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55
Baking
Choux buns and éclairs with a
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Coffee cream
1
Whip the cream with the dis-
solved coffee until stiff and
spoon into a piping bag.
2
Pipe the coffee cream into
the open éclairs,
replace the lid and serve
dredged with icing sugar.
Cappuccino creme
1
Mix the gelatine with water
and leave to stand for 10
minutes.
2
Make the custard with sugar
and cold milk following the
instructions on the packet. Then
add the gelatine and Cappuc-
cino and stir until you have a
smooth and thick custard.
3
Cover the custard directly
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skin forming and refrigerate.
4
In the meantime whip the
cream and then fold into
the chilled custard mix. Fill the
eclairs/choux buns with the mix.
5
Melt the chocolate over a
bain marie and use to coat
the tops of the eclairs/choux
buns.
Continued
Ingredients
Filling:
Coffee cream
750 ml double cream
100 g sugar
2 tsp instant coffee, dissolved
in a little water
Icing sugar
Cappuccino creme
1 level tsp powdered white
gelatine
1 tbsp cold water
1 packet chocolate custard
mix
75 g sugar
500 ml cold milk
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cino powder
250 g double cream
50 g chocolate
See pages 52 and 54 for more
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