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Coffee éclair

Éclair filled with creamy coffee pastry cream made with fresh espresso, finished with a shiny espresso glaze.

Ingredients

250gwhite fondant
95greduced espresso
50gPowdered sugar
270gMilk
30gButter
2Eggs
30gyellow custard powder

Preparation

  1. First, follow the basic recipe for making an éclair (see at the bottom of the recipe 'Basic choux pastry').
  2. Bring the milk, eggs, powdered sugar, and custard powder to a boil.
  3. Let this simmer gently for 2 minutes and stir in the butter.
  4. Finally, add the reduced espresso and stir well.
  5. Make a glaze: heat 45 grams of sugar syrup at 30° Baumé, remove from the heat, and add 5 grams of reduced espresso. Stir this into the fondant and mix well. Color with brown food coloring if desired.