Thermador PRD48NLSGU Livro De Receitas
cakes, pastries and desserts
117
eClaIRs WITH a
MoCHa CReaM
IngReDIenTs
6 oz. water
2 tbsp. + 1 tsp. butter
1 tsp. vanilla
1 pinch salt
2 tbsp. + 1 tsp. butter
1 tsp. vanilla
1 pinch salt
¾
cup flour
2 medium eggs
filling
filling
¾
cup whipping cream
1
½
tsp. instant coffee powder
1 – 2 tsp. sugar
Coffee glaze
¾
cup powdered sugar
1 – 2 tsp. instant coffee powder
1 tsp. rum
1 tsp. rum
seTTIngs
STEAM CONV, 400°F
20 minutes
Baking Pan
20 minutes
Baking Pan
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.
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