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Espresso Eclairs

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Espresso Eclairs Empty Espresso Eclairs

Post by MaJor.A Thu Apr 23, 2009 8:08 pm

Ooh you gotta try these - it's s0oo yummyy Smile

Espresso Éclairs

Choux Pastry:
1 cup water
1 tsp vanilla essence
4 eggs
125g butter
1 cup flour

Place water in a saucepan, put the butter & essence, and bring to a boil. Add the flour all at once & stir till it comes away from the side of the pot. Let it cool completely. Add eggs 1 at a time, beating well after each addition (beat with a Kenwood Chef/Major).
Put a tablespoonful of mixture on lightly greased tray sprinkled with a little water & bake in a pre-heated thermo fan oven at 185°c for 30 minutes & again on 160°c for 10 minutes. Switch off oven, pierce each pastry with a toothpick & allow to cool in oven.
Slit pastries in half, fill with Coffee Cream, drizzle with Coffee Fudge Sauce & garnish with slivered almonds/gold edible dust.

Coffee Cream:
3 egg yolks
60g castor sugar
360ml milk
45ml flour
45ml cornflour
pinch of salt
15ml instant coffee granules

Place the egg yolks & castor sugar in a bowl with a tablespoon or two of the milk & whisk until well combined. Whisk in the flour, cornflour & a pinch of salt. Place the rest of the milk in a small saucepan & bring up to boiling point. Remove from the heat & pour the mixture into the pot with the milk, stirring continuously. Lower the heat & cook until very thick, about 2 minutes. Whisk in the coffee & allow to cool down before using. (Don’t be alarmed if the filling becomes lumpy when the egg mixture is added – just continue stirring & it will become smooth again).

Coffee Fudge Sauce:
200g sweetened condensed milk
120g butter
110g treacle sugar
30ml golden syrup
20ml instant coffee granules
Put condensed milk, butter, sugar & syrup in a saucepan over low heat. Whisk until everything is melted. Simmer gently for 1 minute, stirring constantly. Remove from heat & stir in the coffee.
Note: Leftover sauce will keep for at least a week in the fridge & can also be frozen. You can also make a delicious nutty melt-in-the-mouth toffee fudge with the sauce or any leftovers that you might have – simply add 1 heaped Tblsp extra sugar, 1 tsp extra golden syrup, an extra blob of butter & ¼ cup chopped almonds. Boil on low to medium heat for an extra 5-10 minutes, pour into a greased Pyrex, level out with a knife or the back of a spoon, sprinkle with extra nuts & refrigerate until set. Cut into squares.
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MaJor.A
MaJor.A

Join date : 2009-04-11
Location : South Africa
Posts : 91

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Post by xX-Mini_BB-Xx Thu Apr 23, 2009 10:00 pm

Omg *rubs eyes* you must be kidding
im so making this

but i bet its going to turn out rubbish *cries*
xX-Mini_BB-Xx
xX-Mini_BB-Xx

Join date : 2009-04-23
Location : Over The Hills And Far Away
Posts : 34

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Espresso Eclairs Empty Re: Espresso Eclairs

Post by MaJor.A Fri Apr 24, 2009 10:56 am

lol no its not gonna turn out rubbish Smile Its foolproof lol (i hope Inshallah) Have fun experimenting - i luvvvv cooking lol im sure u'l enjoy it too Wink Good luck........
MaJor.A
MaJor.A

Join date : 2009-04-11
Location : South Africa
Posts : 91

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Post by xX-Mini_BB-Xx Fri Apr 24, 2009 11:24 am

+*¨^¨*+AmBeR+*¨^¨*+ wrote:lol no its not gonna turn out rubbish Smile Its foolproof lol (i hope Inshallah) Have fun experimenting - i luvvvv cooking lol im sure u'l enjoy it too Wink Good luck........

lol @fool proof

inshallah sis :p i loveeeeeeeeeeeeeeeeeee cooking too *grinz*
xX-Mini_BB-Xx
xX-Mini_BB-Xx

Join date : 2009-04-23
Location : Over The Hills And Far Away
Posts : 34

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Post by Taalibah Sun Apr 26, 2009 9:42 pm

Sounds divine!
If i ever get down to makiing it...
Taalibah
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Join date : 2009-04-10
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Espresso Eclairs Empty Re: Espresso Eclairs

Post by MaJor.A Mon Apr 27, 2009 5:57 pm

lol we'll c who makes it first........... Wink
MaJor.A
MaJor.A

Join date : 2009-04-11
Location : South Africa
Posts : 91

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