Coffee eclairs.
6 servings
60 minutes
Coffee eclairs are a refined delicacy of French cuisine, perfectly combining the tenderness of choux pastry with a rich coffee filling. Their history dates back to the 19th century when eclairs first appeared in Paris. The dessert's name translates to 'lightning' due to its instant disappearance from the plate. The golden crust hides an airy structure, while the cream is fragrant and velvety with sweet and coffee notes. They are wonderful as an accompaniment to morning espresso or an elegant finish to dinner. Coffee eclairs are a delicate play of flavors where the softness of the pastry and the slight bitterness of coffee create perfect harmony. They can be adorned with powdered sugar or glaze, adding touches of sophistication. Such a dessert is the choice of true gourmets who appreciate French culinary art.
1
Pour water into a small pot, add margarine and salt, bring to a boil, and remove the pot from the heat. Add flour to the hot liquid and mix until smooth. Place back on the heat and stir until the dough starts to pull away from the sides of the pot and forms a ball. Let the dough cool, then add 5 eggs one at a time, mixing thoroughly.
- Water: 200 ml
- Margarine: 80 g
- Salt: pinch
- Wheat flour: 180 g
- Chicken egg: 8 pieces
2
Preheat the oven to 220 degrees.
3
Grease the baking paper with fat. Place the dough on it using a spoon or pastry syringe.
4
Bake for 10-15 minutes, then reduce the temperature to 200 degrees and leave for another 15 minutes.
5
Remove the eclairs from the oven and let them cool.
6
Combine powdered sugar, starch, vanillin, eggs, and milk, and whisk in a double boiler until thickened. At the end of whisking, add coffee in a thin stream. Once thickened, remove from heat and continue whisking until completely cooled.
- Powdered sugar: 175 g
- Starch: 20 g
- Vanillin: to taste
- Chicken egg: 8 pieces
- Milk: 500 ml
- Black coffee: 6 tablespoons
7
Cut the eclairs and fill them with coffee cream.