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Choux pastries with coffee cream
French choux éclairs with coffee cream are a magical sweet dessert that combines vibrant coffee cream and a delicate pastry base with a tempting crispy crust. The éclairs turn out very tasty, with a strong coffee aroma that fills the velvety choux cream. Try making éclairs with coffee cream – you will definitely be delighted by them!
Preparation time: 2 hours 30 minutes.
Caloric content: 193 kcal per 100 grams of the dish.
Ingredients
Show ingredients
To prepare the dough for the éclairs, 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;
- yolks - 4 pcs;
- milk - 500 ml;
- salt - a pinch;
- freeze-dried coffee - 10 g;
- flour - 50 g.
Preparation
- First, you need to prepare the dough for the éclairs. To do this, it is necessary to boil water together with pieces of margarine or butter.
- Add salt and sifted flour to the water with margarine. Stir the mixture with a spatula until it forms a homogeneous ball. It will take about two to three minutes to hydrate the flour.
- While stirring continuously, add the eggs to the mixture one at a time.
- Continue adding eggs until the choux pastry becomes smooth, homogeneous, and semi-thick. The mixture should not flow off the spatula but should slightly fall off.
- Use a pastry bag to shape the éclairs on a baking sheet lined with parchment paper.
- Bake the choux éclairs in the oven for 25 minutes without opening the door. Do not open the oven, otherwise the éclairs will deflate. 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. Let the finished éclairs cool down.
- To prepare the cream, bring the milk to a boil.
- Add freeze-dried coffee to the hot milk. Stir until the coffee dissolves.
- While the milk is heating, beat the egg yolks with sugar until pale.
- Add the sifted flour to the yolks. Stir the mixture until the lumps of flour dissolve.
- Pour a few tablespoons of coffee milk into the yolks, vigorously mixing the mixture. Pour all the milk into the yolks this way. Then return the mixture to the pot and cook the cream until thickened.
- It will take about two minutes to cook the coffee cream.
- Fill the éclairs with the cooled coffee cream.
- Dust the choux éclairs with powdered sugar or drizzle with melted chocolate. Enjoy your meal!
