Éclairs for carnival!

Posted on Updated on

worlds-best-eclairs-cafe-graziaÉclairs, profiteroles, Paris-Brest, cream puffs… whatever you like to call them and whatever shape, they are everybody’s go-to indulgence. Not too sweet and with opulent waves of fresh, whipped coffee cream in the middle and a chocolate ganache glaze on top! Love it, love it, love it! And did I mention they are ridiculously low in sugar? Anyway carnival time is coming (this year will be very soon) it is time to practice! I prepared this heavenly good Whipped coffee cream filled éclair 

Ingredients:

For the Choux Pastry: ½ cup water, 40g butter, chopped, ½ cup plain flour, 2 eggs

For the Coffee Cream Filling:1 cup fresh cream, 2 tbsp unrefined icing sugar (10 stevia drops or 2 tablespoons Natvia), ¼ tsp vanilla powder or essence, 1 tsp finely ground coffee (I used Nespresso)

For the chocolate glaze icing:3 tbsp milk, 40g 85% cocoa dark chocolate, chopped finely

Instructions

  1. Preheat oven to 220C (425F, gas mark 7).
  2. In a small saucepan set over medium heat bring water and butter to a boil. Add flour and mix vigorously with a wooden spoon until the mixture comes away from the sides and forms a ball. This should only take a few seconds. Transfer dough to a mixing bowl and flatten to cool slightly. Add eggs and beat with an electric mixer or whisk until glossy and smooth (I use my Braun stick blender with a whisk attachment for single egg quantity like this).
  3. Using a 2cm round piping tip or a zip lock bag with a 1.5cm hole cut in it pipe dough into 4 inch long logs about 1 inch apart.
  4. Bake at 220C (425F, gas mark 7) for 8 minutes, 180C (350F, gas mark 4) for 10 minutes, plus 5 minutes standing with the oven off and door slightly ajar. Transfer to a cooling rack to cool completely before filling,

In the meantime prepare the glaze and cream filling:

  1. For the glaze, place milk and chocolate in a small bowl and heat on medium high setting in the microwave for 20 seconds. Mix gently to melt and form a ganache.
  2. For the filling, beat cream with sugar (stevia or Natvia), vanilla and freshly ground coffee until firm peaks form. Store in the fridge until needed.
  3. Cut cooled eclairs in half horizontally. Fill each half with whipped cream, sandwich together and spread the top in chocolate icing. Place on a cool cookie tray and chill in the fridge for the icing to set. The eclairs should keep in the fridge for 2-3 days un-iced, or a day when iced.worlds-best-eclairs-sketch-parlour london

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s