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ESPRESSO COLLECTION
TRADITIONAL DESSERTS
x 8
Preparing the eclairs:
In a saucepan, melt the butter with the water, sugar and the pinch of salt. Add the
sieved fl our, dry the paste gently over the heat: it must come away from the edges of
the saucepan. Away from the heat, add the eggs one at a time, while stirring. Using
a piping bag fi tted with a straight 2 cm nozzle, pipe out strips about 6-8 cm long onto
a baking sheet, ensuring that they are well separated from each other. Brush these
eclairs with egg yolk, and cook in the oven at 180°C for around 20-25 minutes. Then
reduce the heat to 150°C and continue cooking for around 10 minutes. Remove the
eclairs from the oven when they are golden on the outside (the inside must remain soft).
Leave to cool on a rack.
Preparing the cream
In a saucepan, heat the milk with the coffee. In a mixing bowl, beat the egg yolks
with the sugar until pale and creamy. Add the fl our and cornfl our. Pour the boiling
milk onto this mixture and mix well. Put the mixture back into the saucepan and bring
to the boil, stirring constantly. Leave to cook for a few minutes and remove from the
heat. Leave to cool.
Preparing the eclairs
Using a small piping bag, make a hole in each end of each eclair. Fill the eclairs
with the cream. Warm the fondant icing and colour it with the coffee extract. Ice the
eclairs.
Tip: If you can’t fi nd fondant icing, you can make your own. In a bowl, mix 60 g of icing
sugar and dilute with an egg white until you obtain a thick paste. Colour as required, then
ice the eclairs.
Diffi culty
15 min.
25 min.
Ingredients
Choux pastry For the cream To garnish
130 g plain fl our 500 ml milk Fondant icing
65 g butter 40 ml espresso (see tip below)
1 pinch of salt 5 egg yolks
250 ml water 80 g sugar
20 g sugar 40 g plain fl our
4 eggs 30 g cornfl our
Coffee eclairs
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