food, Recipes

Whip up these delectable mocha éclairs

Kitchen Trinity

mocha éclair

We explore the versatile uses of dairy in House and Leisure's July 2017 issue. Find savoury recipes in the magazine (page 92) and top them off with this dreamy dessert.

Mocha Éclair

For the éclair filling
450ml milk
60g corn starch
1 vanilla pod
4t instant espresso powder
90g granulated sugar
300ml cream

Mix 4T milk with the corn starch until smooth. Slit the vanilla pod and scrape out the seeds. Combine the remaining milk with the pod and seeds, espresso powder and sugar, and bring to the boil. Add the starch/milk mixture while stirring, and simmer while stirring until a thick custard forms. Remove the vanilla pod, pour the pudding into a bowl, cover with foil and allow to cool. When cool, stir until smooth. Whip the cream until stiff and fold into the custard. Pour into a piping bag with a star tip (14mm diameter).

For the dough
100g butter, diced
160g plain flour
4 medium eggs

Preheat the oven to 200ºC. In a pot, bring 250ml water with a pinch of salt and the diced butter to the boil. Add the flour to the pot and stir thoroughly with a wooden spoon until a lump of dough forms (it should separate from the base of the pot and a white coat will have built up on the bottom). Place the dough in another bowl and, using the dough hooks of a hand mixer, stir in the eggs one by one.

Place the dough in a piping bag with a round tip (14mm diameter). Pipe 14 14cm-long éclair strips on two baking trays lined with parchment. Bake the éclairs tray by tray on the second-lowest shelf for 20 to 25 minutes. Allow to cool briefly and, using a bread knife, cut each éclair in half lengthwise.

For the icing
2t instant espresso powder
1⁄2 t cocoa powder
200g icing sugar, sifted

Mix 3T hot water with the espresso and cocoa powders and combine with the icing sugar to make a thick icing (if too thick, add a few drops of water). Brush the tops of the éclairs with the icing, and allow to set. Pipe the filling onto the bottom half of the éclairs and cover with the upper half.