COFFEE

ÉCLAIR

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
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Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
COFFEE ÉCLAIR
for 15-20 éclairs 13 cm long

GELATINE MASS

Ingredients Total weight: ~ 70 g 100%

Powdered gelatine 200 Bloom 10 g 14%

Cold water 60 g 86%

1 Pour the powdered gelatine into a clean container and add cold water. Gently stir with the whisk.

2 Put the mixture in the fridge for 10-15 minutes for the gelatine to swell and bloom.

3 Then take the mass out of the fridge and melt it. If there is foam, remove it with a sieve.

4 Put the mass back into the fridge to set completely. Then cut it into cubes with scissors for more
convenient weighing and work. The ratio of gelatine and water is always 1:6. One part of gelatine
and 6 parts of water.

5 You may make the gelatine mass in advance and store it in the fridge for 2 days.
TIP
If you use the gelatine leaves, take the same amount of them as the gelatine in grams and soak them in cold water. The
gelatine leaves will absorb the right amount of water they need. Then squeeze them out and use as it is said.

NEUTRAL GEL (NAPPAGE)

Ingredients Total weight: ~ 330 g 100%

Water 145 g 44%

Sugar 1 122 g 37%
Sugar 2 20 g 6%
Pectin NH 7g 2%
Glucose syrup 36 g 11%
Citric acid powder 0.4 g <1%

1 Pour the water into the saucepan, then add glucose syrup and sugar 1.

2 Heat the mixture to 30 °C / 86 °F.

3 Mix sugar 2 with pectin NH.

4 Add the sugar 2 and pectin mixture into the saucepan with water and sugar 1.

5 Bring the mixture to the boil.

6 Add citric acid.

7 Boil for 3 minutes more.

8 Strain into a clean container and let the gel set in the fridge.

9 Let the neutral gel stabilize in the fridge at 4 °C / 39 °F for 6 hours minimum.
3
10 Heat the neutral gel to 60-70 °C / 140-158 °F before using and add some water to it if needed.
Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
COFFEE ÉCLAIR
for 15-20 éclairs 13 cm long

COFFEE GLAZE

Ingredients Total weight: ~ 658 g 100%

Gelatine mass 70 g 11%

Whipping cream 35% 90 g 14%
Espresso 40 g 6%
Instant coffee 12 g 2%
Glucose syrup 65 g 10%
White chocolate 200 g 30%
Cacao Barry Zephyr 34%
Neutral gel 180 g 27%
Titanium dioxide 1g <1%

1 Pour the cream, espresso and instant coffee into a saucepan. Add the glucose syrup and heat
until coffee dissolves or until the mixture boils.

2 Remove the saucepan from heat, add the gelatine mass and stir.

3 In a measuring cup, combine white chocolate, neutral gel and white colorant. Pour the cream
with coffee and gelatine into this mixture. Process the mixture with a hand blender until a
homogeneous emulsion is obtained.

4 Pour the finished glaze into a clean bowl and cover it with cling film touching the surface to avoid
crust forming and condensation. Put it in the fridge for 12 hours.

5 Before use, the glaze must be warmed up and processed with a hand blender.

CHOCOLATE GLAZE FOR THE DECORATIVE PATTERN

Ingredients Total weight: ~ 608 g 100%

Water 73 g 12%
Condensed milk 75 g 12%
Sugar 75 g 12%
Glucose syrup 95 g 16%
Dark chocolate Callebaut 70% 120 g 20%
Cocoa butter 20 g 3%
Neutral gel 150 g 25%

1 Pour water, sugar and glucose syrup into a saucepan. Bring the syrup to a boil and then, to make
the glaze more viscous, to 104 °C / 219 °F.

2 In a measuring cup, combine the dark chocolate, the cocoa butter, the condensed milk and the
neutral gel.

3 Pour the still hot syrup over the mixture in the measuring cup and process it with a hand blender
until a homogeneous emulsion is obtained.
4

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
COFFEE ÉCLAIR
for 15-20 éclairs 13 cm long

CHOCOLATE GLAZE FOR THE DECORATIVE PATTERN

4 Pour the finished glaze into a clean bowl and cover it with cling film touching the surface. Put it in
the fridge for 12 hours.

