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Miguel's Coffee Eclairs
Recipe by Miguel Maestre
- Steps
- Ingredients
Steps
- Preheat the oven to 160°C.
- Place the butter, milk, water, salt, sugar and vanilla bean in a saucepan and bring to the boil. Remove from the heat and remove the vanilla bean. Immediately add the flour and mix until combined.
- Transfer the hot dough to a mixing bowl. Add the eggs one at a time beating well between each addition until fully incorporated. Continue to mix until the pastry is smooth and shiny.
- Transfer the mixture to a piping bag fitted with a 1cm star nozzle. Lightly grease a baking tray with oil and pipe 12cm long éclairs allowing a 4cm gap between each one. Transfer to the oven and bake for 30-35 minutes until golden brown. Remove from the oven and allow to cool completely before filling.
- Make the filling by lightly whisking the cream. Fold in the icing sugar and coffee syrup. Transfer cream to a piping bag fitted with a 1cm plain nozzle.
- Make the icing by stirring the coffee icing sugar together, adding the coffee spoon by spoon until a spreadable consistency is reached. If the icing is too thin it will run off the éclair before it sets.
- Poke a small hole in the end each éclair and pipe in the coffee cream. Spread coffee icing evenly over the top then set aside for a few minutes until set. Éclairs are best eaten immediately after being filled.
