Éclairs with mocha glaze
Ingredients
Dough
- 100 g Flour
- 100 Ml Water
- 100 Ml Milk
- 0,5 tsp Salt
- 100 g Butter diced
- 4 Pieces Eggs
Fill
- 500 g Pastry cream
Glaze
- 250 g white fondant
- 50 Ml Water
- 0,5 Cup Espresso coffee
Instructions
Dough
- Preheat the oven to 200°C. Bring the pan with the milk, water, butter and salt to the boil. Remove the pan from the heat and stir in the flour. Put back on the heat and let the mixture cook for 1 to 2 minutes while stirring. Remove the pan from the heat again and stir in the eggs 1 at a time, until they have been absorbed and a nice smooth and flexible batter has been created. Fill a piping bag with an 8 mm nozzle with the batter and pipe sausage sized moulds of 10-12 cm on a baking paper-lined and lightly greased floured baking sheet. Bake in the oven for 20-25 minutes. Leave them to cool on a grid.
Fill
- Beat the pastry cream with a whisk until smooth.
- Cut them open on 1 long side and fill a piping bag with the cream and fill the éclairs.
Glaze
- Heat the fondant with the water to 40ºC, stirring constantly, and mix in the coffee. You can cover the glaze on the èclairs with a spoon or you can pass them through the glaze. Let them stiffen and serve.
Notes
This dough is used for baking puffs and puffs, profiteroles, éclairs, moorheads, croqu-and-bouche, cheese puffs.
With one quantity of dough with 3 eggs you make 20-25 middle large puffs, enough for 6 portions for a dessert.
If you pipe the puffs, use a piping bag with a round nozzle of 1 – 1.25 cm diameter diameter.
Bake the puffs in a preheated oven at 200C for +/- 20-25 minutes. If you fry the dough for fritters, fry them in fat of 190 C for ± 3 – 5 minutes. Golden rules for baking puffs:
Never let the water boil until the butter has melted - the water evaporates, causing the quantities no longer are right.
Bake the puffs on a water-moistened baking tin, so they rise better. Instead of a piping bag you can also place the puffs on the baking tin with the help of 2 tea spoons. Leave space between the puffs because of the rising.
Puffs should be nice in color, they often look overcooked before they are really crunchy. To maintain the crispiness, prick a small hole when cooked and put them back in the oven (with the oven door open) to give the steam the chance to escape. If you do not do this, there is a good chance that the puffs will collapse if they are finished. The puffs are the best when they're fresh. You can also put them in the oven to pep them up. Always store the puffs in a can that is airtight. Variations
Gougère: add 50 grams of cut cheese to the dough and make small piles on a baking tin. Sprinkle with grated cheese and bake in the preheated oven.
Bake the puffs in a preheated oven at 200C for +/- 20-25 minutes. If you fry the dough for fritters, fry them in fat of 190 C for ± 3 – 5 minutes. Golden rules for baking puffs:
Never let the water boil until the butter has melted - the water evaporates, causing the quantities no longer are right.
Bake the puffs on a water-moistened baking tin, so they rise better. Instead of a piping bag you can also place the puffs on the baking tin with the help of 2 tea spoons. Leave space between the puffs because of the rising.
Puffs should be nice in color, they often look overcooked before they are really crunchy. To maintain the crispiness, prick a small hole when cooked and put them back in the oven (with the oven door open) to give the steam the chance to escape. If you do not do this, there is a good chance that the puffs will collapse if they are finished. The puffs are the best when they're fresh. You can also put them in the oven to pep them up. Always store the puffs in a can that is airtight. Variations
Gougère: add 50 grams of cut cheese to the dough and make small piles on a baking tin. Sprinkle with grated cheese and bake in the preheated oven.
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