Mini eclairs with coffee-liqueur cream

6 servings

45 minutes

Mini eclairs with coffee liqueur cream are an exquisite dessert that adds elegance and sophistication to any tea party. Originating from European cuisine, they are inspired by classic French eclairs but have a unique character due to the combination of aromatic coffee and delicate Baileys liqueur. The crispy, airy dough perfectly complements the velvety cream with a subtle vanilla note, while the bitter chocolate glaze adds depth to the flavor. These mini eclairs are an ideal choice for morning coffee or a romantic dinner when you want something light yet luxurious. Their refinement makes them a wonderful addition to any festive table, and the rich coffee flavor pairs well with dessert wines and strong drinks.

Energy value per serving

• Calories: 510.9
• Proteins: 6.9g
• Fats: 36.1g
• Carbohydrates: 37.8g

Ingredients

• Butter: 150 g
• Water: 60 ml
• Milk: 260 ml
• Salt: pinch
• Sugar: 2 tbsp
• Wheat flour: 100 g
• Chicken egg: 1 pc
• Vanilla sugar: 0.5 pc
• Baileys liqueur: 35 ml
• Instant coffee: 1.5 tsp
• Dark chocolate: 2 pc

Cooking steps

1. For the test (for 30 mini eclairs): combine water, milk, salt, sugar, and butter in a saucepan and heat until boiling.

   Required ingredients:

   • Water: 60 ml
   • Milk: 260 ml
   • Salt:  pinch
   • Sugar: 2 tablespoons
   • Butter: 150 g

2. Remove from heat and add all the flour, mixing until smooth. Add one egg and mix until uniform. Then add the second egg and knead the dough.

   Required ingredients:

   • Wheat flour: 100 g
   • Chicken egg: 1 piece

3. Pipe mini eclairs using a pastry bag.

4. Bake at 190 degrees for about 15 minutes (until done).

5. For the cream: put 3/4 of the milk on the heat and bring it close to a boil. Combine the remaining milk in a bowl with sugar, vanilla sugar, flour, and egg. Mix until smooth.

   Required ingredients:

   • Milk: 260 ml
   • Sugar: 2 tablespoons
   • Vanilla sugar: 0.5 piece
   • Wheat flour: 100 g
   • Chicken egg: 1 piece

6. Pour the milk into the bowl with the ingredients in a thin stream while constantly stirring. Transfer the mixture to a saucepan and place it on the heat, stirring. Bring to a boil and cook for 2-3 minutes until thickened over low heat.

   Required ingredients:

   • Milk: 260 ml

7. Add butter. Mix. Cool and place the cream in the refrigerator, covering it with film.

   Required ingredients:

   • Butter: 150 g

8. Add Baileys liqueur and coffee to the cream, mix well. Place the cream in a piping bag and fill the éclairs with the cream.

   Required ingredients:

   • Baileys liqueur: 35 ml
   • Instant coffee: 1.5 teaspoon

9. Glaze: melt chocolate in a water bath. Decorate the éclairs.

   Required ingredients:

   • Dark chocolate: 2 pieces