Coffee Éclairs — Francisco Moreira's Formula
Francisco Moreira publishes a complete coffee-éclair formula on 24Kitchen: choux pastry, coffee pastry cream and a coffee-flavoured crisp topping. Coffee is one of the classic flavours Fabrico Próprio documents for Portuguese éclairs, although this contemporary version uses a crisp layer rather than the smooth counter-style fondant.
- Yields
- Not stated by the source
- Prep
- Includes about 1 hr freezing the crisp topping and cooling the cream; total time not stated
- Cook
- 25 min at 170°C / 340°F
Ingredients
- 40 g / 1.4 oz Salted butter at room temperature for the crisp topping
- 45 g / 1.6 oz Light brown sugar
- 45 g / 1.6 oz Flour for the crisp topping
- 5 g / 0.18 oz Ground coffee
- 125 g / 4.4 oz Semi-skimmed milk for the cream
- 100 g / 3.5 oz 35% fat cream
- 25 g / 0.9 oz Espresso
- 3 g / 0.1 oz Instant coffee
- 50 g / 1.8 oz Sugar for the cream
- 25 g / 0.9 oz Cornflour
- 3 yolks from small eggs Egg yolks
- 25 g / 0.9 oz Cold unsalted butter for the cream
- 55 g / 1.9 oz Semi-skimmed milk for the pastry
- 55 ml / 1.9 fl oz Water
- 2 g / 0.07 oz Fine salt
- 3 g / 0.1 oz Sugar for the pastry
- 50 g / 1.8 oz Unsalted butter for the pastry
- 55 g / 1.9 oz Flour for the pastry
- 2 Small whole eggs
Method
For the crisp topping, beat the 40 g butter with the brown sugar, 45 g flour and ground coffee. Roll to 3 mm between two sheets of parchment and freeze for about 1 hour.
For the cream, heat the 125 g milk, cream, espresso and instant coffee.
Mix the three yolks with the 50 g sugar and cornflour. Pour over the hot milk mixture, stir and return to the heat until thick.
Remove from the heat, incorporate the 25 g cold butter, cover directly with cling film and refrigerate until cold.
For the choux, heat the 55 g milk, 55 ml water, salt, 3 g sugar and 50 g butter. At the boil, add the 55 g flour all at once and stir until the dough releases from the bottom.
Transfer the dough to the mixer. Beat the two eggs and add them gradually, mixing until smooth.
With a piping bag, pipe tubes about 8 cm long on a parchment-lined tray. Cut rectangles from the frozen topping and place one on each éclair.
Bake at 170°C / 340°F for 25 minutes. Cool, make three holes in the base of each éclair and fill with the cold coffee cream.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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