Coffee Eclairs
 
 
Smooth coffee flavored pastry cream inside delicious pate a choux pastry!
Author:
Recipe type: Breakfast
Serves: 1 dozen eclairs
Ingredients
Pate a Choux
  • ½ cup water
  • 4 tbsp unsalted butter
  • 1 teaspoon granulated sugar
  • ½ cup all purpose flour
  • 3 eggs, divided
Coffee Pastry Cream
  • 2 egg yolks
  • ¼ cup granulated sugar
  • 2 tbsp corn starch
  • 1 cup milk
  • 1 tsp vanilla extract
  • 1 tsp instant espresso powder
Chocolate Coffee Glaze
  • 1 cup powdered sugar
  • 1-2 tbsp milk
  • ½ tsp espresso powder
  • 1 tbsp cocoa powder
  • 1 tsp vanilla extract
Instructions
Pate a Choux
  1. Pre-heat oven to 425 F.
  2. In a small heavy bottom saucepan on medium heat, add water, butter and sugar. Once the mixture is boiling, add flour and stir with a spatula. Stir until a there is a thin coating of dough on the saucepan.
  3. Spoon dough into a large bowl. Stir for 1 minute to cool. Add two eggs, one at a time, mixing in between each addition.
  4. Spoon dough into a piping bag and pipe 5 inch lines on a parchment- lined baking sheet. Brush each eclair with egg wash and mist with water. You can also dip you hand in water and flick droplets onto the baking sheet if you don't have a spray bottle.
  5. Bake at 425 F for 12 minutes, then turn the heat down to 375 F and bake an additional 20 minutes or until eclairs are golden brown. Do not open the oven door while they bake, you want the heat to dry out the center of the eclairs. Once baked, poke a hole on the side of each eclair and let cool.
Pastry Cream
  1. Add milk, vanilla extract and espresso powder to a saucepan. Scald the milk over medium heat and set aside.
  2. In a large bowl, whisk together egg yolks, sugar, and cornstarch until pale yellow.
  3. Temper the yolks by adding ½ cup of the scalded milk to them. Whisk continuously for 1 minute to prevent the egg from cooking.
  4. Pour the eggs mixture into the saucepan with the rest of the milk. Heat this on high heat while whisking continuously.The pastry cream will thicken as the cornstarch is activated by the heat.
  5. Once the cream thickens, pour the pastry cream through a sieve into a bowl. Place a piece of plastic wrap directly on top of the cream to prevent a skin. Refrigerate the cream until cool.
  6. Once cool, pour the pastry cream into a piping bag fit with a small piping tip.
Glaze
  1. Mix all ingredients in a bowl until smooth. Use 1 tbsp of milk initially and add more if needed to get the right consistency.
Assemble
  1. Push the piping tip into the edge of the eclair and pipe the cream in until full. Dip the top of the eclair into the glaze and set on a rack. Refrigerate until ready to eat. Enjoy!
Recipe by at https://www.ideahacks.com/coffee-eclairs/