Eclairs with espresso filling

50 min
- Preparation 30 min
- Resting 20 min

Recipe recommendation for WMF Perfection coffee machines

Ingredients

5 People

For the choux pastry:
50 g Butter
125 ml Whole milk
1 tsp. Sugar
0.25 Salt
75 g Flour
1 Egg
2 Amaretti (crumbled)
For the filling:
300 g Mascarpone
2.5 tbsp. Cold espresso
125 g Icing sugar
1 Cinnamon
To fill:
Star piping nozzle
Piping bag
For the decoration:
10 Chocolates
Coffee beans
Cocoa powder for dusting

Preparation

Step 1

Pre-heat the oven to 150°C (fan-assisted).

Step 2

For the choux pastry: Bring the butter, milk, salt and sugar to the boil in a medium-sized saucepan. Remove from the hob, add flour and stir until smooth. Return the pan to medium heat and cook, stirring constantly, until the batter begins to sizzle slightly and stick to the bottom of the pan. Transfer to the bowl of an electric mixer and leave to rest for 5 minutes.

g Butter

ml Whole milk

tsp. Sugar

Salt

g Flour

Step 3

Beat the eggs and gradually add them to the dough, beating with a whisk between each addition until the mixture is smooth, glossy and has a dropping consistency. If it is too firm, add some more egg.

Egg

Step 4

Using a piping bag, pipe lines 2 cm thick and 10 cm long onto a baking tray lined with baking paper, leaving some space between the lines. Bake for 50 minutes until golden and dry and do not open the oven when baking. Leave to cool for 20 minutes and then cut in half.

Star piping nozzle

Piping bag

Step 5

For the filling: Whisk the cream with the icing sugar, espresso and a pinch of cinnamon and fill into a piping bag with a star-shaped nozzle. Pipe the filling in spirals into the center of the eclair. Pipe a swirl onto the top and dust with cocoa powder. Finally, decorate the coffee eclairs with the coffee beans

g Mascarpone

tbsp. Cold espresso

g Icing sugar

Cinnamon

Chocolates

Coffee beans

Cocoa powder for dusting