Coffee bunny eclair
– choux pastry,
– coffee custard,
– fondant pâtissier,
– chocolate decorations.
Equipment used
– Micro-perforated silicone baking mat
– Silicone chafing dish
– Pastry bags
– Fluted pastry bag
– Topping pastry bag
Ingredients
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)
Coffee pastry cream
✔300g milk
✔50g sugar
✔3 egg yolks
✔25g flour
✔Coffee extract
Icing
✔115g White fondant
✔30g glucose
✔+coffee extract
Assembly
✔Chocolate decorations
✔Coffee extract
✔ White pastry fondant
The recipe
For 6 eclairs
Icing
✔115g White fondant
✔30g glucose
✔+coffee extract
Pour all ingredients into the pan. Heat the white fondant in a bain-marie to 60°C. Remove a small amount of fondant and add either melted chocolate or, for me, coffee extract to color it. Fill a piping bag. Quickly pour the white fondant onto the silicone tray, then poach the colored fondant on top, using a wooden skewer, for example, to create the characteristic millefeuille lines. Place in the freezer for a few hours.
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)
Heat the water, milk, butter, salt and sugar in a saucepan. Remove from the heat and add the flour gradually. Remove from the heat and add the flour. Let the dough dry out. Pour into a bowl and then gradually add the beaten eggs. Poach the choux pastry onto a micro-perforated mat with a fluted tip. Bake at 180°C for 35 to 40 minutes, then cool on a wire rack.
For this recipe, I tried the silicone flash mold found on the temu website. I made my choux pastry the day before and froze it.
Coffee pastry cream
✔300g milk
✔60 g sugar
✔3 egg yolks
✔25g flour
✔Coffee extract
In a saucepan, boil the milk with the coffee extract. In a bowl, mix the yolks with the powdered sugar. Add the cornflour. Pour in the hot milk and return to the pan. Cook, stirring constantly. The cream will thicken. Remove from heat. Strain and set aside in a cool place.
Take the crème pâtissière and loosen it a little by stirring with a spatula, then line a pastry bag fitted with a piping tip. Make two holes under each éclair and fill with coffee pastry cream.
Top each éclair with frozen fondant.
I decorated with chocolate decorations from annikids.com.
Chill until ready to eat.
