I've got to admit patisserie week was a bit scary. so many things to go wrong! But with a bit of persistence, a lot of patience and time I think these Eclairs came out ok. They are for sure a tea time treat to behold!
100g salted butter
150 gm plain flour sieved
4eggs, at room temperature
Mocha crème pâtissière
260ml milk (I used semi skimmed)
50ml good quality espresso coffee
3 medium egg yolks
100g caster sugar
20 g plain flour, sieved
70 g good quality milk chocolate finely chopped (you can use our Vanilla and Cocoa Nibs if you fancy an extra bit of crunch)
160ml double cream, whisked to soft peaks
Dark chocolate glaze
110g caster sugar
125 g Maca, Vanilla and Cocoa Nibs finely chopped
For the mocha crème pâtissière,
First make your coffee (I used a cafetiere)
- Add coffee to milk and bring to the boil in a saucepan over medium-high heat. Meanwhile, whisk yolks and sugar in a bowl to combine, then whisk in flour.
- Add milk mixture to your yolk and sugar mixture, whisking continuously until smooth, then return to pan.
- Whisk over medium heat until thick and smooth (this will take 3-4 minutes)
- Remove the pan from the heat and add the chocolate and stir it in.
- Transfer the crème pat to a bowl, cover closely with plastic wrap and refrigerate until chilled.
- When you’re ready for it fold through whipped cream and transfer to a piping bag (no nozzle). You can do this at any point once the crème pat has chilled it will keep in the fridge just fine.
For the choux pastry
- Preheat oven to 220C and line 2 baking sheets with greaseproof paper
- Combine butter and 250ml water in a saucepan, bring to the simmer over high heat and cook until butter is melted. Add flour, beating vigorously with a wooden spoon until mixture pulls away from sides of pan.
- Remove the saucepan from the heat and cool for 5 minutes – this is important!
- Then add eggs one at a time, beating well to combine after each addition.
- Transfer to a piping bag fitted with a 1.5cm plain nozzle and pipe 8cm lengths on trays lined with baking paper. Bake for 10 minutes, then reduce oven to 180C and bake for a further 10. Prick base of pastries with tip of a small knife, turn the buns upside down and bake until dry and light golden (5minutes).
- Transfer to a wire rack, cool completely then halve horizontally with a bread knife.
Dark Chocolate Glaze
- For dark chocolate glaze, combine sugar and 60ml water in a small saucepan, stir over medium-high heat until sugar dissolves, then cook until light caramel (8-10 minutes). Remove from heat, add chocolate and 50ml water (be careful, hot caramel may spit), return to heat and stir until smooth. Add another 50ml water, stir to combine, then strain through a fine metal sieve into a heatproof bowl. Keeping glaze warm over a saucepan of hot water, carefully dip éclair tops into glaze, shaking off excess, and set aside on a wire rack until set (10-15 minutes).
- Pipe mocha crème pâtissière over éclair bases, sandwich with tops and serve.