Recipes for Steam Cooking
cakes, pastries and desserts
117
ECLAIRS WITH A
MOCHA CREAM
INGREDIENTS
6 oz. water
2 tbsp. + 1 tsp. butter
1 tsp. vanilla
1 pinch salt
¾ cup our
2 medium eggs
Filling
¾ cup whipping cream
1
½ tsp. instant coee powder
1 – 2 tsp. sugar
Coee Glaze
¾ cup powdered sugar
1 – 2 tsp. instant coee powder
1 tsp. rum
SETTINGS
STEAM CONV, 400°F
20 minutes
Baking Pan
22
Bring the water, butter, vanilla and salt to the boil in a saucepan. Remove from the heat.
Add the our all at once and stir in well. Reduce the heat and continue to stir the dough
over medium heat until it comes away from the bottom of the pan. Remove the pan from
the heat, and add the eggs, one at a time, mixing thoroughly after each.
Line the baking pan with parchment paper. Put the dough into a piping bag with a large
star-shaped nozzle. Pipe out nger-length strips, leaving space in between. Start close to
the edge, as the eclairs rise very well in the steam. Bake the eclairs as indicated until golden
brown.
Immediately after baking, slice open the eclairs with a serrated knife and leave
to cool.
To make the lling, beat the cream, coee powder and powdered sugar until sti and
spoon into a piping bag.
To make the glaze, stir together the sugar, 1 tsp. of hot water, the coee powder and rum.
Spread over the top half of each eclair.
Pipe the lling into the bottom half and replace the top.
Makes 10 eclairs