Tuesday, 12 March 2013

Coffee Éclairs

And so the freezing cold weather continues, but following a very productive day in work, I felt I deserved a little treat. Molly is a huge fan of O'Connors bakery in Co.Clare. He is a true lover of coffee slices and éclairs and I will often treat him to one when we head west. This evening when I got home after work I decided to head straight to the kitchen for my first attempt at some home-made éclairs as a home-coming surprise for Molly! I decided to combine the best of both worlds, an éclair, but with a delicious coffee glaze (just like a coffee slice) instead of chocolate. Michael arrived home, and watching his eyes light up was just as great as sharing these tasty treats!


Coffee Éclairs

Ingredients
For the choux pastry
60g butter
150ml water
2 eggs
75g plain flour

For the filling and icing
200ml cream
1 tsp instant coffee
15g butter
2 tbsp water
90g icing sugar



Method

For the choux pastry
1. Place the cubed butter and water in a pan and heat until the butter melts. Allow to boil.
2. Remove from the heat and sift in the flour, stirring well until the mixture forms a soft ball as 
    pictured.
3. Allow to cool a little before adding the beaten egg and mixing until the mixture looks smooth 
    and glossy.
4. Place the mixture into a piping bag with a 1cm nozel. Butter a baking tray and splash with a 
    little water. Carefully pipe 8cm lengths as pictured and then glaze with beaten egg. Place in  
    the oven at 200C for ten minutes, then turn the oven down to 170C and bake for a further 
   15 minutes. Split the lengths in half and allow to cool on a wire rack.

For the filling and icing
1. Place the whipped cream into the lower half of the éclairs.
2. To make the coffee glaze, place the butter, coffee and water into a heatproof bowl set over a 
    pan of boiling water. Heat gently until the butter melts.
3. Remove the bowl from the heat and stir in the icing sugar, mixing until smooth. Dip the top 
    half of each éclair in the glaze or alternatively use a spoon. Place the top halves in the fridge 
    for ten minutes to allow the glaze to set and avoid the pastry becoming soggy.
4. Remove the glazed tops from the fridge and assemble the éclairs carefully, sandwiching the 
    tops onto the cream filled bases. 




E-D's Notes
- These éclairs can of course be served with a traditional chocolate topping as an alternative to 
   my preferred coffee glaze.
- Although you may be tempted to open the oven door to have a peak during the baking 
  process, remember that opening the door will alter the temperature of the oven and can affect 
  the éclairs baking. This is true for many baked treats, so if you need to peek, do so through 
  the oven door!

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