Choux pastries with coffee cream

French choux pastries with coffee cream are a magical sweet dessert that combines a bright coffee cream and a delicate base of pastries with a delicious crispy crust. The éclairs turn out very tasty, with a bright aroma of coffee that fills the velvety choux cream. Try making éclairs with coffee cream – you will definitely be delighted!

Serves: 35 pieces.

Cooking time: 2 hours 30 minutes.

Caloric content: 193 kcal per 100 grams of the dish.

Cuisine: French.

Ingredients

To prepare the choux pastry, you need to prepare:

• eggs - 5-6 pcs;
• salt - 1/2 tsp;
• wheat flour - 150 g;
• water - 250 ml;
• margarine - 100 g.

For the coffee cream:

• sugar - 150 g;
• egg yolks - 4 pcs;
• milk - 500 ml;
• salt - a pinch;
• instant coffee - 10 g;
• flour - 50 g.

Preparation

1. First, you need to prepare the choux pastry. For this, it is necessary to boil water together with pieces of margarine or butter.

2. Add salt and sifted flour to the water with margarine. Stir the mixture with a spatula until it forms a uniform ball. It will take about two to three minutes for the flour to be cooked.

3. While stirring, beat in the eggs one at a time.

4. Continue adding eggs until the choux pastry becomes smooth, homogeneous, and semi-thick. The mixture should not run off the spatula but should just slightly fall off.

5. Using a pastry bag, shape the éclairs on a baking sheet lined with parchment paper.

6. Bake the choux pastries in the oven for 25 minutes without opening the door. Do not open the oven, otherwise the éclairs will collapse. After 25 minutes, open the oven door 'a crack' for two minutes to dry the pastries. The baking temperature for the éclairs is 200 degrees. Allow the finished éclairs to cool.

7. To prepare the cream, you need to boil the milk.

8. Add the instant coffee to the hot milk. Stir until the coffee dissolves.

9. While the milk is heating, you should whisk the egg yolks with sugar until white.

10. Add sifted flour to the yolks. Stir the mixture until the lumps of flour dissolve.

11. Pour several tablespoons of coffee milk into the egg yolks, mixing the mass intensively. Thus, pour all the milk into the yolks. Next, return the mixture to the saucepan and reduce the cream to thickness.

12. It will take about two minutes to brew the coffee cream.

13. Fill the eclairs with the cooled coffee cream.

14. Sprinkle the custard eclairs with powdered sugar or drizzle with melted chocolate. Enjoy your meal!