Chocolate and Coffee Éclairs Recipe

  
 

Chocolate Desserts Recipe - Chocolate and Coffee Éclairs

Ingredients

  • 3/4 quantity Choux Pastry (see Choux Pastry recipe)

Cream Filling

  • 4 egg yolks

  • 1/2 cup (125ml) sugar

  • 5 tbsp (75ml) cornstarch

  • 3 cups (750m) cocoa powder

  • 1 tbsp (15ml) instant coffee

Icing

  • 2 cups (500ml) icing sugar

  • 5 tbsp (75ml) cocoa powder or melted dark chocolate

  • 1 tbsp (15ml) instant coffee

Method:

  1. Preheat oven to 400F (200C).

  2. Using a piping bag, pipe the Choux Pastry into 12 equal lengths. Bake for 20 minutes, then cool. To make filling, beat egg yolks, sugar and cornstarch in a saucepan. Heat milk, pour onto egg mixture and stir over heat until it thickens. Cool and divide in half. Flavor one half with cocoa mixed to a paste with a little water, and the other with coffee powder, dissolved in a little boiling water.

  3. Mix sifted icing sugar with hot water. Flavor half with cocoa or chocolate and half with coffee powder.

  4. Just before serving , carefully split éclair open (without separating halves) and fill one