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Heavenly Coffee and Chocolate Éclairs
Heavenly Coffee and Chocolate Éclairs

Before you jump to Heavenly Coffee and Chocolate Éclairs recipe, you may want to read this short interesting healthy tips about Your Overall Health Can Be Affected By The Foods You Decide To Consume.

Something that some of you may already understand is that by consuming the right foods can have a huge effect on your health. It’s also advisable to comprehend that there are foods that you’ll need to avoid at all costs and that would be the majority of food you find at the fast food chain restaurants. These kinds of foods are loaded with bad fat and also have little or no nutritional value. In this post we shall be going over foods that you need to be eating that can help you stay in good health.

Now when it comes to the main food items that you’ll have for dinner, you may want to make sure you are eating a good amount of fish, especially salmon, and lean protein. You will see that salmon is also rich in Omega-3 and other nutrients. Now when you elect to have a steak for an evening meal one thing you should remember is that 3 ounces will provide you with all the protein you’ll need for the day. So that you can minimize your fat intake you really should cut off any visible fat before you cook the meats.

By following a number of the suggestions above you will see that you will end up living a healthier life. One thing that you ought to actually avoid is all of the processed foods that you can easily buy in the stores, and start preparing fresh foods for your meals.

We hope you got insight from reading it, now let’s go back to heavenly coffee and chocolate éclairs recipe. You can cook heavenly coffee and chocolate éclairs using 18 ingredients and 11 steps. Here is how you achieve that.

The ingredients needed to make Heavenly Coffee and Chocolate Éclairs:
  1. Prepare Coffee Pastry Cream
  2. Prepare 6 egg yolks
  3. Prepare 30 g cornflour
  4. Provide 480 ml whole milk
  5. Prepare Splash Vanilla extract
  6. Use 1 tbsp Freshly ground coffee
  7. Provide 135 g Granulated sugar
  8. You need 240 ml double cream
  9. Prepare Choux
  10. Use 113 g Butter
  11. Provide 240 ml water
  12. Get 1/2 tsp salt
  13. Provide 2 tsp sugar
  14. Use 128 g flour, sifted
  15. Provide 4 eggs
  16. Use Ganache
  17. Take 100 g chocolate
  18. Take 100 ml double cream
Instructions to make Heavenly Coffee and Chocolate Éclairs:
  1. Make your pastry cream: put the vanilla, milk and coffee in a pot and bring to the boil. Meanwhile, combine the sugar and egg yolks and whisk until light and foamy.
  2. Once your yolks are foamy, add the cornflour and mix well. Pour a small amount of the milk mixture into the egg and whisk thoroughly, to heat up the eggs. Then pour the eggs into the rest of the milk and cook on high, constantly mixing.
  3. Your cream will very suddenly thicken up, and it is ready when this happens. Strain it into a bowl and cover with cling film, placing it onto the surface of the custard so no skin forms. Place this in the freezer until it is cool and then into the fridge overnight.
  4. Make the choux: Heat your oven to fan 220C. Melt butter, water, sugar and salt in a pan until at a rolling boil. Then, take it off the heat and quickly add the flour and, with a wooden spoon, stir, stir, STIR! After around thirty seconds, put it back onto the heat and cook, whilst mixing, for a minute.
  5. It should clump into a ball when you are ready to put it into your standing mixer. This is highly recommended as you might not incorporate enough air if you do this by hand. I've learned that the hard way, honestly. Mix on high, adding one egg at a time until at a thick, velvety consistency, willingly falling from the paddle when you lift it up, but not in a liquid manner.
  6. Using an 869 tip on your piping bag, pipe long strands of chough, around 10cm.if you haven't got an 869 tip, feel free to cut the end of the bag, just the Éclairs may be a bit more… Misshapen. Pat down any bits that are sticking up with a wet finger. Any leftover choux can be made into profiteroles, just by piping a small dollop onto your baking sheet and smoothing the top.
  7. Cook for 15 minutes and then turn the temperature down to 190C and cook for 20 minutes. They should be golden and crispy when they leave the oven. Poke a small hole in each one to release steam once they're done, so it says crispy.
  8. Take your pastry cream out of the fridge and it should be like jelly. Whip 240ml of cream and mix into to custard roughly. Then tip back into the bowl and mix on high until fully combined and very light.
  9. To fill the Éclairs, use a tip with a small hole on your piping bag. Use a skewer to make a small hole and pipe in through there. When the Éclair is heavy and cream begins to seep out of the hole, it is full. Be sure to make a few holes just to ensure it is filled the whole way. (Profiteroles should be filled with plain, whipped cream).
  10. Make the ganache: Over a double boiler, melt the chocolate and cream together until one homogeneous mixture. Whisk until smooth.
  11. Dip the top of the Éclairs in the ganache and set aside on a plate to harden up. This makes a delicious, but elegant and quite impressive dessert to send to all of your guests! Enjoy!

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