date: 2020-12-17T18:05:33.979Z image: https://img-global.cpcdn.com/recipes/a0d34d12c2c48736/751x532cq70/heavenly-coffee-and-chocolate-eclairs-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/a0d34d12c2c48736/751x532cq70/heavenly-coffee-and-chocolate-eclairs-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/a0d34d12c2c48736/751x532cq70/heavenly-coffee-and-chocolate-eclairs-recipe-main-photo.jpg author: Chris Wilkerson ratingvalue: 4 reviewcount: 7118 recipeingredient: - " Coffee Pastry Cream" - "6 egg yolks" - "30 g cornflour" - "480 ml whole milk" - "Splash Vanilla extract" - "1 tbsp Freshly ground coffee" - "135 g Granulated sugar" - "240 ml double cream" - " Choux" - "113 g Butter" - "240 ml water" - "1/2 tsp salt" - "2 tsp sugar" - "128 g flour sifted" - "4 eggs" - " Ganache" - "100 g chocolate" - "100 ml double cream" recipeinstructions: - "Make your pastry cream: put the vanilla, milk and coffee in a pot and bring to the boil. Meanwhile, combine the sugar and egg yolks and whisk until light and foamy." - "Once your yolks are foamy, add the cornflour and mix well. Pour a small amount of the milk mixture into the egg and whisk thoroughly, to heat up the eggs. Then pour the eggs into the rest of the milk and cook on high, constantly mixing." - "Your cream will very suddenly thicken up, and it is ready when this happens. Strain it into a bowl and cover with cling film, placing it onto the surface of the custard so no skin forms. Place this in the freezer until it is cool and then into the fridge overnight." - "Make the choux: Heat your oven to fan 220C. Melt butter, water, sugar and salt in a pan until at a rolling boil. Then, take it off the heat and quickly add the flour and, with a wooden spoon, stir, stir, STIR! After around thirty seconds, put it back onto the heat and cook, whilst mixing, for a minute." - "It should clump into a ball when you are ready to put it into your standing mixer. This is highly recommended as you might not incorporate enough air if you do this by hand. I've learned that the hard way, honestly. Mix on high, adding one egg at a time until at a thick, velvety consistency, willingly falling from the paddle when you lift it up, but not in a liquid manner." - "Using an 869 tip on your piping bag, pipe long strands of chough, around 10cm.if you haven't got an 869 tip, feel free to cut the end of the bag, just the Éclairs may be a bit more... Misshapen. Pat down any bits that are sticking up with a wet finger. Any leftover choux can be made into profiteroles, just by piping a small dollop onto your baking sheet and smoothing the top." - "Cook for 15 minutes and then turn the temperature down to 190C and cook for 20 minutes. They should be golden and crispy when they leave the oven. Poke a small hole in each one to release steam once they're done, so it says crispy." - "Take your pastry cream out of the fridge and it should be like jelly. Whip 240ml of cream and mix into to custard roughly. Then tip back into the bowl and mix on high until fully combined and very light." - "To fill the Éclairs, use a tip with a small hole on your piping bag. Use a skewer to make a small hole and pipe in through there. When the Éclair is heavy and cream begins to seep out of the hole, it is full. Be sure to make a few holes just to ensure it is filled the whole way. (Profiteroles should be filled with plain, whipped cream)." - "Make the ganache: Over a double boiler, melt the chocolate and cream together until one homogeneous mixture. Whisk until smooth." - "Dip the top of the Éclairs in the ganache and set aside on a plate to harden up. This makes a delicious, but elegant and quite impressive dessert to send to all of your guests! Enjoy!" categories: - Recipe tags: - heavenly - coffee - and katakunci: heavenly coffee and nutrition: 138 calories recipecuisine: American preptime: "PT24M" cooktime: "PT37M" recipeyield: "3" recipecategory: Dessert ---  Hey everyone, it is Brad, welcome to my recipe site. Today, we're going to prepare a special dish, heavenly coffee and chocolate éclairs. