Coffee Cream Eclairs

AuthorGeo FoodsCategory

Ingredients

 ½ cup water
 40 g chopped butter
 ½ cup plain flour
 2 eggs
 1 cup fresh cream
 2 tbsp icing sugar
 ¼ tsp vanilla essence
 1 tsp ground coffee
 3 tbsp ground coffee
 40 g chopped dark cocoa chocolate

Preparation

1

Preheat oven to 220C. In a small saucepan set over medium heat bring water and butter to boil. Add flour and mix vigorously with a wooden spoon until the mixture comes away from the sides and forms a ball. This should only take a few seconds. Transfer dough into a mixing bowl and flatten to cool slightly. Add eggs and beat with an electric mixer or whisk until glossy and smooth. Using a two cm round piping tip or a zip lock bag with a hole cut in it, pipe dough into four-inch long logs about one inch apart. Bake at 180C for 10 minutes, transfer to a cooling rack to let it cool completely before filling. In the meantime prepare the glaze and cream filling. For the glaze, place milk and chocolate in a small bowl and heat on medium high setting in the microwave for 20 seconds. Mix gently to melt and form a ganache. For the filling, beat cream with sugar, vanilla and freshly ground coffee until firm peaks form. Store in the fridge until you need them. Cut cooled down eclairs in half horizontally. Fill each half with whipped cream, sandwich together and spread the top in chocolate icing. Place on a cool cookie tray and chill in the fridge for the icing to set and enjoy!

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Ingredients

 ½ cup water
 40 g chopped butter
 ½ cup plain flour
 2 eggs
 1 cup fresh cream
 2 tbsp icing sugar
 ¼ tsp vanilla essence
 1 tsp ground coffee
 3 tbsp ground coffee
 40 g chopped dark cocoa chocolate

Directions

1

Preheat oven to 220C. In a small saucepan set over medium heat bring water and butter to boil. Add flour and mix vigorously with a wooden spoon until the mixture comes away from the sides and forms a ball. This should only take a few seconds. Transfer dough into a mixing bowl and flatten to cool slightly. Add eggs and beat with an electric mixer or whisk until glossy and smooth. Using a two cm round piping tip or a zip lock bag with a hole cut in it, pipe dough into four-inch long logs about one inch apart. Bake at 180C for 10 minutes, transfer to a cooling rack to let it cool completely before filling. In the meantime prepare the glaze and cream filling. For the glaze, place milk and chocolate in a small bowl and heat on medium high setting in the microwave for 20 seconds. Mix gently to melt and form a ganache. For the filling, beat cream with sugar, vanilla and freshly ground coffee until firm peaks form. Store in the fridge until you need them. Cut cooled down eclairs in half horizontally. Fill each half with whipped cream, sandwich together and spread the top in chocolate icing. Place on a cool cookie tray and chill in the fridge for the icing to set and enjoy!

Coffee Cream Eclairs

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