Café Éclair

About Café Éclair

The café éclair is a classic pastry originating from France, renowned for its creamy filling and delicate choux pastry shell. Thought to have been invented by the famous French chef Marie-Antoine Carême in the 19th century, éclairs have since become a beloved treat worldwide. Typically filled with coffee-flavored cream and topped with a smooth chocolate glaze, this pastry is a staple in many French cafés and bakeries.

The History of Café Éclair

The word 'éclair' means 'flash of lightning' in French, which some speculate refers to the way the pastry is eaten: quickly and with great enjoyment. Originally, éclairs were known as "pain à la duchesse" or "petite duchesse," but the modern name of éclair is now universally recognized. The café éclair variant adds a delightful twist by incorporating the rich, aromatic flavors of coffee into the cream filling, providing a perfect balance of sweetness and bitterness.

Ingredients

• Butter - 1/2 cup (115g), unsalted
• Water - 1 cup (240ml)
• Flour - 1 cup (125g), all-purpose
• Eggs - 4 large
• Salt - 1/4 teaspoon
• Sugar - 1 tablespoon, granulated
• Whipping cream - 1 cup (240ml)
• Instant coffee - 1 tablespoon
• Chocolate - 1/2 cup (90g), semi-sweet
• Cream - 2 tablespoons, heavy

Preparation Steps

Step 1: Prepare the Choux Pastry

1. Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a medium saucepan, combine the butter, water, salt, and sugar. Heat over medium until the butter melts and the mixture begins to boil.
3. Reduce the heat to low and add the flour all at once, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
4. Transfer the dough to a large bowl and let it cool slightly. Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
5. Spoon the dough into a pastry bag fitted with a large plain tip, and pipe 4-inch lines onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 15 minutes, then reduce the heat to 350°F (177°C) and bake for an additional 20 minutes, or until golden brown and puffed. Pierce each éclair with a skewer to release steam and allow them to cool completely on a wire rack.

Step 2: Make the Coffee Filling

1. In a chilled bowl, beat the whipping cream until soft peaks form.
2. Dissolve the instant coffee in a tablespoon of hot water and gently fold it into the whipped cream until well combined.
3. Refrigerate the coffee cream until ready to use.

Step 3: Prepare the Chocolate Glaze

1. Melt the chocolate in a heatproof bowl set over a pot of simmering water or in a microwave, stirring until smooth.
2. Stir in the cream until the glaze is shiny and well combined. Set aside to cool slightly.

Assembling the Éclairs

1. Cut the cooled éclairs in half horizontally.
2. Pipe or spoon the refrigerated coffee filling into the bottom halves.
3. Replace the tops of the éclairs and dip each one in the chocolate glaze, allowing any excess to drip off.
4. Place the assembled éclairs on a wire rack and let the glaze set before serving.

Enjoying Café Éclair

Serve the café éclairs with a cup of freshly brewed coffee or tea for a delightful afternoon treat. Their crispy exterior and creamy filling provide a perfect complement to a warm beverage, making them an indulgent choice for any dessert lover. For an added experience, try enjoying your café éclair at a leisurely pace, savoring each bite to appreciate the harmony of flavors that has made this pastry a timeless classic.

If you're looking for a visual guide during your baking process, consider setting up a cooking timer to help keep track of baking and preparation time efficiently.