13 March 2011

Mocha Eclairs

Monday morning....


Ok now I can function!
I have become quite obsessed with coffee, 
None of this half strength, decaf stuff.
Full on double espressos! 
So to satisfy my coffee cravings & still be able to sleep at night I dreamt up these.. 

1 cup Strong Espresso
100g Butter
3/4 Cup Plain flour
4 Eggs

Crank the oven up to 200 degrees. Pop the espresso & butter in a pot over low heat & cook until the butter is melted & mixture starts to simmer. Add the four & beat with a wooden spoon until smooth. Cook, stirring  until the mixture leaves the sides of the pot. Remove from the heat, & whack in a mix master & beat on a high speed to cool the mixture down. Add the eggs & mix until smooth. Pop the mixture into a pipng  bag & pipe long cigars on lined baking trays. Bake for 20 mins or until golden, then turn off the oven, keep the door slightly ajar for about 15mins or until they sound hollow when tapped.

Creme Patissiere
2 Cups cream
4 Egg yokes
1/3 Cup Caster Sugar
50g whole Coffee Beans
200g Dark Chocolate
2 tablespoons cornflour (optional)
Dark Chocolate

Pop the cream& beans in a pot & heat over a low heat. While the cream is heating up whisk together the egg yokes & sugar until pale & creamy. Add a little of the hot cream to the egg mixture to bring it up to temperature, whisk then pop back into the pot & continue whisking. Once the mixture has thickened, turn the heat off, scoop out the coffee beans, throw in the chocolate & mix until smooth. If the mixture is still a tad runny, pop back on the stove & add the cornflour...make sure you keep whisking!. Pop some cling wrap over the top, leave the mixture to cool before piping into the elairs.
Melt the chocolate over a pot of hot water & drizzle over the top of each eclair. 

PS I dipped a few coffee beans in chocolate too

Brew your self an esspresso & Enjoy! x