{"id":11605,"date":"2016-12-01T09:07:22","date_gmt":"2016-12-01T07:07:22","guid":{"rendered":"http:\/\/77.104.163.26\/~nimrods4\/en\/?p=11605"},"modified":"2022-01-15T11:21:52","modified_gmt":"2022-01-15T09:21:52","slug":"coffee-eclairs-with-pecan-streusel","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/coffee-eclairs-with-pecan-streusel\/","title":{"rendered":"Coffee Eclairs with Pecan Streusel"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\">Eclairs are one of my favorite desserts, and this recipe combines between two of my spouse&#8217;s favorite flavors: coffee and pecans.<\/p>\n<p dir=\"ltr\">A golden puffed and crunchy eclair, filled with coffee cream and topped with coffee glaze and pecan streusel. YUM!<\/p>\n<div id=\"attachment_11179\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-11179\" class=\"wp-image-11179\" title=\"Coffee Eclairs with Pecan Streusel\" src=\"http:\/\/oogio.net\/wp-content\/uploads\/2015\/08\/coffee_eclairs-s.jpg\" alt=\"Coffee Eclairs with Pecan Streusel\" width=\"800\" height=\"1200\" \/><p id=\"caption-attachment-11179\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 21640--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Coffee Eclairs with Pecan Streusel<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<div style=\"direction: ltr\">Based on a recipe from the book \u00c9clair de genie of Christophe Adam, with some changes and adjustments.<\/div>\n<\/p>\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For the eclairs:<\/h4>\n<ul>\n<li>160 ml. water<\/li>\n<li>5 grams sugar<\/li>\n<li>70 grams butter<\/li>\n<li>3 grams fine salt<\/li>\n<li>15 grams cornstarch<\/li>\n<li>90 grams all-purpose flour<\/li>\n<li>2-3 eggs (beaten)<\/li>\n<\/ul>\n<h4>For the coffee cream:<\/h4>\n<ul>\n<li>400 ml. milk<\/li>\n<li>9 grams of instant coffee powder<\/li>\n<li>3 large egg yolks<\/li>\n<li>60 grams sugar<\/li>\n<li>30 grams cornstarch<\/li>\n<li>120 grams soft butter<\/li>\n<li>180 ml. heavy cream<\/li>\n<\/ul>\n<h4>For pecan crumble:<\/h4>\n<ul>\n<li>15 grams all-purpose flour<\/li>\n<li>15 grams natural pecans<\/li>\n<li>15 grams butter<\/li>\n<li>15 grams light brown sugar<\/li>\n<li>Pinch of salt<\/li>\n<\/ul>\n<h4>For coffee glaze:<\/h4>\n<ul>\n<li>150 grams white chocolate<\/li>\n<li>65 grams natural nappage<\/li>\n<li>45 ml. heavy cream<\/li>\n<li>1 tsp. instant coffee powder<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<h4>Coffee eclairs:<\/h4>\n<ol>\n<li>Preheat oven to 250c degrees and turn it just before baking.<\/li>\n<li>In a medium saucepan put water, salt, sugar and butter and heat to a strong boil.<\/li>\n<li>Add cornstarch and flour and stir while cooking, until it turns into a lump of dough.<\/li>\n<li>Transfer the dough to the bowl of an electric mixer with a paddle attachment and mix on medium speed for 2-3 minutes until it cools down a little.<\/li>\n<li>Add the eggs gradually while beating until dough is elastic and smooth. Check the readiness of dough by creating a &#8220;trail&#8221; with a wooden spoon in the center of the dough &#8211; if the track remains stable, add some eggs, and if it closes a bit &#8211; the dough is ready. It is important not to add too many eggs to the dough or it may become too soft and ruined.<\/li>\n<li>Transfer the dough to a pastry bag fitted with a serrated 2 cm piping tip. On a baking tray lined with baking paper pipe 8-10 cm long eclairs. It&#8217;s important to leave some space between the eclairs.<\/li>\n<li>Bake the eclairs in the shut-down oven for about 18-20 minutes. It is important not to open the oven door during this time.<\/li>\n<li>Turn the oven to 170c degrees (while eclairs are still in) and continue to bake for 10-15 minutes. In the last 5 minutes of baking, leave the oven door open slot (put a wooden spoon in oven door). Cool completely at room temperature.<\/li>\n<li>Make 2 small holes at the bottom of each eclair.<\/li>\n<\/ol>\n<h4>Coffee Cream:<\/h4>\n<ol>\n<li>In a medium saucepan put milk and coffee and heat to simmering point.<\/li>\n<li>Meanwhile, in a bowl, whisk egg yolks, sugar and cornstarch until blended.