Ingredients

• 40g Butter
• Dark Chocolate as needed
• 520ml Milk
• 3 teaspoons Espresso
• 1 teaspoon Vanilla Extract
• 80g Egg Yolk
• 80g Caster Sugar
• 40g All Purpose Flour
• 100g Water
• Salt as needed
• 80g Bread Flour
• 80 g
• 3 Eggs
• Icing Sugar as needed
• 200g Icing Sugar
• 2 tablespoons Instant Coffee
• Coffee Beans as needed

Tools

• Oven
• Parchment paper
• Whisk
• Plastic wrap
• Cooking Chef XL
• Baking tray - large
• Cooking chef xl bowl
• Piping bag
• Medium bowl
• Piping bag
• Medium bowl
• Cooling rack

Method

1. Line a clean baking tray with parchment paper
2. Attach the Creaming Beater
3. Add milk, espresso and vanilla extract to the Cooking Chef XL Bowl
4. Lift the Cooking Chef head and fit the heat shield
5. Mix with splashguard fitted until combined - 1 min 30 sec, Speed 1
6. Then add egg yolk, caster sugar and all purpose flour to the Cooking Chef XL Bowl
7. Mix with splashguard fitted until combined - 30 sec, Speed 1
8. Cook with splashguard fitted until thickened - 7 min, 85°C, Speed 1
9. Transfer content of Cooking Chef XL Bowl to medium bowl
10. Cover with plastic wrap
11. Chill in fridge until completely cool
12. Clean Cooking Chef bowl
13. Attach the Creaming Beater
14. Add water, milk, butter and salt to the Cooking Chef XL Bowl
15. Cook with splashguard fitted until melted - 2 min, 104°C, Stir 1
16. Then add bread flour to the Cooking Chef XL Bowl
17. Cook with splashguard fitted until thickened - 2 min, 104°C, Speed 3
18. Mix with splashguard fitted until combined - 2 min, Speed 1
19. Then add egg to the Cooking Chef XL Bowl
20. Mix with splashguard fitted - 3 min, Speed 3
21. Transfer mixture to piping bag
22. Pre-heat oven - 220°C
23. Pipe mixture onto baking tray
24. Dust with icing sugar
25. Bake then reduce heat - 10 min, 220°C
26. Bake - 15 min, 180°C
27. Remove from oven and let cool
28. Remove the chilled coffee cream from the fridge
29. Transfer cream to piping bag
30. Using a small knife, pierce a small hole at the bottom of each éclair
31. Insert the piping bag tip into the small hole and fill each éclair with the cream
32. Set aside
33. Add icing sugar and instant coffee to a clean medium bowl
34. Mix until combined
35. Carefully dip the top of each éclair into the coffee icing
36. Place pastry on cooling rack
37. Let rest until set
38. Decorate with dark chocolate and coffee beans
39. Serve

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