Summer of Choux Part 4: Birthday Eclairs

We were so excited to realize that our friend Whitney’s birthday aligned with a recording of this podcast! Whitney loves coffe and desserts, so this was going to be a great birthday surprise! If you’ve tried any of our recipes for a loved one, let us know. Or, if you want to show Whitney some of your own love, consider becoming a patron. For this post, we’re just going to tell you about the coffee glaze, but if you have questions about any of the other steps before we glaze the eclairs please feel free to tweet at us or send us an email!

Coffee Eclairs:

1 batch of creme patissiere (with fresh ground coffe beans instead of a vanilla bean)

1 batch pate a choux

Egg wash (made from egg yolk and water)

White chocolate

Whipping cream

Powdered sugar

More coffee beans

Gold flakes (if you’re fancy)

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This is the actual amount of whipping cream you will need.

This is the actual amount of whipping cream you will need.

After creating your choux, you will pipe it out onto parchment paper in 4 or 5 inch logs. You will bake them at 400 for 5 minutes, then lower the heat to 350 and bake for about 20 minutes, turning halfway through. While they are baking, create your coffee creme patissiere and your glaze.

To create the glaze:

Melt the chocolate and whipping cream in a double boiler, then add the powdered sugar and coffee. Whisk it well, then let it sit at room temperature while you cool your choux pastry and fill it with your pastry cream.

The coffee glaze!

The coffee glaze!

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We still haven’t figured out why our choux won’t rise properly, but these worked just fine for filling. To fill your pastry: gently punch 3 holes in the bottom of the eclair with a piping tip, then fit the tip of your piping bag (or the piping tip that’s in the piping bag) into that hole and squeeze gently until the cream comes out of the hole.

Once you’ve completed that, you will then begin dipping your eclairs in your glaze. Don’t be afraid of this! Just pick up your filled eclair, turn it upside-down, and press them softly, but firmly, into the glaze. We had to wiggle them around a bit to get them evenly covered. Then lift them gently, shaking off the excess, and lay them out to allow the glaze to harden. Once the glaze has hardened, eat it and enjoy!


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And here they are! Happy Birthday Whitney!