Eclairs with Creme Pasteleiro De Café …

*Creme pasteleiro de Café*

1. Dissolve soluble coffee with 1-2 teaspoons of hot water and reserve. Put the milk in a saucepan and bring to the boil, then take it off the stove first. Meanwhile, beat the eggs with sugar until creamy, then add the cornstarch and stir in well. As soon as the milk is ready, stir it into the egg mixture and then put everything back into the pot and let it thicken while stirring constantly.
2. As soon as the cream has thickened, take it off the stove and stir in the dissolved coffee to taste, add the rum (optional), stir again and let the butter combine with the cream while stirring. When everything is well mixed, put a cling film directly on the warm cream so that no skin forms and allows it to cool down. The cream is best made a day in advance.

*Brandteig*

1. Bring the water with the butter and salt to the boil, then reduce the temperature a little and add the flour and stir well. Stir until a lump forms that loosens from the bottom of the pot and creates a light-colored topping there. It will take a few minutes. Then the dough should be good enough and can be put into a mixing bowl, where it should be kneaded gently for about 5 minutes and cool before you stir in the first egg. Gradually stir in the eggs well one by one. The dough should be shiny, very viscous.
2. Preheat the oven to 180 ° C hot air

*Eclairs formen*

1. Pour the dough into a piping bag with a large perforated nozzle. Then, at a distance of approx. 3 cm, 2 cm wide and approx. 8-9 cm long strips, spray onto a baking sheet lined with baking paper. Fill a small vessel with water and then pull it over the choux pastry strips with a fork moistened with water so that it creates a pattern and is slightly moistened from above.
2. Slide into the oven for approx. 25 minutes. During this time, do not open the oven door! When they are ready, take them out and let them cool down. Pierce each side with a wooden skewer or in two places underneath. This way they cool down faster and at the same time you have the opening for filling the cream immediately.

*Befüllen der Eclairs*

1. Put the cooled cream in a piping bag with a pointed nozzle. Insert and fill on the back of the eclairs or on the side.

*Glasur*

1. Dissolve soluble coffee in hot water (2 teaspoons). Mix one tablespoon of water with the powdered sugar in a wide, flat bowl / bowl and add enough dissolved coffee until it has the right taste, to taste and the right consistency.
2. Dip the iclairs briefly into the glaze and let them drain. You can also use a spoon or brush to apply the glaze. Then just put it in the cold!
3. For the production of the eclairs you need approx. 60-75 minutes if you have already made the cream and let it cool down. 14 pieces, each 10 cm deep, have been baked. 😉 The cream is sooo delicious … 🙂
4. Bon appetit !!! Bom Apetite !!!