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Ecler Midnight Coffee

A delightful combination of chocolate and coffee in a luxurious eclair, offering a rich and indulgent experience through layers of flavor and texture.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 eclairs
Course: Dessert
Cuisine: French
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Choux Pastry
  • 125 ml water
  • 125 ml whole milk
  • 100 g butter (82% fat)
  • 3 g fine salt
  • 5 g sugar
  • 130 g flour (type 550)
  • 10 g alkaline cocoa
  • 220 g whole eggs (homogenized)
For the Coffee Cream
  • 500 ml whole milk
  • 100 g marigold
  • 110 g sugar (for cream)
  • 40 g corn starch
  • 80 ml concentrated espresso coffee
  • 80 g soft butter (82% fat)
  • 6 g 200 bloom gelatin
  • 30 g cold water (for gelatin)
  • 180 g liquid whipped cream (35%)
For the Ganache
  • 180 g dark chocolate (65% cocoa)
  • 180 ml liquid whipped cream (35%) (for ganache)
  • 20 g glucose
  • 20 g butter (82%) (for ganache)
  • 10 g alkaline cocoa (for decoration)

Method
 

Preparation of Choux Pastry
  1. In a saucepan, combine the water, milk, butter, salt, and sugar, gently heating until a rolling boil is achieved.
  2. Sift the flour together with the alkaline cocoa, carefully incorporating it into the hot liquid until a compact, cohesive dough forms.
  3. Allow the dough to cook for 1-2 minutes before letting it cool slightly.
  4. Gradually mix in the eggs, beating until the mixture becomes glossy and elastic.
  5. Pipe the eclairs onto a baking tray and bake at 180°C for 35-40 minutes.
Preparation of Coffee Cream
  1. Hydrate the gelatin in cold water.
  2. Heat the milk with the concentrated espresso.
  3. Mix egg yolks, sugar, and corn starch with the hot milk until smooth, then return to the heat until thickened.
  4. Incorporate the hydrated gelatin and allow the mixture to cool.
  5. Fold in the softened butter and whipped cream to create the filling.
Preparation of Ganache
  1. Heat the liquid cream with glucose and pour it over the dark chocolate, stirring until fully melted.
  2. Finish with the butter for extra richness.
Assembly
  1. Fill the cooled eclairs with the creamy coffee mixture.
  2. Glaze with the ganache and dust with cocoa powder before chilling.

Notes

For a delightful twist, experiment with flavored chocolate in the ganache. Ensure all ingredients are at room temperature for better blending.