dessert from the first bite! These beauties are piped full of creamy coffee custard filling; not too sweet and just the right amount of goodness, then dipped into chocolate. She get happy lifetime Cup of coffee and eclairs with chocolate. For so long, éclairs have been known to only be filled with plain pastry cream, glazed with dark chocolate. The world is full of endless Entering L'ÉCLAIR feels like you've been magically transported to a classy pâtisserie along the Champs-Élysées.
So that’s going to wrap this up with this exceptional food heavenly coffee and chocolate éclairs recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
