CRAQUELIN

1. Combine the brown sugar, flour and butter to create a dough.
2. Between 2 sheets of baking paper, roll the dough to 2mm in thickness then place into the freezer.
3. Once frozen, cut individual discs of dough, 35mm in diameter. Return to the freezer until required.

CHOCOLATE CHOUX PASTRY

1. Heat the oven to 170°C, fan forced.
2. Along the length of a baking tray, draw 2 lines 120mm apart. Place a sheet of baking paper on top and set aside.
3. Place the water, milk, butter and salt into a saucepan and stir occasionally while bringing to the boil.
4. Remove from the heat, add the flour and cocoa powder, then mix thoroughly to create a smooth paste.
5. Mix over low heat. Once the mixture pulls away from the sides of the saucepan, transfer into the bowl of a stand mixer fitted with a paddle attachment.
6. Roughly break up the eggs and gradually add small amounts to the dough, allowing it to completely incorporate after each addition.
   NOTE: You may not need to add all the egg. Test the mixture intermittently to check the consistency of the dough. Take a dessert spoon of the mixture and hold it on its side, if the mixture slides off the spoon very slowly, it is ready.
7. Transfer the mixture into a piping bag fitted with a 12mm round piping nozzle.
8. Between the lines on the prepared baking tray, pipe 4 choux buns that are touching to create 1 eclair. You will need to create 8 eclairs in total.
9. Place a frozen craquelin disc on top of each choux bun.
10. Bake in the pre-heated oven for 10 minutes before increasing the temperature to 190°C then bake for a further 10 minutes, or until golden-brown in colour.
11. Turn the oven off and leave the door ajar to allow the choux to completely dry out.

WHIPPED COFFEE CARAMEL

1. Soak the gelatine in a bowl of cold water. Once soft and pliable, gently squeeze to remove the excess water and set aside until required.
2. Bring the cream and salt to the boil then remove from the heat, add the coffee beans and allow to infuse for 10 minutes.
3. Meanwhile, use the cold brew function on the Jura Coffee Machine to produce 50ml of cold brew. Set aside.
4. Strain the cream into a bowl and discard the coffee beans.
5. Place the sugar into a saucepan and caramelise. Ensure all the sugar dissolves and reaches a light-golden colour.
6. Carefully add the hot cream, followed by the glucose then bring back to the boil.
7. Remove from the heat. Once the bubbles have dissipated, add the pre-soaked gelatine and mix to incorporate.
8. Pour over the chocolate and whisk to combine.
9. Add the cold brew followed by the butter, one piece at a time, whisking to incorporate.
10. Cover with plastic wrap touching the surface of the caramel and place into the refrigerator for 4-5 hours.
11. Whip the chilled coffee caramel until it reaches piping consistency.

ASSEMBLY

1. Cut the cooled eclairs in half horizontally.
2. Transfer the whipped coffee caramel into a piping bag fitted with an 8mm star piping nozzle.
3. Pipe 4 rosettes into the base of each eclair then place the tops on.
4. To finish, dust the surface of the éclair with gold lustre dust.

Best enjoyed immediately. Can be stored in the refrigerator for 2 hours.

Fiending for another coffee hit? Check out my Coffee & Hot Chocolate Tart, Coffee Pavlova and Coffee Scrolls recipes.

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