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🥤 Coffee Caramel Eclairs

361 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Put 250 milliliters of water, butter, a pinch of salt, and vanilla sugar into a pot.
  2. 2. Bring the mixture to a boil on the stove.
  3. 3. Remove the pot from the heat briefly and add the flour all at once.
  4. 4. Place the pot back on low heat and stir the dough vigorously.
  5. 5. Keep stirring until the dough pulls away from the sides of the pot and forms a firm ball.
  6. 6. Transfer the dough into a separate bowl.
  7. 7. Add one egg and stir it in until smooth immediately.
  8. 8. Let the dough cool down briefly until it is lukewarm.
  9. 9. Work the remaining eggs into the dough one by one.
  10. 10. Gently fold in the baking powder at the very end.
  11. 11. Preheat the oven to 200 degrees Celsius.
  12. 12. Set the oven to the top and bottom heat function.
  13. 13. Fill the dough into a piping bag.
  14. 14. Attach a round or star nozzle to the piping bag.
  15. 15. Grease a baking sheet.
  16. 16. Pipe 15 to 20 elongated strips onto the greased sheet.
  17. 17. Place the sheet into the preheated oven.
  18. 18. Bake the eclairs for about 25 minutes until golden brown.
  19. 19. Do not open the oven door during the first 15 minutes.
  20. 20. Remove the eclairs from the oven after baking.
  21. 21. Slice the eclairs horizontally in the middle.
  22. 22. Let the halves cool down completely.
  23. 23. Put sugar into a pot.
  24. 24. Heat the sugar until it turns golden brown and caramelizes.
  25. 25. Carefully deglaze the caramel with 50 milliliters of water.
  26. 26. Let the caramel mixture boil briefly.
  27. 27. Stir in the butter until it has melted.
  28. 28. Let the caramel sauce cool down to lukewarm.
  29. 29. Dip the tops of the halved eclairs briefly into the hot caramel.
  30. 30. Place the coated eclairs on a rack to dry.
  31. 31. Put cream, a split vanilla pod, and espresso powder into a pot.
  32. 32. Bring the mixture to a boil.
  33. 33. Let the flavors infuse in the cream briefly.
  34. 34. Whisk the egg yolks with the sugar in a bowl.
  35. 35. Pour in the hot cream while stirring constantly into the egg yolks.
  36. 36. Return the entire mixture to the pot.
  37. 37. Stir the cream over low heat with a rubber spatula.
  38. 38. Keep stirring until the cream thickens.
  39. 39. Be careful not to let the cream boil again.
  40. 40. Strain the cream through a fine sieve.
  41. 41. Remove the vanilla pod and any lumps in the process.
  42. 42. Let the cream cool down to room temperature.
  43. 43. Beat the lukewarm butter with a hand mixer.
  44. 44. Beat the butter for about 10 minutes until thick and foamy.
  45. 45. Keep beating until the butter looks white and creamy.
  46. 46. Gradually stir the cooled vanilla cream into the whipped butter.
  47. 47. Melt the white chocolate over a bowl of hot water.
  48. 48. Fold the melted chocolate into the cream.
  49. 49. Fill the cream into a piping bag fitted with a star nozzle.
  50. 50. Pipe the cream into the bottom halves of the eclairs.
  51. 51. Place the caramel-coated tops on them.

Nutrition per serving