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Extract from Bake • By Alison Thompson • Published by Tuttle Publishing

About

Cost
$ $ $ $ $
Difficulty
• • • • •
Time
45 mins

Bake
These are the ultimate treat for coffee lovers. Be sure to cook your éclairs until they are golden and crisp to avoid soggy pastry.

MAKES 16
PREPARATION TIME: 1 HR 20 MINS COOKING TIME: 30 MINS
BEST SERVED ON THE DAY OF BAKING

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© 2019 Alison Thompson / Tuttle Publishing · Reproduced with permission.
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  • Step 1

    Make the Choux Pastry and the Vanilla Custard.

  • Step 2

    Preheat the oven to 360°F (180°C). Line two baking sheets with parchment baking paper.

  • Step 3

    Place the Choux Pastry into a piping bag fitted with a 5⁄8 in (15 mm) plain nozzle. Pipe 16 éclairs, each 4 in (10 cm) long, onto the prepared sheets.

  • Step 4

    Brush the éclairs with the egg wash and bake for 25–30 minutes, until golden and crisp. Transfer to a wire rack to cool.

  • Step 5

    Combine the water and sugar in a small saucepan over low heat, stirring to dissolve the sugar. Add the coffee granules and stir to dissolve. Set aside to cool.

  • Step 6

    Place the Vanilla Custard in a bowl and whisk in half the coffee syrup. Transfer the custard to a clean piping bag fitted with a 1⁄4 in (5 mm) plain nozzle. Pierce the center of the bottom of each éclair with the nozzle and fill with the custard.

  • Step 7

    Sift the icing sugar into a bowl and add the melted butter. Stir in the remaining coffee syrup a teaspoon at a time until a thick icing forms (add a little warm water if needed).

  • Step 8

    Spread the top of each éclair with the coffee icing and drizzle with the melted chocolate, then leave to set for 15 min- utes. Keep refrigerated if not serving immediately.

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