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How to make a French style mocha eclair at home.

By on December 7, 2020

Although the pandemic has forced families to keep holiday celebrations small, some may find eating out becoming less appealing.

Nothing brings on warmer and cozier feeling this season than weaving a new tradition of home-baking.

We want you to try this classic French pastry with ingredients straight from your pantry.  The kids will love it and you’ll thank us later. Let’s start baking.

 

YOU NEED:

4 eggs

125 grams butter

250 ml water

150 grams flour

1/2 liters of milk

100 grams of granulated sugar

5 egg yolks

60 grams cornstarch

1/2 tsp vanilla essence

1 tablespoon instant coffee

Ganache

150 ml fresh cream

2-3 white chocolate bars

1/2 tsp. coffee soluble coffee

3 tbsp Fresh butter

PREPARING YOUR CHOUX PASTRY

  1.  We start with the classic choux pastry.  In a medium size sauce pan, heat the water and melt the butter and sugar. This recipe calls for salted butter but feel free to use unsalted as you wish not forgetting to add a 1/2 tsp of salt for flavor. Bring to a boil and stir well with a silicon or wooden spatula.
  2. Turn off the heat, mix in the flour and stir well.  Once your mix is free of lumps, return the saucepan to medium heat and continue stirring for about 1 min. The goal here is to let the mix dry out. Turn the heat off.
  3. Let it cool for 5 minutes before adding the eggs one by one and stir. You can also use a hand mixer on low speed to do this. Beat the dough until you see a smooth and silky texture.
  4. Let the choux pastry rest again for 5 minutes after adding the eggs.
  5. Preheat your oven to 220 ° C.
  6. Put the dough in a pastry bag using a half inch plain round piping tip. Line a baking tray with parchment or use a non-stick baking sheet and pipe strips of dough with your desired length and width. A classic eclair is about 1.5-2 cms wide and 45 cms long. Keep at least 2-3 cms
  7. Put in the bottom of the oven and immediately lower the temp to 180 ° C.  Bake for 20 to 30 minutes (watch without opening the oven door).
  8. Allow it to cool down completely on a wire rack.

COFFEE CUSTARD FILLING

  1. In a saucepan, pour half a liter of milk.  Add vanilla essence, stir and bring to a boil over low heat. 
  2. In a separate bowl, put your 5 egg yolks (set aside your egg whites for later use) and add 100 grams of sugar. Whisk until the mixture turns lighter in color and the sugar crystals have dissolved.You don’t want the mix to look grainy.
  3. Gradually add 60 grams of cornstarch to the egg yolk and sugar mixture. Mix gently so as not to form lumps.
  4. Once the mixture is well blended, gradually pour half of the boiled vanilla-flavored milk over while mixing. Mix delicately first, then more vigorously to loosen the cream. When the cream is very soft, pour it back into the saucepan with the remaining half of the milk.
  5. Return the pan to low heat. Stir constantly until the consistency thickens.
  6. When the cream is sufficiently cooked, turn off the heat and continue whisking to cool down more quickly.
  7. Pour the soluble coffee while mixing. Taste to know if flavor is right to your liking.
  8. To prevent a dry crust from forming on the surface, add approximately 50 grams of butter. The cream will look very supple and shiny.
  9. Put the mix in a pastry bag and pop it in the fridge to cool down.

STUFF IT

  1. Poke three holes on your eclair buns (3 cms apart) the size of your piping tip and inject your coffee custard filling.  Wipe out the excess if you have overstuffed the buns.
  2. Leave them on the wire rack and refrigerate. 

COFFEE GANACHE

  1. In a sauce pan, dissolve the 1/2 tsp of instant coffee in 150 ml of fresh cream.  Heat to low while constantly stirring. Bring to a boil and turn heat off.
  2. Cut sweetened white chocolate bars into pieces and place them in a bowl.  Pour the hot cream and whisk until the white chocolate bars are fully dissolved. Add 3 tbsp of fresh butter.

Put your ganache into a piping bag with wide tips and top your choux pastry. Let it cool and presto! You now can enjoy  your French style eclair!

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