| Cook Time | 25 minutes |
| Servings | serves |
Ingredients
- 250 grams Butter
- 500 ml Milk
- 15 grams Sugar
- 400 grams Plain Flour
- 9 Eggs
Chocolate/Coffee Cream Filling
- 500 ml Cream
- 200 grams Dark Chocolate
- 50 grams Coffee Caramel Sauce
- pinch Sea Salt
Topping
- 300 grams Dark Chocolate
- 300 grams Cream
Ingredients
Chocolate/Coffee Cream Filling
Topping
| |
Instructions
- Preheat oven to 200°C and line a baking tray with greaseproof paper.
- Mix the butter, milk and sugar together in saucepan and bring to the boil. Add the flour into the hot mixture and use a wooden spoon to stir the flour through till well combined.
- Pour the mixture into a mixing bowl, slowly add the eggs and combine until smooth.
- Place in a piping bag with a 10mm nozzle, pipe out a 5cm line onto the prepared tray.
- Bake for 20 to 25 minutes or until golden brown. Remove from the oven, set aside to cool.
- Meanwhile, make the filling by whipping half of the cream, then set aside.
- Melt the dark chocolate in a metal bowl over hot water, careful not to allow any water to come into contact with the chocolate.
- Slowly add the cream, stirring until combined. Add the coffee caramel sauce to the cream and combine.
- To finish the éclairs, melt the dark chocolate as per method above and whisk in the remainder of the fresh cream. Stir until combined.
- Dip the top of the éclairs into the chocolate, place on a tray and allow to cool.
- Once the éclairs are cool, cut them in half and pipe the filling into them. Sprinkle a tiny amount of the sea salt onto the cream.
Recipe Notes
http://www.icadelaide.com.au/dining/high-coffee/
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