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Chocolate and Coffee
Éclairs Recipe
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Chocolate Desserts Recipe - Chocolate and Coffee Éclairs
Ingredients
Cream Filling
Icing
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2 cups (500ml) icing sugar
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5 tbsp (75ml) cocoa powder or
melted dark chocolate
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1 tbsp (15ml) instant coffee
Method:
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Preheat oven to 400F (200C).
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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.
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Mix
sifted icing sugar with hot water. Flavor half with
cocoa or chocolate and half with coffee powder.
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Just
before serving , carefully split éclair open
(without separating halves) and fill one
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