Cappuccino Eclairs

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Added Jan 5th, 09 by
FoodConnect.com Test Kitchen


  • Categories: Breads & Pizza
  • Servings: 12 change
  • Calories per serving: 335
  • Prep Time: 15 mins
  • Cook Time: 45 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 33517%
Fat 21g32%
Cholesterol 127mg42%
Sodium 190mg 8%
Carbohydrates 31g17%

More facts>>

FoodConnect Nutritionals

Ingredients

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Filling

  • 2 cups water
  • 1 cup full-flavored coffee beans (such as French roast), finely ground
  • 1/2 vanilla bean, split lengthwise
  • 1 tbsp heavy whipping cream
  • 5 tablespoons sugar
  • 1 tbsp cornstarch
  • 2 large egg yolks
  • 1/4 cup (1/2 stick) unsalted butter, diced

Eclair dough

  • 1 cup water
  • 6 tablespoons (3/4 stick) unsalted butter, diced
  • 3/4 tsp salt
  • 1 cup bread flour
  • 4 large eggs
  • 4 ounces imported milk chocolate, melted
  • Powdered sugar

Recipe Method

Filling/

1. Brew 2 cups water and coffee in standard coffeemaker. Pour 1 cup brewed coffee into heavy medium saucepan. Scrape in seeds from vanilla bean; add bean, then cream. Bring mixture to boil.

2. Whisk sugar and cornstarch in medium bowl, then whisk in yolks. Gradually whisk hot coffee mixture into yolk mixture. Return to same saucepan and cook until cream thickens and boils, whisking constantly, about 3 minutes. Add butter; whisk to melt.

3. Transfer cream to small bowl. Press plastic wrap directly onto surface; chill until very cold, at least 3 hours and up to 2 days.

Eclair dough/

1. Position rack in center of oven and preheat to 400 degrees Fahrenheit. Line large rimmed baking sheet with parchment paper. Bring 1 cup water, butter, and salt to boil in heavy medium saucepan over medium-high heat. Add flour all at once; using wooden spoon, stir until dough forms ball and thick film coats pan bottom, about 2 minutes. Remove from heat.

2. Using hand held electric mixer, beat in eggs, 1 at a time, beating until dough is smooth after each addition.

3. Spoon dough into pastry bag fitted with 1/2-inch plain round tip. Press dot of dough under each corner of parchment to anchor.

4. Pipe 4-inch lines of dough onto paper, about 1 1/2 inches apart. Bake 15 minutes (do not open oven). Reduce temperature to 350 degrees Fahrenheit; bake until crisp, about 20 minutes. Cool shells on sheet.

5. Using serrated knife and starting at 1 long side, cut each shell in half. Fill shell bottom with 2 tablespoons filling; cover with top. Spread with melted chocolate.

6. Arrange Eclairs on platter. Dust lightly with powdered sugar and serve.

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