dough see basic recipe

1.5 teaspoons gelatin powder

1 tablespoon cold water

250 ml convert conversionchocolate pudding

2 tablespoons sugar

375 ml convert conversionmilk

1 teaspoon powder coffee

125 ml convert conversionwhipping cream

100 gr convert conversionicing sugar

1 teaspoon powder coffee

1 tablespoon hot water



piping bag

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's Recipe pages - recipes cream puffs, pie and pastry making

How to prepare:

Make puff pastry dough according the basic recipe.

Preheat the oven to 220C/425F (fan oven 200C/395F).

Pipe with a piping bag with large opening strips of 8 cm on a greased baking pan. Not too close to each other, the dough will double in size. Bake the eclairs in 20-25 minutes golden (do not open the baking oven before the end of the baking time).

Cut the eclairs open lenghtwise and let cool completely.

Soak for the stuffing the gelatine in a little warm water. Make the (warm) pudding according the instructions on the package and stir the powder coffee in. Add the gelatine when the pudding starts to cool. Let cool in the fridge.

Beat the cream to peaks, fold the pudding into the cream and fill the puffs.

Make a glaze of icing sugar, coffee and hot water and spread the glaze over the eclairs.

First published: April 12, 2003, Netherlands

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Janneke's Recipes 2003-2014 ( Linking to this source is legally required when published elsewhere)