Mocha Eclairs

Ingredients

Mocha creme filling

Sifted All purpose flour - 20 g

Powdered sugar - 100 g

Milk chocolate (finely chopped) - 70 g

Milk - 260 ml

Espresso coffee - 50 ml

Egg yolks - 3

Thick cream (whisked to soft peaks) - 160 ml

Eclairs

Sifted All purpose flour - 150g

Butter (coarsely chopped ) - 100 g

Eggs (room temperature) - 4

Water - 250 ml

Dark chocolate glaze

Dark chocolate (70% cocoa), finely chopped

Powdered sugar - 110 g

Water - 60ml + 50ml + 50ml, divided

Method

Mocha Creme Filling

1. In a saucepan on medium high heat, bring the milk and espresso coffee to a boil.

2. Whisk the egg yolks and sugar in a bowl. Then, whisk in the flour to combine. Taking the pan off heat, add the flour mixture to the milk and coffee, whisking continuously, till smooth. Return pan to heat. Over medium heat, keep whisking until thick and smooth.

3. Remove pan from heat. Add the milk chocolate and whisk to combine.

4. Transfer to a bowl. Cover it closely with a plastic wrap and refrigerate till chilled.

5. Fold in the whipped cream and transfer it to a piping bag.

6. Refrigerate till needed.

Eclairs

1. Preheat oven to 428°F.

2. Combine butter and water in a saucepan and bring it to a simmer over high heat. Let the butter melt.

3. Add flour. Keep beating with a wooden spoon till the mixture pulls away from the sides of the pan.

4. Remove the pan from heat and cool for a few minutes.

5. Add eggs. One at a time. Beat well to combine after each addition.

6. Transfer to a piping bag fitted with a 1.5 cm plain nozzle and pipe 8 cm lengths on a tray lined with baking paper.

7. Bake for 10 minutes, then reduce heat to 355°F. Bake until dry and light golden (should take around 5 - 10 minutes).

8. Move to a wire rack and let it cool completely.

9. Halve each piece horizontally with a knife.

Dark chocolate glaze

1. In a small saucepan over medium heat, combine sugar and 60 ml water, until the sugar dissolves. Keep cooking till it turns light caramel (10-12 minutes)

2. Remove the pan from heat. Add the dark chocolate and 50 ml water. Return to heat and stir until smooth.

3. Add another 50 ml water. Stir to combine.

4. Strain through a fine metal sieve into a bowl.

5. Keep the glaze warm over a saucepan of hot water.

6. Carefully dip the eclair tops into the glaze. Shake off excess and set aside on a wire rack to set.

Pipe the mocha filling over the eclair bases and sandwich with the tops to serve.

Once plated up, you can take it a step further by pouring more glaze over the top and let it drip.

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