Bosch HSLP751UC Instruction Manual

Pastries and Desserts

84

6 oz. water
2 tbsp. + 1 tsp. butter
1 tsp. vanilla
1 pinch salt
¾ cup flour
2 medium eggs
 
Filling
¾ cup whipping cream
1½ tsp. instant coffee
powder
1 – 2 tsp. sugar

Coffee Glaze
¾ cup powdered sugar
1 – 2 tsp. instant 
coffee powder
1 tsp. rum

   

2

2

 
Bring the water, butter, vanilla and salt to the boil in a saucepan. Remove from the 
heat. Add the flour all at once and stir in well. Reduce the heat and continue to stir 
the dough over medium heat until it comes away from the bottom of the pan. Remove 
the pan from the heat, and add the eggs, one at a time, mixing thoroughly after each.
Line the baking pan with parchment paper. Put the dough into a piping bag with a 
large star-shaped nozzle. Pipe out finger-length strips, leaving space in between. 
Start close to the edge, as the eclairs rise very well in the steam. Bake the eclairs as 
indicated until golden brown.
Immediately after baking, slice open the eclairs with a serrated knife and leave 
to cool.
To make the filling, beat the cream, coffee powder and powdered sugar until stiff and 
spoon into a piping bag.
To make the glaze, stir together the sugar, 1 tsp. of hot water, the coffee powder and 
rum. Spread over the top half of each eclair.
Pipe the filling into the bottom half and replace the top.
Makes 10 eclairs
Per eclair approx. 184 kcal, 10 g fat, 21 g carbohydrates, 3 g protein