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SERVINGS: 8
PREPARATION TIME: 1 HR 10 MIN

PATE A CHOUX

Preheat oven to 375°. Combine water, milk, butter, sugar and salt in a pot over medium heat. Bring to a boil. Add flour and stir. Mix for about 5 minutes until the dough begins to dry out and pull away from the sides of the pot. Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment. Whip on low speed, adding the eggs one at a time, making sure each egg is fully incorporated before adding the next. Cut the tip of a piping bag and insert a plain round tip. Using a rubber spatula, transfer the choux to the piping bag. Line a sheet tray with parchment paper and pipe rows of pate a choux that measure 2.5” long, leaving about an inch from each one. Using a pastry brush, lightly brush egg wash on each choux. Bake on a center rack for 10 minutes. Rotate the sheet tray and bake for an additional 10 minutes until the mounds are puffed and golden brown. Remove the sheet tray from the oven and allow to cool for a few minutes before filling.

SALTED CARAMEL SAUCE

In a saucepan, melt the sugar over medium-high heat. Once the sugar turns an amber color, add butter and whisk vigorously. It will bubble up aggressively, but keep whisking until all the butter has melted. Remove pan from heat and slowly pour in cream while whisking. Whisk until all the cream is incorporated; then whisk in sea salt. Set the sauce aside to cool until ready for use.

PASTRY CREAM

Place sugar and half of the milk in a saucepan over medium-high heat. Combine egg yolks, flour, salt and other half of the milk in a bowl; whisk until incorporated. When the milk starts to boil, pour about half into the egg yolk mixture while whisking, and then transfer the contents of the bowl back into the saucepan. Bring to another boil and whisk. Boil for about a minute, until it has thickened. Remove from heat and add butter, vanilla and S&D Espresso Coffee Extract. Strain and transfer to bowl. Cover the pastry cream directly with plastic wrap to avoid a skin forming until cool.

COFFEE DIPLOMAT CREAM

Once pastry cream has cooled completely, whisk until smooth. Fold in whipped cream and place into piping bag with tip.

CHOCOLATE GLAZE

Combine all ingredients together over a double-broiler or in the microwave until smooth and shiny. Place into shallow bowl for dipping.

ASSEMBLY

Cut pate a choux shell in half and pipe salted caramel sauce onto bottom layer. Pipe coffee diplomat cream in rosettes on top of caramel sauce. Dip top portion of pate a choux in chocolate glaze and set on top of éclair. Pipe a few straight lines on top of chocolate glaze with the salted caramel sauce.

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Ingredients

PATE A CHOUX

1/3 cup water
4 tbsp. whole milk
5 1/2 tbsp. unsalted butter
1 tsp. sugar
1 tsp. salt
2/3 cup all-purpose flour
3 eggs

EGG WASH

1 egg and 1 egg yolk, whisk until combined

SALTED CARAMEL SAUCE

1 cup granulated sugar
6 tbsp. unsalted butter, room temperature and cut into pieces 1 cup heavy cream at room temperature
1 tbsp. sea salt

PASTRY CREAM

2 tbsp. S&D Espresso Coffee Extract
1 cup milk
1/4 cup granulated sugar
3 egg yolks
2 tbsp. all-purpose flour
2 tbsp. unsalted butter
1 tbsp. vanilla
Pinch of salt

DIPLOMAT CREAM

1 1/2 cups whipped
cream, whipped to medium-stiff peak

CHOCOLATE GLAZE

4 oz. dark chocolate, chopped
5 1/2 tbsp. unsalted butter
2 tbsp. corn syrup
2 tbsp. water

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