5 Before use, the glaze must be warmed up to room temperature.

CLASSIC ÉCLAIR CHOUX PASTE

MAKING THE CHOUX PASTE

Ingredients
for 15-20 éclairs 13 cm long Total weight: ~ 760 g 100%

Water 125 g 17%

Milk 125 g 17%
Sea salt 4g <1%
Sugar 4g <1%
Inverted sugar 2g <1%
Butter 82% 112 g 15%
All-purpose flour 138 g 18%
Whole eggs 250 g 33%

1 Prepare the eggs and butter: process the room temperature eggs with a hand blender until
smooth and cut the butter into small pieces.

2 Put salt, sugar and inverted sugar in a saucepan. Inverted sugar prevents the formation of ice
crystals in the choux paste and keeps its texture tender and moist for a longer time. If you are not
going to freeze the choux paste, you can skip this ingredient.

3 Add the butter, water and milk to the saucepan and heat over low heat, stirring occasionally with
a whisk.
TIP
You can make water-based or milk-based choux paste as well. It depends on the result you want to end up with: the
milk-based choux paste is a little darker and fattier, while the water-based choux paste is brighter but, at the same time,
crunchier.

4 When the butter melts completely, increase the heat and bring the liquid to a boil.

5 Remove the mixture from heat, add the sifted flour and stir thoroughly with the whisk until
smooth.

6 In order to make sure that all the starch has swelled, place the choux paste back on the stove and
heat for two minutes over low heat, stirring actively with a silicone spatula.

7 Transfer the choux paste to the mixer bowl and start mixing it with a paddle attachment, cooling
it down to 55-60 °C / 131-140 °F.

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
COFFEE ÉCLAIR
for 15-20 éclairs 13 cm long

MAKING THE CHOUX PASTE

8 When the choux paste has reached the required temperature, gradually, in small portions, start to
add in the eggs, continuing to mix the choux paste at low speed. The texture of the finished
choux paste is checked visually, that’s why you might need a little less egg mixture than it is
mentioned in the recipe. The choux paste should be smooth, homogeneous, glossy, and fall off
the paddle as a ribbon. If you have used all the eggs and the right texture is still not achieved, you
can add warm milk, but such cases are extremely rare to happen.

9 Cover the finished choux paste with cling film and leave it to rest at 30 °C / 86 °F for an hour.

PIPING THE ÉCLAIRS

Ingredients

Choux paste

1 Fill a pastry bag with an Open French Star tip d=16 mm with chough paste 2/3 full.

2 Pipe the 12.5-13 cm long éclairs (~25 g each) at a distance 1-1.5 cm over a Teflon-coated baking
sheet or a perforated silicone mat. To get perfectly even éclairs, do not move your hands while
piping, but move your body back.

3 Put the finished éclairs in the freezer until they freeze completely. Éclairs can be stored frozen for
up to two weeks. After freezing, just put them into an airtight container to protect them from
drying out.

CRAQUELIN

Ingredients Total weight: ~ 160 g 100%

Butter 82% 50 g 31%

Sugar 50 g 31%
All-purpose flour 40 g 25%
Almond powder 10 g 6%
Ground cocoa beans 10 g 6%

1 Pour the flour, the almond powder and sugar into the mixer bowl.

2 Add the ground cocoa beans and diced cold butter. Stir with a spatula until combined.

3 Transfer the finished dough to a guitar sheet, cover it with another guitar sheet and roll out to a
thickness of 1.5-2 mm. Put the rolled out dough into the freezer.

4 When the craquelin is completely frozen, peel off both guitar sheets and cut it on a cold surface
into strips to fit the size of future éclairs - 12.5x3 cm.

5 Put these craquelin strips back into the freezer.

TIP
The leftovers of craquelin can be collected and left at room temperature. They will melt, and then you again may 6
distribute them between two guitar sheets, freeze and use for the next batch of éclairs.
Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
COFFEE ÉCLAIR
for 15-20 éclairs 13 cm long

BAKING THE ÉCLAIRS

Ingredients

Piped frozen éclairs

Frozen craquelin strips

1 Preheat the oven to 280 °C / 536 °F and then turn it off.

2 Transfer the frozen éclairs to a perforated silicone mat, keeping a distance of approximately
4-5 cm between them.

3 Place a frozen craquelin strip on top of each éclair.

4 Place the éclairs in the turned off oven for 20-25 minutes. During this time, they should rise,
acquire the maximum volume and begin to brown slightly. Then turn on the heat at
150 °C / 302 °F and bake the éclairs for 15-20 minutes more.

