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Senior Member

Joined: 3 Dec 2012
Posts: 63
Location: Bolton
Expertise: Professional

Posted Fri Jan 25, 2013, 9:40am
Subject: Homemade Cappuccino Eclairs

These Cappuccino Eclairs are simply heaven for coffee lovers.


3 free-range eggs
75g/2 oz unsalted butter
100g/4oz plain flour
110ml/4fl oz water
tsp ground giner
Pinch salt
Plain flour for dusting

25ml/1fl oz strong coffee
300ml/10 fl oz double cream
50g/2oz icing sugar
1 vanilla pod split and deseeded

25ml/1fl oz espresso
125g/4oz soft brown sugar (dark)
60g/2oz unsalted butter
175g/6oz icing sugar
2 tbsp double cream

Piping bag with large nozzle


Begin by preheating over to 200C/400F/Gas Mark 6

To make the pastry, add butter and water to a saucepan and bring to the boil.

When butter has melted, remove pan from heat and add the flour and ginger. Beat the mixture with a wooden spoon until it comes away from the side of the pan.

One at a time beat in the eggs until fully incorporated. Add the salt and stir.

Pour into a piping bag and allow the mixture to cool for a few minutes.

Flour a baking sheet and pipe 6-8 lengths of dough onto it. As the pastry cooks it will double in size therefore leave plenty of space around them on the baking sheet to allow for expansion. Bake for 30 mins or until crispy and golden brown.

To make the filling, place the cream and vanilla in a mixing bowl and whisk until it forms soft peaks. Add the coffee and icing sugar and whisk until completely combined. Pour mixture into piping bag with large nozzle.

Slice the eclairs in half lengthways and pipe in the coffee cream.

To make the topping, add all ingredients excluding the icing sugar into a saucepan and heat on a low heat until all of the brown sugar has dissolved.

Remove the pan from the heat. Sift in the icing sugar and stir well. Allow the topping mixture to cool but remember to stir occasionally.

Once the topping has cooled and thickened, spread on top of the eclairs and serve.

Visit www.rijo42.co.uk/blog/ for more recipe ideas
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