Mini Mocha Eclairs
Excellence 70% Bar 100g
- For the mocha cream:
- 300 ml double cream
- 50 g caster sugar
- 1 tbsp instant espresso powder
- 150 g Lindt Excellence Extra Creamy Milk Chocolate, finely chopped
- For the choux pastry:
- 80 ml water
- 80 ml milk
- 75 g unsalted butter
- Generous pinch of salt
- 80 g plain flour
- 3 eggs, beaten
- For the chocolate glaze:
- 100 g Lindt Excellence 70% Cocoa Dark Chocolate, chopped
- 25 g unsalted butter
- 2 tbsp golden syrup
For the mocha cream: pour the cream into a saucepan. Add the sugar and espresso powder and slowly bring to a simmer, stirring often. Add the chopped chocolate and stir until you have a smooth melted chocolate coffee-infused cream. Remove from the heat and pour into a heat-proof bowl. Leave to cool completely before covering and chilling in the fridge for at least 4 hours (ideally overnight) to allow the flavours to infuse.
For the choux pastry: preheat the oven to 200C/180Fan. Line a couple of baking sheets with greaseproof paper.
Pour the water and milk into a medium sized saucepan. Add the butter and heat gently until melted, stirring often. Increase the heat until the liquid comes to the boil. Tip in the flour and beat vigorously with a wooden spoon until you have a smooth dough that just comes away from the sides of the pan.
Spoon into a bowl and leave to cool for a few minutes.
Gradually add the eggs, beating until a smooth dough is formed (you may not need all of the beaten egg mixture).
Transfer into a piping bag with a medium-sized plain nozzle.
Pipe approximately 20 eclairs (about 5 to 6 cm long) well spaced apart onto the prepared baking sheets. Bake for 25 until golden.
Using a cocktail stick, make a small hole in the bottom of each eclair, turn upside down and return to the oven for 5 minutes. Remove from the oven and leave to cool on the baking sheets for 5 minutes before transferring onto wire racks to finish cooling completely.
Meanwhile, make the chocolate glaze: put the chopped chocolate, butter and golden syrup into a heat-proof bowl set over a pan of barely simmering water. Stir until smooth and melted. Remove from the heat.
Dip the cooled eclairs into the chocolate (as in the picture) and leave to set.
Meanwhile, remove the mocha cream from the fridge and, using an electric whisk, whisk until stiff enough to pipe. Spoon into a piping bag fitted with a star nozzle.
Once the chocolate glaze has set, gently halve the eclairs lengthways. Pipe swirls of the mocha cream on the bottom half before gently sandwiching with the glazed half. Repeat with the remaining eclairs.
Enjoy with a cup of tea or coffee - or as a delicious dessert.
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