Coffee eclairs

For 18 pieces
  • 60 g Butter
  • 1 EL + 80 g sugar
  • 1 pinch Salt
  • 75 g flour
  • 3 eggs (size M)
  • 2 sheet gelatine
  • 1 vanilla pod
  • 200 ml milk
  • 3 EL + 1 teaspoon of soluble espresso powder
  • 3 Egg yolks (size M)
  • 30 g Icing sugar
  • Coffee beans
  • baking paper
60 minutes
very easy
Bring 125 ml water, butter, 1 tablespoon sugar and salt to the boil in a saucepan. Add the flour all at once and stir with a wooden spoon until the mixture dissolves as a lump and a whitish layer forms on the bottom of the pot.
Put the dough in a mixing bowl. Eggs one after the otherStir in with the dough hook of the hand mixer. Process into a smooth dough. Pour the batter into a piping bag. Approx. Squirt 1.5 cm wide and 9 cm long strips, each approx. 2 cm apart, onto a baking sheet lined with baking paper.
Bake in a preheated oven (electric stove: 225 ° C / convection: 200 ° C / gas: see manufacturer) for about 20 minutes. Open the oven door a crack and let it rest for about 10 minutes. Let cool on a wire rack for about 20 minutes.
In the meantime, soak the gelatine in cold water for the cream. Halve the vanilla pod lengthways. Scrape the pulp out of one half. Use the rest of the pod for other purposes. Warm milk in a saucepan.
Dissolve 3 tablespoons of espresso powder and 80 g of sugar in it. Squeeze out the gelatine. Add with egg yolks and stir in. Continue to heat, stirring constantly, until the cream sets (do not boil!). Let the cream cool down.
In the meantime, mix icing sugar, 1 teaspoon espresso powder and 2–3 teaspoons of water with a whisk. Pour the cooled cream into a piping bag with a small perforated nozzle. Poke 3 small holes in the underside of the eclairs and inject the cream evenly.
Dip the top of the filled eclairs in the coffee icing and let set on a wire rack. Possibly. decorate with coffee beans.
1 piece approx:
  • 100 kcal
  • 430 kJ
  • 3 g protein
  • 5 g fat
  • 11 g carbohydrates


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