5 Finished éclairs should have a uniform golden brown color and a sufficiently hard surface. When
pressed, it will crunch slightly, but the inside of the éclair will remain soft and moist. After baking,
transfer the éclairs to the wire rack, so they cool down faster. In 30-40 minutes they are ready
to be used.

COFFEE-FLAVORED CUSTARD

Ingredients Total weight: ~ 752 g 100%

Sugar (1) 70 g 10%

Milk 180 g 24%
Espresso 237 g 32%
Cornstarch 33 g 4%
Egg yolks 63 g 8%
Sugar (2) 21 g 3%
Sea salt 1g <1%
Butter 82% 144 g 19%
Vanilla 1 pod

1 In a saucepan, warm up the milk and espresso or bring them to a boil. Remove from heat and set
aside.

2 In a bowl, combine the cornstarch, the sugar (2) and the egg yolks, mix them with a whisk, but do
not whip.

3 Pour sugar (1) into a separate saucepan. For a richer, more intense caramel flavor, add vanilla
seeds and the pod itself. Caramelize the sugar over medium heat, shaking the saucepan
occasionally.

4 When the caramel acquires a nice amber color and starts to foam, pour hot milk with espresso
into it. Do this gradually, in several steps, stirring well with a whisk after each added portion.
Remove the mixture from heat and strain it.
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Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
COFFEE ÉCLAIR
for 15-20 éclairs 13 cm long

COFFEE-FLAVORED CUSTARD

5 Weigh this mixture. In the process of caramelization some moisture has evaporated from it, thus,
it must be added up. Add some milk to restore the initial weight and continue cooking.

6 Gradually, in stages, pour this hot mixture of milk, caramel and espresso into the mixture of yolks,
sugar and starch.

7 Pour the mixture back into the saucepan, add salt. Bring the custard to a boil and cook it for
1.5-2 minutes over medium heat with constant stirring with a whisk. It is important to stir
the custard vigorously while boiling.

8 At first, the custard will thicken, and then, as it cooks, it will become more liquid. This is a sign
that the starch is completely swollen. When this happens, remove the saucepan from heat and
chill the custard to 40 °C / 104 °F over a cold water bath or at room temperature, stirring
occasionally to prevent crust forming.

9 Add in the butter at room temperature 18-20 °C / 64-68 °F in several steps, stirring well with a
whisk. Once the butter is fully combined with the custard, the coffee-flavored custard is ready.

10 Transfer the custard to a clean, wide container, and cover it with cling film touching the surface.
Put it in the freezer or fridge for 15-20 minutes until it cools down completely.

11 When the custard has cooled, it has a slightly jellified texture. To make it convenient to work with,
lightly whip it at medium speed in a mixer with a whisk attachment or by hand until smooth.

12 Transfer the finished custard into a pastry bag with a tip d=7 mm.

ASSEMBLING THE ÉCLAIRS

Ingredients

Baked éclairs with craquelin

Coffee-flavored custard

1 When the éclairs have cooled down, prepare them for filling. To do this, use a special tip for
éclairs in the form of a needle and make three holes in the bottom part of the éclair: two of them
close to the edges and one in the middle. These three holes will help you to fill each éclair fully.

2 Fill each hole of the éclair with custard until you feel it is full.

3 Clean off the bottom of the éclairs with an offset spatula, transfer the éclairs to a baking sheet
and put them in the fridge for 5-10 minutes until the custard stabilizes.

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
COFFEE ÉCLAIR
for 15-20 éclairs 13 cm long

GLAZING THE ÉCLAIRS

Ingredients

Filled cooled éclairs

Stabilized coffee glaze
Chocolate glaze

1 Heat the coffee glaze to 26 °C / 79 °F and then process it with a hand blender until smooth.

2 Coat the cooled éclairs with the glaze heated to 26 °C / 79 °F by dipping 1/3 of each éclair into
the glaze. Carefully remove excess glaze by running your finger over the surface of the éclair.

3 Fill the cornet with room temperature chocolate glaze 1/3 full and decorate the surface of the
éclairs with a chocolate pattern.

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Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva