These mini cakes will delight young and old alike, and are perfect for all occasions of celebration and family joy!
For approximately 40 pieces:
Pastry cream (coffee or chocolate flavored)
- 1/2 liter of milk (or almond or soy milk)
- 1 sachet of vanilla sugar
- 6 egg yolks
- 90 g of sugar
- 60g of cornstarch
- 100g of dark chocolate (or coffee extract for the coffee version)
- 50g of butter or margarine
Choux pastry
- 150 g of water
- 150g of milk (or almond or soy milk)
- 150g of butter (or margarine)
- 13g of sugar
- 150g of flour
- 4 large eggs or 5 small ones
For the icing
- 45g of sugar and 4cl of water
- 250g of fondant
- a few drops of coffee extract or cocoa powder
Realization
For the cream
Heat the milk, remembering that for the coffee version, you'll need to add a small glass of coffee. Bring it to a boil. Meanwhile, whisk the egg yolks with the sugar and vanilla until pale, then add the cornstarch.
Then slowly pour in the hot milk, stirring constantly, and return the mixture to the heat. Let the cream thicken, continuing to stir. Once the cream is very thick, remove the pan from the heat and add the chocolate or coffee extract and the butter. Cover with plastic wrap and refrigerate.
For the choux pastry
Preheat the oven to 160 degrees.
Place the water, milk, sugar, and butter in a saucepan and bring to a boil, adding a pinch of salt. Then, gradually add the flour until the dough pulls away from the sides of the pan, and remove from the heat.
Using a spatula or a food processor with the paddle attachment, gradually add the eggs. Place the dough in a piping bag and pipe the choux pastry onto a sheet of baking paper.
Bake for 20 minutes until the éclairs are golden brown, leaving the oven door slightly ajar. Turn off the oven with the door still slightly open to allow them to dry and retain their shape.
They filled them with pastry cream using a small piping bag.
For the fondant
Place the water and sugar in a saucepan and bring to a boil for a few seconds and let cool.
Then melt the fondant over very low heat, without exceeding 37°C or it won't shine; maximum 30°C. Add the flavorings of your choice, such as coffee or cocoa.
To liquefy the fondant, add the sugar syrup, keeping in mind that it should be neither too runny nor too thick!
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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