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Le Chaudron recipe
Éclair au café
Coffee éclairs
⏱ 75 minServes 6Hard300 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
250 g (9 oz)choux pastry
500 ml (2 cups)coffee pastry cream
200 g (7 oz)pastry fondant
2 tbspcoffee extract
1 tablespooncocoa powder
- 250 g (9 oz) choux pastry
- 500 ml (2 cups) coffee pastry cream
- 200 g (7 oz) pastry fondant
- 2 tbsp coffee extract
- 1 tablespoon cocoa powder
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Pipe long strips of choux dough onto a lined sheet, well apart.
- Bake at 180°C (350°F) for 30 minutes until puffed and dry.
- Make a pastry cream flavored with coffee extract and let cool.
- Make three small holes underneath each éclair and pipe in the cream.
- Warm the fondant with the coffee extract.
- Dip the tops in the fondant, smooth with a finger and let set.
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