Coffee Eclairs
Ingredients
Directions
The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Preheat the oven to 350°F (175°C).
Place the choux pastry in a piping bag fitted with a plain tube.
Pipe even-sized shapes onto a lightly buttered baking sheet, about 1 inch apart.
Bake and fill
Bake until golden brown.
Once baked, split the sides of each éclair with a sharp knife.
Fill each éclair with 1 teaspoon of Moka custard.
Ice and set
Dip each éclair into the coffee icing to cover the surface and sides.
Place the éclairs on a wire rack to set before serving.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Choux pastry
- Its steam-puffed structure forms the hollow shell that holds the filling.
- Moka custard
- Provides a creamy, sweet filling that adds moisture and coffee flavour inside the shell.
- Coffee icing
- Forms a sweet, glossy coating that adds flavour and a set outer layer.
The step that matters
Bake until golden brown. Choux pastry must be baked fully so its walls dry and set; underbaked shells collapse or turn soggy once filled.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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