Coffee Eclairs with Espresso & Toasted Hazelnut Cream

Name: Coffee Eclairs with Espresso & Toasted Hazelnut Cream
Yield: Makes 20–24
Ingredients: 280 g white fondant icing (shop-bought); 120 ml water; 120 ml whole milk; seeds of 2 vanilla pods or 4 tsp vanilla extract; 80 g plain flour; 55 g strong white flour; 500 ml whole milk; 30 g toasted skinned hazelnuts, very finely chopped; 220-240 g eggs (about 4–5 eggs). lightly beaten; 1 tsp fine salt; 1 tsp Camp coffee essence; 3 tbsp Camp coffee essence; 6 egg yolks; 120 g caster sugar; 1 tsp salt; 40 g cornflour; 1 tbsp caster sugar; 120 g butter; 1 tsp warm water; 25 g toasted skinned hazelnuts, very finely chopped

Preparation info

Makes
20–24

Difficulty
Medium

Appears in

Bake

By Lorraine Pascale

Published 2017

About

There is a little shop in South Kensington that sells perfect éclairs that are beautiful. The shop looks more like a jewellery shop than a patisserie one! Inspired by these I decided on this simple yet delectable éclair, perfect for an afternoon tea. Bread flour is ‘thirstier’ than regular flour, so if you use a mixture in choux pastry you can add more eggs, which give the éclairs a lovely rise and golden crust.

Ingredients

Method

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