Éclairs with mocha glaze

Recept Afdrukken




    1. 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.
    1. Beat the pastry cream with a whisk until smooth.
    2. Cut them open on 1 long side and fill a piping bag with the cream and fill the éclairs.
    1. 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.
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