Challenge Coffee Éclairs
Another challenge flittered into my inbox in the form of a request from a work colleague. “Cooking Chook, can you make something with coffee in it?” the email read. Hmmmm…something with coffee *ponderous look* I was flicking through my stack of recipes recently and saw something that I hadn’t made in a very long time – choux pastry, in particular, éclairs. Being a lover of all things French, this was the perfect recipe to not only satisfy my own greedy desires but also help a friend in need of a coffee inspired dessert. So, here you go Arsha – this one is for you. You should be able to make about 16 éclairs, one each for a few guests with plenty left over for you 🙂
Challenge Coffee Éclairs
185ml (¾ cup) water
115g (¾ cup) plain flour, sifted
3 eggs, lightly whisked
150g dark chocolate, melted
500ml thickened cream
2 tbs pure icing sugar
2 tsp instant coffee granules (I used Moccona Medium Roast)
2 tsp boiling water
Preheat oven to 200°C. Line 2 baking trays with baking paper. Stir the butter and water in a saucepan over medium heat until the butter melts and the mixture just comes to the boil. Remove from heat and add the flour. Beat in the flour with a wooden spoon then place saucepan over medium heat again, and stir until mixture comes away from the side. Set mixture aside to cool for about 10 minutes.
Transfer mixture to a medium mixing bowl. Use an electric beater to beat in 1 tablespoon of egg at a time, beating well after each addition, until mixture is thick.
Spoon mixture into a piping bag fitted with a 1.5cm-wide plain nozzle. Pipe mixture into 11cm logs onto the lined trays, leaving roughly 5cm between the logs to allow for spreading. Lightly sprinkle the trays with water. Chuck the trays in the oven and bake for 20 minutes. Then reduce the oven temperature to 160°C and bake for a further 30 minutes or until the éclairs are puffed and golden. Turn the oven off and leave éclairs in the oven, with the door open a smidgen, to dry out. Remove éclairs from the oven and set aside to cool completely.
Melt the chocolate in a heat proof bowl over a saucepan of simmering water, ensuring the base of the bowl does not touch the water. Spread the top of the éclairs with the melted chocolate. Chuck the éclairs into the fridge for about 10 minutes or until the chocolate has set.
Meanwhile, beat the cream and icing sugar in a bowl until firm peaks form. Fully dissolve the coffee granules in boiling water and fold into the cream mixture until combined. Spoon the cream mixture into another piping bag. By the way, it was REALLY hard not to eat all of the coffee cream before filling the éclairs. It was really yummy!
Cut the éclairs in half horizontally ensuring you don’t cut all the way through. Then fill éclairs with coffee cream.
Note: I have amended the original recipe slightly, so if you would like to see the original recipe, click here.