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Hazelnut Crème Chocolate Éclairs
Serves: 12 | Prep time:
Although these èclairs require some preparation and a bit of time to assemble, the effort is well worth the rewards!
8oz of Melitta Hazelnut Crème coffee
1/2 cup butter or margarine
1 cup all-purpose flour, sifted
1/2 teaspoon salt
1/2 cup sugar
1/2 teaspoon salt
6 tablespoons all-purpose flour
2 cups whole milk
2 eggs, lightly beaten
2 teaspoons pure vanilla extract
Coffee Chocolate Glaze:
5oz of Melitta Hazelnut Crème coffee
2 tablespoons shortening
2 ounces unsweetened chocolate
1 cup powdered sugar
Preheat the oven to 425°F. Brew an 8-ounce cup of Melitta Hazelnut Crème coffee.
In a medium saucepan bring the butter and the coffee to a quick boil. Add the flour and salt. Cook over medium heat, stirring constantly until the dough forms a ball and leaves the sides of the pan. Remove the pan from the heat. Add the eggs, one at a time, beating vigorously after each addition so that the dough is smooth and glossy.
Drop the dough by tablespoons 3 to 4 inches apart on an ungreased cookie sheet to form 12 puffs. Bake for 30 to 35 minutes, or until the puffs are golden brown. Turn the oven off.
Slice the hot èclair puffs in half. Place the halves open on the cookie sheet and put them back into the oven for 20 minutes. Do not heat the oven. This allows the center of each èclair to dry. Remove the èclairs from the oven and cool on wire racks.
To prepare the custard, measure the sugar, salt and the flour into a medium saucepan. Whisk in the milk until smooth and cook over low heat. Stir constantly until the milk boils. Boil 1 minute and remove from the heat.
In a small bowl, lightly beat the eggs. Whisk the eggs and milk back into the saucepan. Cook over medium heat, bringing the custard to a boil again. Stir constantly to avoid burning. Remove from the heat, cool and add the vanilla. Set aside.
To prepare the glaze, brew a 5-ounce cup of Melitta Hazelnut Creme coffee. Melt the shortening and the chocolate together in a small saucepan, stirring until smooth. Transfer the chocolate to a large bowl and add the powdered sugar and 2 tablespoons of the freshly brewed coffee. Beat with an electric mixer on high speed until smooth. You may add a small amount of coffee if needed for the desired consistency.
To assemble, fill one èclair half with one heaping tablespoon of custard. Cover with the remaining èclair half and drizzle with the glaze. Repeat with the remaining èclairs. Serve immediately or refrigerate in an airtight container in the refrigerator.