Eclairs with coffee cream

Ingredients for the dough:

cold water – 225 ml

Butter – 75 gr:

flour – 115 g

pinch of salt

3 Eggs.

For the cream:

Chocolate – 150g

Strong black coffee – 150 ml

Butter – 15 g

Light molasses – 1 tbsp. l.

Heavy cream – 300 ml.

Method of cooking

Put butter and pour water in a saucepan, heat over low heat until butter melts, bring to a boil.

Remove from heat and pour into flour. Whisk with a wooden spoon until smooth. Place back on the heat and cook over low heat for a few seconds until the mixture begins to stick off the walls of the pan, forming a ball of. Don’t whisk.

Transfer the dough to a food processor. Stir on low speed and gradually add the eggs. Mix until the mixture is firm and smooth.

Preheat oven to 220 °C. Moisten 2 baking sheets. Put the custard dough in a culinary bag and squeeze out about 30 small cakes with a 1 cm nozzle on the sheet, or spread out small mounds with a teaspoon.

Bake for 20-25 minutes until puffed and golden. Reduce the temperature of your oven to 190 °C. Make a hole in the bottom of each pastry and put it back in the oven for 5 minutes to dry out. Cool.

Put chocolate, coffee, butter and syrup in a saucepan and heat over low heat, stirring until the chocolate melts. Bring to a boil and simmer over very low heat for 10 minutes. Cool.

Attach the whisk attachment, place the cream in the bowl of the Kenwood Chef and whip on speed 3 until it holds its shape. Transfer the cream to a piping bag and fill the cakes through the holes in the bottoms. Arrange cakes beautifully on a platter and drizzle with mocha sauce.