Recipe for eclairs with mocha cream
Hazelnut eclairs with chocolate-mocha cream
Ingredients · Servings 12 - 14 Eclairs
- 300 ml Stage
- 3 teaspoons of water-soluble espresso powder
- 150g finely chopped whole milk chocolate
- 80 ml milk
- 75 g Butter
- 2 tablespoons of sugar
- Salt
- 80 g flour
- 3 Owner
- 50 g finely chopped dark chocolate
- 50 g finely chopped whole milk chocolate
- 25 g Butter
- 2–3 tsp dark syrup (e.g. Grafschafter)
- 50 g hazelnut brittle
- Piping bag with round nozzle and with star nozzle
Method · 1 h 25 min
- The day before: For the mocha cream, briefly bring the cream and espresso powder to a boil. Remove the pot from the heat, add the milk chocolate, and melt it in the hot cream mixture, stirring constantly. Cover the mocha cream and let it infuse in the refrigerator overnight. (Allow 12 hours for chilling time.)
- The following day: For the éclair choux pastry, put 80 ml of water, milk, butter, sugar, and a pinch of salt into a saucepan and bring to a brief boil while stirring. Gradually add the flour to the boiling liquid, stirring constantly, until the dough forms a ball and pulls away from the bottom of the pan.
- Transfer the eclair dough to a bowl. Gradually add the eggs, stirring thoroughly until a smooth dough forms. Transfer the dough to a piping bag fitted with a large round nozzle. Let it cool.
- Preheat oven to 200°C (390°F). Grease and flour a baking sheet, then pipe 12-14 strips of dough, each about 10 cm (4 inches) long, onto it. Bake the éclairs in the hot oven for about 25 minutes, or until golden brown. Let them cool on a wire rack.
- Meanwhile, for the glaze, melt the chopped dark and milk chocolate with butter and caramel syrup in a small saucepan, stirring constantly.
- Dip one side of the cooled eclairs into the glaze, then let the excess drip off, turn them over and sprinkle with hazelnut brittle. Allow the glaze to set in the refrigerator.
- Remove the chocolate-mocha cream from the refrigerator, whip it until stiff and creamy using a hand mixer, and transfer it to a piping bag fitted with a large star nozzle.
- Halve the eclairs lengthwise, pipe mocha cream onto the undersides and top with the other halves.
Delicate choux pastry meets nutty chocolate-mocha cream: These hazelnut éclairs combine subtle roasted aromas with a creamy filling and elegant coffee flavor. A sophisticated dessert for all lovers of French pastries – perfect for baking at home.
Chocolate-mocha cream
- 300 ml
3 TL
- 150 g
Choux pastry
- 80 ml
Milk
- 75 g
- 80 g
Flour
Glaze
- 50 g
- 50 g
- 25 g
2–3 TL
dark syrup (e.g. Grafschafter)
- 50 g
12 - 14 Eclairs
Preheat oven to 200°C (390°F). Grease and flour a baking sheet, then pipe 12-14 10 cm (4-inch) long strips of dough onto it. Bake the éclairs in the hot oven for about 25 minutes, or until golden brown. Let them cool on a wire rack.
Remove the chocolate-mocha cream from the refrigerator, beat until creamy and stiff using a hand mixer, and transfer to a piping bag with a large star nozzle.
