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    Saturday, August 08, 2015

    Éclair Filled with Coffee Cream recipe


    ½ cup flour
    ¼ teaspoon salt
    ½ teaspoon sugar
    ¼ teaspoon vanilla
    ½ cup water or milk
    ¼ cup butter
    2 eggs

    For the filling

    whipped cream or custard
    ½ cup espresso coffee

    For garnishing

    melted dark chocolate and icing sugar
    fresh fruit


    - Preheat the oven to 220 °C.
    - Mix flour, salt, sugar and vanilla.
    - In a heavy bottomed saucepan combine water and butter when it come to a boil, remove from heat, add flour mixture all at once, stir constantly using a wooden spoon until well combined.
    - Return the mixture back on the stove, continue stirring until it hold together forming a cohesive ball.
    - Remove the mixture from the heat and set to cool.
    - Transfer the mixture in an electric mixer (or whisk by hand) to cool.
    - Add the eggs one at a time with constant beating (make sure the egg is fully incorporated before adding the next one).
    - Put the batter in a pastry bag, press to form small balls or fingers, in an oven tin (tap the protruded edges with a wetted finger to avoid burning).
    - Bake for 15 minutes then lower down the heat to 160 °C and bake for another 20 minutes or until golden.
    - Cool, open the éclair shells with a sharp knife and fill with the whipped coffee cream or custard, garnish with melted chocolate, icing sugar and fresh or dried fruits.

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    Item Reviewed: Éclair Filled with Coffee Cream recipe Rating: 5 Reviewed By: Mrs. Chef
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