Recipe Coffee Gianduja Eclair

To prepare this dish

Ingredient list

Choux pastry

555 g water
555 g milk
18 g salt
555 g Elle & Vire all Purpose butter 82% fat
690 g strong flour (T45, approximately 14% protein)
1073 g egg

Coffee Gianduja Cream

563 g Coffee Gianduja namelaka
938 g pastry cream

Coffee GIanduja namelaka

102 g milk
10 g ground coffee
23 g gelatin mass
153 g black gianduja
205 g Excellence whipping cream 35% fat
10 g Aniseed-flavoured ristretto
87 g cream cheese

Gelatine mass

3 g powdered 200-bloom gelatine
20 g water

Pastry cream

721 g milk
180 g egg yolk whisked
144 g sugar
36 g plain flour (T55, approximately 11% protein)
36 g Pastry cream powder

Coffee fondant

547 g icing fondant
164 g glucose syrup
82 g cocoa butter
3 g Aniseed-flavoured ristretto
5 g exhausted coffee grounds

Coffee Gianduja Eclair finishing touches

1000 g black gianduja
500 g whole raw hazelnuts

Elle & Vire products used

Elle & Vire all Purpose butter 82% fat

Excellence whipping cream 35% fat

The recipe,
step by step

1. 1

   Choux pastry

   Heat the water, milk, butter and salt. When the mixture comes to the boil, remove from the heat and add the flour. Using the paddle attachment, beat to cool down. Gradually incorporate the room-temperature eggs. Transfer to a container and refrigerate for approximately 1 hour (until the temperature reaches about 20°C).
   

2. 2

   Coffee Gianduja Cream

   Lightly whip the namelaka then fold into the stirred pastry cream.
   

3. 3

   Coffee GIanduja namelaka

   Bring the milk to the boil, add the ground coffee and let infuse for 5 minutes. Strain and add gelatine mass. Pour over the partially melted dark gianduja. Stir to combine, then mix with a hand blender to emulsify. Add the cold cream, coffee paste and soft cream cheese. Blend again. Cover with plastic wrap and let set in the refrigerator.
   

4. 4

   Gelatine mass

   Rehydrate the gelatine in the cold water for at least 20 minutes. Melt in the microwave then store in the refrigerator. 
   

5. 5

   Pastry cream

   Prepare a traditional pastry cream.
   

6. 6

   Coffee fondant

   Warm the fondant and glucose syrup together. Add the melted cocoa butter, coffee paste and exhausted coffee grounds. Use at 40°C.
   

7. 7

   Coffee Gianduja Eclair finishing touches

   Refrigerate the dark gianduja until hard. Using a cheese grater, make very fine curls.

   Store the curls in the refrigerator.
   Place the hazelnuts between two damp towels and leave in the refrigerator for at least 4 hours (ideally overnight). Slice thinly using a Japanese mandolin. Let dry in the proofer. 
   

8. 8

   Assembly

   Stir the room-temperature (approximately 20-24°C) choux pastry.

   Pipe out 14 cm long eclairs (35 g) using a PF20 star tip onto a buttered black baking tray.

   
   Spray with a thin coating of grapeseed oil (or aerosol baking spray) then sprinkle with icing sugar.

    

   Baking in a deck oven:
   Bake at 170°C (bottom) and 180°C (top) for approximately 40 minutes (damper closed for the first 15 minutes).
   
   Baking in a convection oven:
   Preheat the oven to 250°C. Place the eclairs in the oven and bake until the temperature drops to 170°C (oven off and damper closed). Turn the oven on to 160 °C, open the damper and finish baking the eclairs, approximately 15 minutes.
   
   Spread the coffee fondant heated to 40 °C 1.5 mm thick between two rhodoid sheets and place in the freezer. Cut out pieces of fondant with a 13 x 3 cm oval cutter and return to the freezer.

   
   Pierce the bottoms of the eclairs with a small pastry tip. Fill the eclairs with the coffee gianduja cream then place an oval of fondant on top. Gently reheat the fondant using a heat gun and turn upside down onto the dark gianduja curls (stored in the refrigerator). Spray with a thin dusting of sparkling gold powder. Place 3 slices of hazelnuts on each eclair.
   

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A few words about the author…

Kevin Zwygart