Coffee Eclairs

Nutrition values are AI-estimated based on ingredients.

• 65 g water
• 65 g whole milk
• 55 g unsalted butter
• 2 g granulated sugar
• 75 g bread flour
• 2-3 large eggs
• Powder sugar to dust
• 230 g heavy cream
• 2 g cappuccino powder
• 4 g vanilla extract
• 4-12 g granulated sugar as needed
• 80 g powdered sugar
• 10 g cappuccino powder
• 2-3 tsp water
• White chocolate for drizzling
• Chopped almonds

1. 1Combine liquid cream, 2 g cappuccino powder, and 4 g vanilla extract in a clear mixing bowl.
2. 2Whisk the cream mixture vigorously using a hand whisk until it thickens into a pale coffee-colored cream, stiff enough to hold soft peaks.
3. 3In a saucepan, combine 65 g water, 65 g whole milk, and 55 g cubed butter, then heat until the butter melts and the mixture comes to a boil.
4. 4Add 75 g bread flour all at once to the saucepan, and stir vigorously with a wooden spoon over medium heat until it forms a cohesive dough ball that pulls away from the sides of the pan.
5. 5Transfer the dough to a clear mixing bowl, allow it to cool slightly, then gradually add 2-3 whisked eggs in small portions, mixing thoroughly after each addition until the dough becomes smoother, glossy, and stretchy.
6. 6Transfer the choux pastry dough into a piping bag fitted with a star-shaped nozzle, and pipe uniform eclair shapes onto a baking mat on a baking tray.
7. 7Gently smooth the tops of the piped eclairs with a finger, lightly dust with powder sugar, and bake in an oven until they puff up, turn a deep golden-brown color, and appear dry and crisp.
8. 8Once baked and cooled, carefully slice each eclair shell horizontally using a serrated knife, creating two halves.
9. 9Pipe the prepared coffee cream generously into the hollow bottom half of each eclair shell using a star-tipped piping bag.
10. 10Gently place the top half of the eclair shell back on top of the cream-filled bottom.
11. 11In a small bowl, combine 80 g powdered sugar, 10 g cappuccino powder, and 2-3 tsp water, then stir with a fork until it forms a smooth, pourable, light brown glaze.
12. 12Carefully hold each filled eclair by its sides and dip the top surface into the coffee glaze, allowing excess glaze to drip off, then arrange on a wire rack to set.
13. 13Drizzle white chocolate in thin lines over the coffee glaze, and then sprinkle chopped almonds liberally over the drizzled white chocolate.

These instructions are our analysis of the original video. Watch on YouTube →