I think by now everyone knows just how much we love to sneak coffee into just about everything. These coffee cream eclairs are the perfect pick me up for your afternoon, or morning or really anytime you need something just a little bit naughty. These are 100% BeanGiving approved!
- 60g butter
- ¾ cup of water
- ¾ cup of plain flour sifted
- 3 eggs
- 200 grams of good quality dark chocolate melted
- 2 cups of thickened cream
- 2 tablespoons pure icing sugar
- 2 shots of brewed espresso
- *optional* 1 tablespoon of a coffee liqueur of your choice
Preheat an oven to 200 Degrees Celsius, set to bake. Line two baking trays with baking paper.
Stir butter and water in a saucepan over medium heat until the butter melts and the mixture comes to the boil. Add in the flour and stir with a wooden spoon until the mixture comes away from the pan. Set the dough aside to cool.
Transfer the dough to a small bowl and use an electric mixer to beat in 1 tablespoon of egg at a time, beating well after each addition until the mixture is thick and glossy.
Spoon the dough into a piping bag fitted with a plain wide nozzle. Pipe the mixture in 10cm logs onto the prepared baking trays. Allowing at least 5cm between each log. Lightly sprinkle the trays with water and bake for 20 minutes. Reduce the oven temperature to 160 Degrees Celsius and bake for a further 30 minutes or until puffed and golden. Turn the oven off and leave the pastries in the oven with the door slightly ajar to dry out. Once dry remove from the oven and set aside to cool completely.
Once cooled spread the melted chocolate over the top of the pastries and set aside to set.
In the meantime, beat the cream and icing sugar in a bowl until firm peaks form. Fold the coffee (and liqueur) into the whipped cream until it is all combined. Spoon the mixture into a piping bag.
Cut the eclairs in half horizontally and fill with the coffee cream.
Enjoy and Happy Coffeeing!