Complement your morning cup of joe with a coffee eclair filled with coffee pastry cream and topped with a coffee glaze.
1 cup water
1 tsp sugar
½ tsp salt
220g g all-purpose flour
4 egg + 1 egg white
250ml of skim milk
3 egg yolks
1 tsp vanilla bean paste
2tbsp instant coffee powder
200g white chocolate
100ml thickened cream
2 tbsp instant coffee powder
In a large mixing bowl, mix the yolks, vanilla bean paste and the sugar. Coffee powder and whisk until well combined and the mixture lightens in colour. Add the corn flour and plain flour and stir until mixture is smooth Add 1/3 of the hot milk and stir well. Then slowly add the rest of the milk while stirring
Microwave for 1 minute at a time, stirring each time until mixture thickens and becomes smooth. You should be able to run your finger along the back of a spoon and it will be thick enough to not come back together.
Add the cold butter cubes and stir until well combined.
Transfer custard to a bowl, cover with plastic wrap and refrigerate for at least 3-4 hours or overnight to allow it to completely set.
Bring the water, butter, sugar and salt to a boil in a medium saucepan. Remove the pan from the heat and quickly stir in the flour with a wooden spoon.
Cook the mixture over medium-high heat, stirring constantly with the wooden spoon, until the mixture pulls away from the sides of the pan and film forms on the bottom of the pan, around 1-2 minutes.
Transfer the dough to a stand mixer and mix on low with the paddle attachment until slightly cooled, around 1 minute. Raise the speed to medium and add each egg, 1 at a time, until soft peaks form in the batter with touched with your finger. This should take around 5 minutes.
Preheat the oven to 220C (425F) and prepare two baking sheets with parchment paper. Fill a pastry bag with the batter and pipe out long éclair shapes about 10cm in length. Brush with egg wash (1 egg whisked with 2 tbsp milk)
Place the unbaked eclairs in the oven for 10 minutes, reduce the oven temperature to 350 degrees F and bake until golden brown, for 25 more minutes. Take out the baked pastries and placed them on a wire rack to cool.
To prepare glaze add cream and coffee into a microwave safe bowl and microwave for 40 seconds. Stir to combine until coffee is completely melted. Add white chocolate and microwave for 60 seconds. Mix until smooth.