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious. Highlights of our Choux & Eclairs masterclass in Heavenly Sweet Academy Jakarta with Chef Joakim Prat from the infamous Maitre Choux London! These mini eclairs are just heavenly!! Chocolate Eclairs are one of my favourite Pastries from my childhood. Coffee Eclairs filled with fresh cream have become a firm favourite as I've got older 💕. Heavenly Coffee and Chocolate Éclairs is one of the most favored of recent trending meals in the world. It's enjoyed by millions every day. It is easy, it's fast, it tastes yummy. They are nice and they look wonderful. Heavenly Coffee and Chocolate Éclairs is something that I've loved my entire life. To get started with this recipe, we must prepare a few components. You can have heavenly coffee and chocolate éclairs using 18 ingredients and 11 steps. Here is how you cook that. ##### The ingredients needed to make Heavenly Coffee and Chocolate Éclairs: 1. Take Coffee Pastry Cream 1. Get 6 egg yolks 1. Take 30 g cornflour 1. Make ready 480 ml whole milk 1. Get Splash Vanilla extract 1. Prepare 1 tbsp Freshly ground coffee 1. Make ready 135 g Granulated sugar 1. Take 240 ml double cream 1. Get Choux 1. Take 113 g Butter 1. Get 240 ml water 1. Prepare 1/2 tsp salt 1. Prepare 2 tsp sugar 1. Prepare 128 g flour, sifted 1. Prepare 4 eggs 1. Take Ganache 1. Prepare 100 g chocolate 1. Get 100 ml double cream A delicious combination of sweet and sour in these amazing beauties! Your Heavenly Coffee stock images are ready. Download all free or royalty-free photos and vectors. Use them in commercial designs under lifetime, perpetual & worldwide rights. ##### Steps to make Heavenly Coffee and Chocolate Éclairs: 1. Make your pastry cream: put the vanilla, milk and coffee in a pot and bring to the boil. Meanwhile, combine the sugar and egg yolks and whisk until light and foamy. 1. Once your yolks are foamy, add the cornflour and mix well. Pour a small amount of the milk mixture into the egg and whisk thoroughly, to heat up the eggs. Then pour the eggs into the rest of the milk and cook on high, constantly mixing. 1. Your cream will very suddenly thicken up, and it is ready when this happens. Strain it into a bowl and cover with cling film, placing it onto the surface of the custard so no skin forms. Place this in the freezer until it is cool and then into the fridge overnight. 1. Make the choux: Heat your oven to fan 220C. Melt butter, water, sugar and salt in a pan until at a rolling boil. Then, take it off the heat and quickly add the flour and, with a wooden spoon, stir, stir, STIR! After around thirty seconds, put it back onto the heat and cook, whilst mixing, for a minute. 1. It should clump into a ball when you are ready to put it into your standing mixer. This is highly recommended as you might not incorporate enough air if you do this by hand. I've learned that the hard way, honestly. Mix on high, adding one egg at a time until at a thick, velvety consistency, willingly falling from the paddle when you lift it up, but not in a liquid manner. 1. Using an 869 tip on your piping bag, pipe long strands of chough, around 10cm.if you haven't got an 869 tip, feel free to cut the end of the bag, just the Éclairs may be a bit more... Misshapen. Pat down any bits that are sticking up with a wet finger. Any leftover choux can be made into profiteroles, just by piping a small dollop onto your baking sheet and smoothing the top. 1. Cook for 15 minutes and then turn the temperature down to 190C and cook for 20 minutes. They should be golden and crispy when they leave the oven. Poke a small hole in each one to release steam once they're done, so it says crispy. 1. Take your pastry cream out of the fridge and it should be like jelly. Whip 240ml of cream and mix into to custard roughly. Then tip back into the bowl and mix on high until fully combined and very light. 1. To fill the Éclairs, use a tip with a small hole on your piping bag. Use a skewer to make a small hole and pipe in through there. When the Éclair is heavy and cream begins to seep out of the hole, it is full. Be sure to make a few holes just to ensure it is filled the whole way. (Profiteroles should be filled with plain, whipped cream). 1. Make the ganache: Over a double boiler, melt the chocolate and cream together until one homogeneous mixture. Whisk until smooth. 1. Dip the top of the Éclairs in the ganache and set aside on a plate to harden up. This makes a delicious, but elegant and quite impressive dessert to send to all of your guests! Enjoy! Download all free or royalty-free photos and vectors. Use them in commercial designs under lifetime, perpetual & worldwide rights. Dreamstime is the world`s largest stock photography community. Classic eclairs, called eclairs au chocolat or chocolate eclairs, are made with French choux pastry. The hallow crispy shells are then filled with vanilla custard, called pastry cream, and dipped in a chocolate glaze! So that is going to wrap it up with this exceptional food heavenly coffee and chocolate éclairs recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!