Coffee eclairs
10 servings
30 minutes
Coffee eclairs are a refined delicacy of French cuisine, harmoniously blending airy pastry, rich coffee-chocolate cream, and fragrant glaze. The origins of eclairs date back to the 19th century when they were invented by the famous French pastry chef Antoine Carême. Since then, they have become a symbol of exquisite baking. In this variation, the classic recipe is enriched with subtle coffee notes that add depth and sophistication to the dessert. The crispy shell of the eclair gently complements the silky cream, while the orange juice glaze adds a light fruity freshness. Perfect with morning coffee or as an elegant treat for guests. This dessert not only delights with its taste but also transforms an ordinary tea time into a true gastronomic ritual.
1
To prepare the dough, boil a glass of water and 60 grams of butter with salt. Add 150 grams of flour and cook on low heat until the dough starts to pull away from the bottom of the pot. Then transfer it to a bowl and knead with a mixer, adding eggs and baking powder alternately.
- Butter: 200 g
- Salt: pinch
- Wheat flour: 150 g
- Chicken egg: 4 pieces
- Baking powder (raising agent): 1 teaspoon
2
Preheat the oven to 200 degrees. Grease the baking tray with butter and dust with flour. Fill a piping bag with a star tip with the dough and squeeze it onto the tray, forming strips about 10 cm long.
- Butter: 200 g
- Wheat flour: 150 g
3
Melt chocolate with cream, 125 grams of butter, and instant coffee in a water bath. Then cool and refrigerate for 3-4 hours. Whip the cream to a foam, place it on the bottom half of the éclairs, and cover with the top half. Then drizzle the éclairs with a glaze made from orange juice, powdered sugar, vanilla sugar, and cinnamon.
- 70% dark chocolate: 100 g
- Milk chocolate: 100 g
- Cream: 300 g
- Butter: 200 g
- Instant coffee: 1.5 teaspoon
- Orange juice: 3 tablespoons
- Icing sugar: 200 g
- Vanilla sugar: pinch
- Cinnamon: pinch
