Chocolate Eclairs With Mocha Creme
Australian Good Food Magazine
100g unsalted butter,chopped
1 cup or150g plain flour,sifted
4 eggs, at room temperature
1 cup or 250ml milk
50ml espresso or strong coffee
1 egg yolk
110g caster sugar
2 tbsp plain flour, sifted
70g milk chocolate,finely chopped
1/2 cup or 165ml thickened cream,whipped
1/2 cup or 110g caster sugar
110g dark chocolate
1. To make mocha creme,bring milk and coffee to heat. Add in sugar and chopped chocolate. When mixture is slightly cooled, whisk yolk and flour. Whisk mixture until thick and transter to a bowl,plastic wrap and refrigerate until cold. Fold through whipped cream and transfer to a piping bag without a nozzle. Refrigerate until needed.
2. Preheat oven to 220C. Grease and line two baking trays with baking paper.
3. Combine butter and 1 cup water in a pan on high heat. Bring to simmer and cook for 1-2 mins, until butter is melted. Add flour, beating vigorously with a wooden spoon until mixture pulls away from sides of pan. Remove from heat, cool for 5mins, then add eggs one at a time, beating well to combine after each addition.
Transfer to a piping bag fitted with a 1.5cm plain nozzle, or a resealable plastic bag with one corner snipped off. Pipe 8cm lengths onto prepared trays. Bake for 10 mins, then reduce oven to 180C and bake for another 5-10 mins, until dry and light golden. Transfer to a wire rack to cool completely. Using a serrated knife, split in half horizontally.
4. T make chocolate glaze, heat sugar and 1/4 cup water in a small saucepan on medium-high, stirring, until sugar dissolves. cook, without stirring, for 8-10 mins, until light caramel in colour. Remove from heat, add chocolate and 50ml water. Return to heat and stir until smooth. Add another 50m; water,stir to combine, then strain through a fine metal sieve into a heatproof bowl. Dip top halves of eclairs into chocolate and set aside until set.
|Chocolate Eclairs With Mocha Creme|