<\/li>\n<li>When the milk mixture reaches simmering point, pour about 1\/3 of the milk over the egg yolk mixture, while whisking until mixture is smooth.<\/li>\n<li>Transfer the mixture back into the pan with the remaining milk and whisk well.<\/li>\n<li>Return to cook over medium heat, while whisking constantly, until you get a thick cream. The cream is ready when it thickens and begins to bubble.<\/li>\n<li>Add in the butter and stir well until dissolved.<\/li>\n<li>Transfer the cream into a flat container, cover the top with plastic wrap, and refrigerate for two hours or until it is completely cold.<\/li>\n<li>Transfer the cold cream into a clean bowl and beat until it returns to its original texture.<\/li>\n<li>In a separate mixer bowl, whip cream until stiff and fold into the coffee cream until blended.<\/li>\n<li>Transfer the cream into a piping bag fitted with a 1\/2 cm round piping tip and fill the eclairs. Refrigerate.<\/li>\n<\/ol>\n<h4>Pecan crumble:<\/h4>\n<ol>\n<li>In a food processor with a steel blade put flour, pecans, butter, sugar and salt and process until mixture is crumbly.<\/li>\n<li>Transfer the crumbs onto a pan lined with baking paper.<\/li>\n<li>Preheat oven to 170c degrees.<\/li>\n<li>Bake the crumbs for 10-15 minutes or until golden brown.<\/li>\n<li>Cool completely before use.<\/li>\n<\/ol>\n<h4>Coffee glaze:<\/h4>\n<ol>\n<li>Chop the chocolate and put in a bowl.<\/li>\n<li>Add nappage, cream and instant coffee and solvents together in the microwave or over double boiler, until everything is melted and mixture is smooth.<\/li>\n<li>Cool for about 7-10 minutes at room temperature.<\/li>\n<li>Dip the top of each \u00e9clair in the glaze and remove excess coating.<\/li>\n<li>Sprinkle pecan crumble on top and serve.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">Keep the eclairs in a closed container in the refrigerator for up to 3-4 days, but they are at their best on the day or two after preparation.<\/li>\n<li style=\"text-align: left\">Instead of pecan you can use any other nut you like.<\/li>\n<li style=\"text-align: left\">Add the crumble just before serving to keep it crunchy.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<div id=\"attachment_11180\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-11180\" class=\"wp-image-11180\" title=\"Coffee Eclairs with Pecan Streusel\" src=\"http:\/\/oogio.net\/wp-content\/uploads\/2015\/08\/coffee_eclairs2-s.jpg\" alt=\"Coffee Eclairs with Pecan Streusel\" width=\"800\" height=\"534\" \/><p id=\"caption-attachment-11180\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<div id=\"attachment_11181\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-11181\" class=\"wp-image-11181\" title=\"Coffee Eclairs with Pecan Streusel\" src=\"http:\/\/oogio.net\/wp-content\/uploads\/2015\/08\/coffee_eclairs3-s.jpg\" alt=\"Coffee Eclairs with Pecan Streusel\" width=\"800\" height=\"534\" \/><p id=\"caption-attachment-11181\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>Eclairs are one of my favorite desserts, and this recipe combines between two of my spouse&#8217;s favorite flavors: coffee and pecans. A golden puffed and crunchy eclair, filled with coffee cream and topped with coffee glaze and pecan streusel. YUM! Coffee Eclairs with Pecan Streusel Based on a recipe from the book \u00c9clair de genie [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":33517,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1599],"tags":[1645,1643,1600,1644],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Coffee Eclairs with Pecan Streusel | Lil&#039; Cookie<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lilcookie.com\/coffee-eclairs-with-pecan-streusel\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Coffee Eclairs with Pecan Streusel | Lil&#039; Cookie\" \/>\n<meta property=\"og:description\" content=\"Eclairs are one of my favorite desserts, and this recipe combines between two of my spouse&#8217;s favorite flavors: coffee and pecans. 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