A coffee inspired twist on the classic chocolate éclair. These Cappuccino éclairs will be a hit with any coffee lover and are the perfect treat to enjoy alongside an afternoon latte, cappuccino or hot chocolate. Any of our commercial coffee machines will make the perfect espresso for this recipe.
3 free-range eggs
75g/2 ½ oz unsalted butter
100g/4oz plain flour
110ml/4fl oz water
½ tsp ground ginger
Plain flour for dusting
25ml/1fl oz strong coffee
300ml/10 ½ fl oz double cream
50g/2oz icing sugar
1 vanilla pod – split and deseeded
25ml/1fl oz espresso
125g/4oz soft brown sugar (dark)
60g/2oz unsalted butter
175g/6oz icing sugar
2 tbsp double cream
Piping bag with large nozzle
Begin by preheating over to 200C/400F/Gas Mark 6.
To make the pastry, add butter and water to a saucepan and bring to the boil. When butter has melted, remove pan from heat and add the flour and ginger. Beat the mixture with a wooden spoon until it comes away from the side of the pan. One at a time beat in the eggs until fully incorporated. Add the salt and stir. Pour into a piping bag and allow the mixture to cool for a few minutes.
Flour a baking sheet and pipe 6-8 lengths of dough onto it. As the pastry cooks it will double in size therefore leave plenty of space around them on the baking sheet to allow for expansion. Bake for 30 mins or until crispy and golden brown.
To make the filling, place the cream and vanilla in a mixing bowl and whisk until it forms soft peaks. Add the coffee and icing sugar and whisk until completely combined. Pour mixture into piping bag with large nozzle. Slice the eclairs in half lengthways and pipe in the coffee cream.
To make the topping, add all ingredients excluding the icing sugar into a saucepan and heat on a low heat until all of the brown sugar has dissolved. Remove the pan from the heat. Sift in the icing sugar and stir well. Allow the topping mixture to cool but remember to stir occasionally. Once the topping has cooled and thickened, spread on top of the eclairs and serve.
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