\n<\/p>\n

\n<\/div>\n

\nMany of you asked me for a recipe for coffee \u00e9clairs. Chocolate too! I’m going to separate the recipes for more flexibility in searching later in the blog. What took me so long? Because I don’t have the right oven at home (for the choux, it’s not great) and I wanted the perfect cream. I had in mind the wonderful \u00e9clairs of the “Caf\u00e9 de la Paix” near the Op\u00e9ra Garnier. They are since became unaffordable, but still worth a taste! So I worked mostly on the cream recipe. I actually keep my custard base to which I add more custard powder for a firmer consistency, which will then be beaten to soften. The result is a rich, fresh and melting cream. For the icing, I give you a traditional method manual, but you can also icing them with a piping bag …<\/div>\n

\n <\/a><\/p>\n

\nBut what is cream powder? Simply vanilla cornstarch. It is in fact a pastry cream powder. I was quite skeptical with this powder but it actually retains moisture perfectly and that’s why the custard has that consistency. Where can we find it? At G.Detou as usual, on the internet too. But also at the local supermarket! After researching, it is the same as the “ready to use” pastry cream bags in the “pastry products” aisle and I know that the Ancel brand sells them. And it is one of the brands used by the pros in pastry making. I’ve always made my custard “at home”, but with a little of this extra “cream powder”, the cream takes on a wonderful consistency! And it is this ingredient that gives the flan its texture! <\/b><\/div>\n
\n<\/div>\n
\n $\"Coffee$ <\/a><\/div>\n
\n
\n<\/span>
\nRecipe for “coffee eclairs” for about twenty pieces:<\/span><\/p>\n
\n<\/div>\n
\n-125ml of water<\/b><\/div>\n
\n-125ml of milk<\/b><\/div>\n
\n-250ml of eggs (you need a volume for the choux pastry to succeed! that’s about 5 eggs)<\/b><\/div>\n
\n-140g of flour<\/b><\/div>\n
\n-110g of butter<\/b><\/div>\n
\n-5g of sugar<\/b><\/div>\n
\n-5g of salt<\/b><\/div>\n
\n<\/div>\n
\n<\/div>\n
\nCoffee pastry cream<\/span><\/b><\/div>\n
\n-1l of semi-skimmed milk<\/span><\/b><\/div>\n
\n-100g of soft butter<\/span><\/b><\/div>\n
\n-110g of cream powder<\/span><\/b><\/div>\n
\n-200g of egg yolk<\/span><\/b><\/div>\n
\n-250g of sugar<\/span><\/b><\/div>\n
\n-A pinch of vanilla powder (really optional!)<\/span><\/b><\/div>\n
\n-trabilt coffee extract at will<\/span><\/b><\/div>\n
\n
\n<\/span><\/b><\/div>\n
\n-1kg of neutral flux<\/span><\/b><\/div>\n
\n-coffee extract<\/span><\/b><\/div>\n
\n-30 to 50g of sugar cane syrup<\/span><\/b><\/div>\n
\n
\n<\/i><\/b><\/span><\/div>\n
\nStart by preparing the pastry cream:<\/i><\/div>\n
\nPut the 200g of egg yolks in a bowl with the vanilla powder, half the sugar and the cream powder. <\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n $\"Coffee$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nMix well with a whisk. <\/i><\/div>\n

<\/i><\/span>
\n<\/p>\n
\n $\"Coffee$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nBoil the milk with the other half of the sugar and the butter. <\/i><\/div>\n

<\/i><\/span>
\n<\/p>\n
\n $\"Coffee$ <\/i><\/a><\/div>\n

<\/i><\/span>
\n<\/p>\n
\n $\"Coffee$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nWhen the milk is boiling, pour a small amount over the yolk-cream powder mixture. <\/i><\/div>\n

<\/i><\/span>
\n<\/p>\n
\n $\"Coffee$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nMix well. <\/i><\/div>\n

<\/i><\/span>
\n<\/p>\n
\n $\"Coffee$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nAnd pour this mixture back into the saucepan with the rest of the hot milk. <\/i><\/div>\n

<\/i><\/span>
\n<\/p>\n
\n $\"Coffee$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nReturn to simmer over low heat. Boil for three to four minutes while whisking. <\/i><\/div>\n

<\/i><\/span>
\n<\/p>\n
\n $\"Coffee$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nPour the pastry cream into a dish.<\/i><\/div>\n

<\/i><\/span>
\n<\/p>\n
\n $\"Coffee$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nAnd cover with stretch film directly in contact with the cream. Let cool completely then store cool. <\/i><\/div>\n

<\/i><\/span>
\n<\/p>\n
\n $\"Coffee$ <\/i><\/a><\/span><\/div>\n
\n
\n<\/i><\/div>\n
\nHere is the coffee I use for this recipe. This is the Trablit brand. You can find it as usual at G.Detou or on the internet without difficulty. <\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n $\"Coffee$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nPlace all the custard in the bowl of a kitchenaid or kenwood food processor, or in a bowl.<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n<\/div>\n
\n $\"Coffee$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nSimply whip it vigorously to smooth it out and make it soft. You can do it by hand with a whisk or with the whisk of the food processor. Smooth for at least 5 minutes.<\/i><\/div>\n

