Cappuccino éclairs
A delightful afternoon tea or coffee morning pastry. Serve on a tiered cake stand for maximum effect
Difficulty and servings
Makes 12
Preparation and cooking times
Ready in 1hr + cooling
- Put 200ml water, the milk and the butter in a pan and bring to a simmer, until the butter is completely melted. Turn up to a boil. Sift the flour onto baking parchment, add a pinch of salt, then gather the two sides to make a chute and tip into the pan. Quickly add the sugar and beat everything together with a wooden spoon. Turn the heat down, but keep beating until the mix turns smooth and glossy and starts to pull away from the walls of the pan. Tip into a bowl.
- Once the mixture has cooled slightly, beat in the eggs a little at a time. Start with a wooden spoon then keep beating with electric beaters once the mix is less stiff. It should be smooth and stretchy and fall easily off a wooden spoon. If it reaches this stage before you've added all the eggs don't add any more as it will be too runny to pipe.
- Heat the oven to 200C/fan 180C/gas 6. Line a couple of baking sheets with baking parchment, put a large nozzle (approx 1.5cm) into a piping bag and spoon in the pastry mix. Pipe out 12 lines of the pastry about 12cm long. Wet your finger and press down any peaks at the end. Bake for 20-25 minutes or until golden and firm. Cool then split in half.
- To make the icing, mix the fondant icing sugar with 1 tbsp of water, 1 tsp of vanilla extract and 1 tsp of coffee powder. The icing should be loose enough to spread over the éclairs but not so runny it drips off. Add more fondant icing sugar if you need to. Spread on the top halves of the éclairs.
- Whip the cream with the remaining coffee, vanilla extract and the icing sugar and pipe into the éclairs. Carefully sit the tops on and serve.
PER SERVING
415 kcalories, protein 3.9g, carbohydrate 20.1g, fat 36 g, saturated fat 20.1g, fibre 0.7g, salt 0.09 g
Recipe from olive magazine, September 2011.
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Ingredients
- 50ml whole milk
- 100g unsalted butter
- 120g plain flour
- 1 tbsp golden caster sugar
- 3 eggs , beaten
- 115g fondant icing sugar
- 2 tsp vanilla extract
- 1 tsp espresso coffee powder, for the fondant icing and 1 tbsp dissolved in 2 tsp boiling water for the cream filling
- 600ml double cream
- 1 tbsp icing sugar
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Difficulty and servings
Makes 12
Preparation and cooking times
Ready in 1hr + cooling
Ingredients
- 50ml whole milk
- 100g unsalted butter
- 120g plain flour
- 1 tbsp golden caster sugar
- 3 eggs , beaten
- 115g fondant icing sugar
- 2 tsp vanilla extract
- 1 tsp espresso coffee powder, for the fondant icing and 1 tbsp dissolved in 2 tsp boiling water for the cream filling
- 600ml double cream
- 1 tbsp icing sugar
PER SERVING
415 kcalories, protein 3.9g, carbohydrate 20.1g, fat 36 g, saturated fat 20.1g, fibre 0.7g, salt 0.09 g
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22 September 2011
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06 November 2011
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15 April 2012
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