<\/i><\/span><\/span>
\n<\/p>\n
\n $\"Coffee$ <\/i><\/a><\/div>\n

\n<\/i><\/p>\n
\nAdd coffee extract. Taste and add as you go. I have absolutely no idea how much because I always do it “on the fly”! <\/i><\/div>\n\n
\n<\/i><\/div>\n
\n $\"Coffee$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nThe Trablit is not very strong, so you can use a lot of it. <\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Coffee$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nSet the cream aside in a cool place until ready to use.<\/i><\/div>\n
\nFor the cabbages: prepare them the day before so that they harden a little.<\/i><\/div>\n
\nPreheat the oven to 200\u00b0C.<\/i><\/div>\n
\nPut milk, water, butter, sugar and salt in a saucepan.<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n $\"Coffee$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nBring to a boil over low heat.<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n $\"Coffee$ <\/a><\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n Add the flour all at once off the heat.<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n $\"Coffee$ <\/a><\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n $\"Coffee$ <\/a><\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n Stir well (even quite briskly!!) then put back on low heat for 1 minute to dry out the dough. It is necessary to mix constantly. The dough will come off the bottom of the pan.<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n $\"Coffee$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\n Pour the dough into a bowl.<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n $\"Coffee$ <\/a><\/i><\/div>\n
\n
\n<\/i><\/div>\n
\nAdd the 205ml of beaten eggs little by little on the dough. mix well before adding the remaining eggs.<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n $\"Coffee$ <\/a><\/i><\/div>\n
\n
\n<\/i><\/div>\n
\nStir vigorously to blend.<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n $\"Coffee$ <\/a><\/i><\/div>\n
\n
\n<\/i><\/div>\n
\nPut the pastry in a pastry bag fitted with a smooth or fluted tip at least 10mm in diameter.<\/i><\/span><\/span><\/div>\n
\n
\n<\/i><\/div>\n
\n $\"Coffee$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nYou can draw 10-12cm long lines with a pencil to help you make straight eclairs. In my experience, you should not overdo the thickness of the choux, as they swell up a lot when cooked.<\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Coffee$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nYou can put 6 to 8 eclairs per plate. <\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Coffee$ <\/i><\/a><\/div>\n

\n<\/i><\/p>\n
\nBake for 20-25 minutes at 200\u00b0C. The eclairs must be really golden, otherwise they will fall apart. <\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Coffee$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nThen let the eclairs dry overnight to allow them to stale a bit. If you don’t wait a bit, you will have a hard time dipping the eclairs in the fondant.<\/i><\/div>\n
\nThe next day, fill the eclairs by making three small holes under the eclairs with a small fluted tip or a fine knife tip. One hole in the middle and two symmetrical ones across the tip of the lightning bolt.<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n $\"Coffee$ <\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nPut the coffee cream in a pastry bag fitted with a 6mm nozzle and fill the eclairs with the three different holes. When the cream overflows a bit, scrape the lightning from underneath. Do the same with all .<\/span><\/span><\/i><\/div>\n
\nPrepare the icing for the \u00e9clairs:<\/i><\/div>\n
\nPut the fondant in a double boiler or in the microwave to melt it a little. Don’t get too hot! It is enough to reach 30-35\u00b0C. <\/i><\/div>\n
\nAdd the trablit. As with the cream, you just have to go a little at a time. <\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n $\"Coffee$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nThen add a little liquid sugar cane syrup (30 to 50g) to soften the fondant and to keep its shine while drying.<\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Coffee$ <\/i><\/a><\/div>\n

\n<\/i><\/p>\n
\nDip the cream-filled eclairs, upside down (in the photo the choux pastry is empty to make it easier to take pictures!!), up to the halfway point.<\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Coffee$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nIt looks like on the picture that I am shooting the lightning directly upwards, but no! You have to lift it up very slightly, then take it off like a child takes off a toy plane. <\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Coffee$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nRemove excess icing by scraping (not completely!!!) with the index finger of the hand that is not holding the lightning bolt. Still following?? <\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Coffee$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nDo the same for all the eclairs. <\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n $\"Coffee$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nKeep in a cool place. The eclairs will keep for a maximum of 2 days in a cool place. But there is little chance that they will survive all that time.<\/i><\/div>\n
\n<\/div>\n
\n
$\"Coffee$ <\/a><\/div>\n
\n<\/div>\n
\n<\/div>\n
\n $\"Coffee$ <\/a><\/div>\n
<\/p>\n
\n $\"Coffee$ <\/a><\/div>\n
<\/p>\n
\n<\/p>\n
\n<\/span><\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
Many of you asked me for a recipe for coffee \u00e9clairs. Chocolate too! I’m going to separate the recipes for more flexibility in searching later in the blog. What took…<\/p>\n","protected":false},"author":1,"featured_media":34781,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[144],"tags":[142],"class_list":["post-286434","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sweet","tag-sweet"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/286434","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=286434"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/286434\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/34781"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=286434"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=286434"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=286434"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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